White Chili with Tofu and Hominy

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6 tablespoons vegetable oil

1 white onion, chopped, plus more for topping

2 poblano peppers, chopped

8 ounces parsnips (2 to 3), peeled and chopped

Kosher salt

2 cloves garlic, chopped

21/2 teaspoons ground cumin

21/2 teaspoons ancho chile powder

2 cups low-sodium vegetable broth

2 15-ounce cans hominy, drained and rinsed

2 4-ounce cans diced green chiles

1 14-ounce package firm tofu, cut into 3/4-inch pieces and blotted dry

Sour cream, chopped fresh cilantro and diced avocado, for topping