If you’re craving a dish that bursts with smoky, spicy, and vibrant flavors, you’ll absolutely fall head over heels for this Spicy Vegetarian Sofritas with Tofu and Roasted Poblano Recipe. It’s a delightful twist on a classic sofritas style, packed with tender, crumbled tofu that soaks up a luscious, spicy sauce made from fire-roasted poblanos, chipotle, and herbs. Every bite is a celebration of bold tastes and satisfying textures, perfect for anyone looking to enjoy a meatless meal that truly excites the palate.
Ingredients You’ll Need
For this Spicy Vegetarian Sofritas with Tofu and Roasted Poblano Recipe, the ingredients are straightforward, but each one plays a vital role. From the smoky poblano that adds depth, to the creamy tofu that provides hearty texture, these essentials come together to create magic in your skillet.
- Poblano pepper: Roasting it adds a smoky richness that’s fundamental to the sauce’s flavor.
- Olive oil: Used to caramelize the onions and crisp the tofu, enhancing every texture.
- Yellow onion: Brings natural sweetness when caramelized, balancing the spicy elements.
- Garlic: A punch of aromatic warmth that wakes up the taste buds.
- Tomato paste: Intensifies the sauce with a deep, concentrated tomato flavor.
- Ground cumin: Adds an earthy, smoky note essential in Mexican-inspired dishes.
- Oregano: A classic herb that brightens and grounds the sauce.
- Chipotle chili powder: For a smoky heat that elevates the sofritas to another level.
- Salt and black pepper: To season perfectly and highlight every flavor.
- Extra-firm tofu: The protein base that absorbs all those beautiful spices and sauce.
- Roma tomatoes: Provide fresh, juicy brightness to the sauce body.
- Chipotle pepper in adobo sauce: Concentrated smoky, spicy goodness that defines the dish.
- Adobo sauce: A little goes a long way to deepen the flavor with slight tanginess.
- Red wine vinegar: Adds a subtle sharpness that balances the richness.
- Water: To smooth out the sauce and help everything blend perfectly.
- Lime juice: To finish with a fresh, zesty burst just before serving.
How to Make Spicy Vegetarian Sofritas with Tofu and Roasted Poblano Recipe
Step 1: Roast and Prepare the Poblano
Start with a smoky foundation by broiling your poblano pepper in the oven, flipping every 5 minutes until the skin is charred and blistered. Once cool enough, roughly chop it. This simple step creates the smoky backbone for your sofritas sauce.
Step 2: Sauté the Aromatics
Heat a tablespoon of olive oil in a skillet and toss in your diced onion along with a pinch of salt. Let them caramelize slowly, unlocking their natural sweetness—this takes a little patience but adds incredible depth. After that, stir in minced garlic and cook it just until fragrant, about a minute.
Step 3: Build the Spicy Sauce Base
Now, stir in tomato paste, cumin, oregano, chipotle chili powder, or any additional salt and pepper. Add your diced roma tomatoes and cook everything down until the tomatoes are soft and melded with the spices. This rich tomato-spice mix is where the magic starts blending.
Step 4: Crumble the Tofu
Take your extra-firm tofu and crumble it with your hands or a fork into pea-sized pieces. The texture should mimic ground meat — this will soak up all the wonderful sauce flavors in the next steps.
Step 5: Blend the Sauce
Transfer the tomato mixture and roasted poblano into a blender (or use an immersion blender) and blend until perfectly smooth. This silky, smoky sauce is the heart of the Spicy Vegetarian Sofritas with Tofu and Roasted Poblano Recipe.
Step 6: Cook the Tofu
In a clean skillet, heat another tablespoon of olive oil and cook the crumbled tofu until it’s golden brown and slightly crispy on the edges. This gives your sofritas a delightful texture contrast.
Step 7: Combine and Simmer
Pour your freshly blended sauce over the browned tofu in the skillet. Add the chipotle pepper in adobo, adobo sauce, red wine vinegar, and water. Let it simmer gently, allowing the tofu to soak up the thickened, flavorful sauce while everything comes together beautifully.
Step 8: Finish and Serve
Once the sauce has thickened and become luscious, spoon it out hot, finishing with a squeeze of lime juice to brighten those rich, smoky flavors perfectly.
How to Serve Spicy Vegetarian Sofritas with Tofu and Roasted Poblano Recipe
Garnishes
For the most vibrant experience, top your sofritas with chopped fresh cilantro, a drizzle of cool sour cream or vegan crema, and maybe some thinly sliced green onions. A few diced avocado slices or a sprinkle of queso fresco add silky creaminess that balances the heat.
Side Dishes
This Spicy Vegetarian Sofritas with Tofu and Roasted Poblano Recipe pairs beautifully with fluffy Mexican rice or warm corn tortillas. You can also serve it alongside a fresh cabbage slaw or black beans, which complement the smoky, spicy flavors and add a refreshing crunch.
Creative Ways to Present
Think beyond tacos! Use this sofritas mix as a filling for burrito bowls with rice and beans, add it to crispy tostadas, or stuff it inside roasted peppers for a colorful presentation. The bold flavors shine no matter how you serve them.
Make Ahead and Storage
Storing Leftovers
Keep your leftover sofritas in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
This dish freezes wonderfully. Portion into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much. Stir often to keep the tofu tender and the sauce evenly warmed.
FAQs
Can I use a different type of tofu for this recipe?
Extra-firm tofu is best for this recipe because it holds its shape well and crisps up nicely, but firm tofu can work as well. Just be sure to press out as much moisture as possible before cooking.
Is it possible to make this recipe less spicy?
Absolutely! You can reduce or omit the chipotle chili powder and chipotle pepper in adobo to tone down the heat, while still keeping the smoky flavor. Adding more tomato paste or a bit of sugar can also balance out the spice.
What can I use if I don’t have poblanos?
If poblano peppers aren’t available, mild green bell peppers can be a substitute, but you’ll lose some of that signature smoky depth. Roasting them remains key to replicating the flavor profile.
Can this Spicy Vegetarian Sofritas with Tofu and Roasted Poblano Recipe be made vegan?
This recipe is naturally vegan as long as you skip dairy garnishes like queso fresco or sour cream, or replace them with vegan alternatives.
How do I prevent the tofu from becoming mushy?
Make sure to press the tofu well before crumbling to remove excess moisture, and cook it over medium-high heat until golden and crisp before adding the sauce. This helps keep each bite pleasantly firm.
Final Thoughts
This Spicy Vegetarian Sofritas with Tofu and Roasted Poblano Recipe truly brings a delightful explosion of flavor and texture to your table, making vegetarian dining exciting and satisfying. I can’t recommend it enough for anyone wanting an easy-to-make, bold, and wholesome dish that feels comforting and festive all at once. Give it a try, and I promise it’ll become one of your favorite go-to meals!
Print
Spicy Vegetarian Sofritas with Tofu and Roasted Poblano Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This flavorful Sofritas recipe features spicy, smoky tofu simmered in a rich and tangy tomato and poblano pepper sauce. Perfect as a vegan protein for tacos, bowls, or burritos, the sofritas deliver a satisfying texture and bold Mexican-inspired flavors.
Ingredients
Vegetables and Aromatics
- 1 poblano pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 roma tomatoes, diced
Spices and Seasonings
- 2 tablespoons tomato paste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon oregano
- 1/4 teaspoon chipotle chili powder
- 1 1/2 teaspoons salt, divided
- Ground black pepper, to taste
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce
- 2 teaspoons red wine vinegar
- Lime juice, for garnish
Protein and Oils
- 14 ounces extra-firm tofu
- 3 tablespoons olive oil
- 1/2 cup water
Instructions
- Roast Poblano Pepper: Broil the poblano pepper in the oven, turning every 5 minutes until the skin is charred evenly on all sides. This should take about 10 minutes total. Once charred, roughly chop the pepper and set aside.
- Caramelize Onions and Sauté Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onions with a pinch of salt and cook slowly until caramelized, about 10 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices and Tomatoes: Stir in the tomato paste, ground cumin, oregano, chipotle chili powder, 1 teaspoon of salt, and ground black pepper. Mix well to combine, then add the diced tomatoes. Cook the mixture until the tomatoes soften, about 5 minutes.
- Prepare Tofu: While the sauce cooks, crumble the extra-firm tofu into small, pea-sized pieces using your hands or a fork.
- Blend Sauce: Transfer the tomato mixture and roasted poblano pepper to a blender or food processor. Add the chipotle pepper in adobo sauce, adobo sauce, red wine vinegar, and 1/2 cup of water. Blend until smooth.
- Brown Tofu: Heat another tablespoon of olive oil in the skillet over medium-high heat. Add the crumbled tofu and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
- Simmer Tofu in Sauce: Pour the blended sauce over the browned tofu in the skillet. Reduce heat to medium-low and simmer the mixture until the sauce is thickened and the flavors meld, approximately 10-15 minutes.
- Serve: Remove from heat and serve hot, garnished with fresh lime juice for a zesty finish.
Notes
- For a milder dish, reduce or omit the chipotle chili powder and chipotle pepper in adobo.
- Press the tofu thoroughly before crumbling to remove excess moisture for better texture and browning.
- Sofritas can be stored in an airtight container in the refrigerator for up to 4 days.
- Perfect for filling tacos, burritos, or as a protein topping for rice bowls.
- Use gluten-free tamari instead of salt for a gluten-free version.
