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
Scale
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.
