Easy Tofu Sofritas Recipe
Total Time
10 minutes
Prep Time
2 minutes
Cook Time
8 minutes
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- 1-2 tablespoons olive oil
- 16 ounces tofu- use high-protein tofu, super firm tofu, or extra firm tofu, for the best texture. Organic whenever possible.
- ½ teaspoon salt, more to taste
- ½ teaspoon pepper
- 2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic powder, or use onion powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon dried oregano
- ¼-½ cup water
- 2 tablespoons tomato paste (or sub ¼-½ cup enchilada sauce and skip the water)
- splash soy sauce or gluten-free liquid aminos
- optional- hot sauce, a pinch of cayenne or ground chipotle. If you have canned chipotle, a few teaspoons of the adobo sauce give depth and smoky heat.
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Preparation
Step 1
Pat dry the tofu lightly with paper towels.
Step 2
Heat the oil in a large nonstick pan or cast iron skillet over medium heat.
Step 3
Break the tofu apart into the pan with your fingers, then break it into small pea-sized crumbles with a spatula. Place in the hot skillet and season with the salt and pepper. Sear the tofu, letting it get some crispy bits, about 5 minutes.
Step 4
Sprinkle in all the spices—smoked paprika, chili powder, garlic powder, cumin, coriander, and oregano—mixing to coat well. If it seems dry, add a little more olive oil. Saute 2-3 more minutes.
Step 5
Add the water and tomato paste, stirring well to combine.
Step 6
Taste, and add a tiny little sprinkling of soy sauce, for added depth of flavor. Adjust salt and heat adding ground chipotle powder if you like.
Step 7
Serve warm in tacos or bowls, or add to burritos, salads, and nachos, etc.
Step 8
Save recipe for the next time?
