Spicy Sofritas Tofu
Total Time
1 hour 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
4.8 out of 5 stars
(79)
Ingredients
6 servings
- 1 poblano pepper
- 1–3 individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)
- 2 tablespoons of the adobo sauce
- 2–3 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon chili powder or smoked paprika
- 1/2 cup of your favorite salsa
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1 14-ounce package extra firm tofu
How would you rate this recipe?
Preparation
Step 1
Roast your poblano: Hold the poblano over the flame on a gas range until it’s hot and blistery. Alternatively: turn your oven to the broil setting, coat the poblano with oil, place on a baking sheet, and roast for 15 minutes at a time until it’s soft and blistered.
Step 2
Make a sofritas sauce: Place poblano, chipotles, garlic, spices, and salsa in a small blender or food processor (EXCEPT tofu). Pulse until a mostly smooth paste forms.
Step 3
Make the sofritas tofu: Slice the tofu and press with a clean towel to remove as much excess moisture as you can (the drier the tofu, the better it soaks up the sauce). Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. You can do beans or no beans – this is a choose your own adventure here. Add the sofritas sauce with 1/2 cup water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with the salt and lime juice.
Step 4
Serve: Serve in tacos, burritos, and mega rice bowls!
Step 5
Save recipe for the next time?
Chef's notes
Julie commented:
Made this for my family tonight and EVERYONE loved it! Absolutely delectable. Who knew tofu could taste so good?
Consider using frozen and thawed tofu for a dry and crumbly texture.
