Description
Sofritas is a vibrant and flavorful vegan Mexican dish made from crumbled tofu simmered in a smoky, spicy sauce of roasted poblano peppers, tomatoes, and chipotle peppers in adobo. This recipe delivers a rich, protein-packed meat alternative perfect for burritos, bowls, or tacos, featuring a harmonious blend of smoky, tangy, and mildly spicy flavors.
Ingredients
Scale
Vegetables and Aromatics
- 1 poblano pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 roma tomatoes, diced
- 1 chipotle pepper in adobo sauce
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 tablespoon adobo sauce
- 2 teaspoons red wine vinegar
- Lime juice, for garnish
Other Ingredients
- 3 tablespoons olive oil, divided
- 14 ounces extra-firm tofu
- 1/2 cup water
Instructions
- Roast and Prepare Poblano Pepper: Preheat the oven and broil the poblano pepper for about 5 minutes on each side until the skin is charred. Remove from the oven and roughly chop the roasted pepper.
- Sauté Onions and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onions along with a pinch of salt and cook until caramelized, which should take about 8-10 minutes. Add the minced garlic and sauté 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 to taste. Then, add the diced tomatoes and cook the mixture until the tomatoes soften, about 5 minutes.
- Prepare Tofu: Crumble the extra-firm tofu into pea-sized pieces by hand or with a fork, preparing it for cooking.
- Blend the Sauce: Transfer the tomato mixture and the roasted poblano pepper to a blender. Add the chipotle pepper in adobo sauce, 1 tablespoon of adobo sauce, 2 teaspoons of red wine vinegar, and 1/2 cup of water. Blend until the sauce is smooth and well combined.
- Brown the Tofu: Heat another tablespoon of olive oil in the skillet over medium heat. Cook the crumbled tofu, stirring occasionally, until it browns evenly and develops a slightly crispy texture, about 6-8 minutes.
- Combine Tofu and Sauce: Pour the blended sauce over the browned tofu in the skillet. Stir to coat, then simmer the mixture for about 5-10 minutes until the sauce thickens and the flavors meld together.
- Serve and Garnish: Remove from heat and serve the sofritas hot, garnished with a squeeze of fresh lime juice for brightness.
Notes
- Roasting the poblano pepper adds a wonderful smoky flavor to the dish, but you can also char it over a gas flame or on a grill if desired.
- For extra heat, include more chipotle peppers or chili powder according to your preference.
- This recipe is perfect served in burritos, tacos, or as a protein topping for rice bowls.
- Pressing the tofu before crumbling improves texture by removing excess moisture.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
