Description
This Sofritas recipe is a delicious and versatile plant-based dish that’s perfect for tacos, burritos, bowls, or as a side dish. It features crumbled tofu cooked in a flavorful and smoky sauce made with roasted poblano peppers, tomatoes, and spices.
Ingredients
Units
Scale
- 1 poblano pepper
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 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
- 14 ounces extra-firm tofu
- 2 roma tomatoes, diced
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce
- 2 teaspoons red wine vinegar
- 1/2 cup water
- Lime juice, for garnish
Instructions
- Roast poblano: Broil the poblano pepper in the oven for 5 minutes per side, then roughly chop.
- Sauté aromatics: Heat 1 tablespoon olive oil in a skillet. Sauté onions with a pinch of salt until caramelized. Add garlic and cook for 1 minute.
- Cook sauce: Stir in tomato paste, cumin, oregano, chipotle chili powder, 1 teaspoon salt, and pepper. Add tomatoes and cook until softened.
- Crumble tofu: Crumble tofu into pea-sized pieces.
- Blend sauce: Blend the tomato mixture with the roasted poblano pepper until smooth.
- Cook tofu: Heat 1 tablespoon olive oil in a skillet. Cook tofu until browned.
- Combine and simmer: Pour the sauce over the tofu. Simmer until thickened and flavorful.
- Serve: Serve hot, garnished with lime juice.
Notes
- Use extra-firm or high-protein tofu for best results.
- Adjust the number of chipotle peppers for desired spice level.
Nutrition
- Serving Size: 1 Serving
- Calories: 320kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
