Description
I made my own version of Chipotle's Mexican Tofu Sofritas. just to see how close I could come. Not sure how I did but these ARE delicious!
Ingredients
Units
Scale
- 16 oz block super-firm tofu
- 1/2 cup low-sodium veggie broth or water
Sauce
- 1 poblano pepper (7 oz)
- 1 white onion (6.5 oz)
- 3 small tomatoes (about 2.5 oz each)
- 1 Tbs tomato paste
- 2 chipotle peppers and 1 tsp adobo sauce
- 2 tsp red wine vinegar
- 1 Tbs nutritional yeast
- 2 tsp Ancho chile powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp Mexican oregano
Instructions
- Preheat oven to 350° F.
- Press tofu to remove as much moisture as you can
- Crumble tofu into a large bowl (so it resembles ground beef)
- Remove seeds and stem from poblano and cut it into large pieces
- Peel onion and cut into quarters
- Cut tomatoes into quarters
- Add all the cut veggies and all of the spices to a blender. Blend until smooth.
- Add sauce to tofu and mix well.
- Spread evenly on a parchment-lined baking sheet and bake for 30 min.
- Turn off heat, stir crumbles and break apart any large pieces, and return to oven to continue drying out for another 30 min.
- Add tofu to skillet and add 1/2 cup broth or water to rehydrate
- Simmer until heated through and liquid has evaporated
- Serve with your choice of garnish
Keywords: mexican tofu sofritas, vegan, chipotle