Vegetarian

Tofu Sofritas

Tofu is like a blank slate…  willing and able to take on whatever flavors you impart.  And what flavors there are in this Chipotle Mexican Grill copycat recipe!

Deep, smoky spices combined with roasted poblano peppers and chilis in adobo… mmmmm

And I’m always looking for new ways to prepare tofu, so here it is… flavorful Tofu Sofritas!

I’m using 2 extra firm blocks of tofu that I’ve removed from the liquid in the packaging.  I want to drain out as much of the liquid as possible so I’m going to slice in half lengthwise before I drain

Place on a wire rack to drain over a sheet pan.  To quicken the process, I also cover with paper towels and weigh down with a couple of heavy cans.  Let the tofu drain for at least an hour

Once the tofu has drained, cut into small cubes and place in a bowl

Roast 2 poblano peppers either over the flame on your stovetop or in the oven , flipping occasionally

This should take around 8 – 10 minutes to char the skin

Let’s measure out the laundry list of spices

You’ll need paprika, cumin, oregano, onion powder, garlic powder, chili powder, kosher salt and black pepper.  Did I forget anything???

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Add the spices to the bowl with the cubed tofu and toss well

Heat a large pan (We’re using a Lodge Cast-Iron Skillet) and melt 1 tablespoon of coconut oil.  I’m on a coconut oil kick.  You can use canola oil if you’d like

Add in the tofu.  It doesn’t matter if it’s in a single layer, you’re going to move the tofu around in the pan to saute it evenly.  It should take about 15 minutes on medium heat to brown the tofu nicely

 Let’s get working on our sauce

Peel the roasted poblano and add along with 2 tomatoes, 1 onion, 1/4 cup of cilantro, 2 teaspoons of blended Chipotle Peppers in Adobo Sauce, 2 teaspoons of honey, 1 tablespoon tomato paste and 3 garlic cloves to a food processor and puree.  Just. smell. that. Oh. my.

Note – as soon as we open a can of chipotles in adobo, we blend the contents until smooth and store in the fridge in a mason jar.  This puree is great to add to mayo for sandwiches, add to ketchup for burgers, etc.  But I digress…

Remove the tofu from the pan and pour in the delicious sauce you just blended up

Heat for about 5 minutes, until the sauce begins to lightly bubble.  Add the tofu back in  and saute for another 10 – 12 minutes

Cook white rice according to package instructions, season with black pepper & kosher salt and add in 1/2 fresh lime juice and some chopped fresh cilantro.  This adds another layer of flavor to the meal

Now you can pretend that you’re on line at Chipotle choosing your favorite toppings!

We like cheddar (of course) avocado, cilantro, tomatoes and lime but you can let your imagination run wild!

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Let us know what accompaniments you’ve added to your Tofu Sofritos!

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Enjoy!

Simply Sundays! ~ Tofu Sofritas

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

2 extra firm blocks of tofu

2 poblano peppers

1 tablespoon paprika

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon kosher salt

1 teaspoon black pepper

1 tablespoon of Coconut Oil

For the sauce

2 tomatoes

1 onion

1/4 cup of cilantro

2 teaspoons of blended Chipotle Peppers in Adobo Sauce

2 teaspoons of honey

1 tablespoon tomato paste

3 garlic cloves

For serving, if desired

Cilantro lime rice, cheddar, avocado, cilantro, tomatoes, lime etc.

Directions

Remove the tofu from the package liquid and slice in half lengthwise; place on a wire rack to drain over a sheet pan.  Cover with paper towels and weigh down with a couple of heavy cans.  Let the tofu drain for at least an hour; slice into cubes

Roast 2 poblano peppers either over the flame on your stovetop or in the oven 8 – 10 minutes to char the skin , flipping occasionally; cool and peel

Measure out spices and add to a large mixing bowl with the tofu cubes

Heat a large pan and melt 1 tablespoon of coconut oil; add in the tofu.  Saute for about 15 minutes on medium heat to brown the tofu; remove to bowl and set aside

Add the roasted poblano along with 2 tomatoes, 1 onion, 1/4 cup of cilantro, 2 teaspoons of blended chilis in adobo, 2 teaspoons of honey, 1 tablespoon tomato paste and 3 garlic cloves to a food processor and puree; pour into hot pan.  Heat for about 5 minutes, until the sauce begins to lightly bubble.  Add the tofu back in and saute for another 10 – 12 minutes

Cook white rice according to package instructions, season with black pepper & kosher salt and add in 1/2 fresh lime juice and some chopped fresh cilantro

Serve with cilantro lime rice and desired toppings

© Simply Sundays 2016
All rights reserved

4 comments on “Tofu Sofritas

  1. So for years, and up until at least end of last year, I could not grasp the concept of tofu or its purpose to mankind. Then I ordered a vegetable pho noodle soup with crispy tofu just to try it – I’m now hooked. I’m slowly learning how it can be cooked and how it can be a good substitute for the vegetarian in my home. This recipe looks very tasty!

  2. This is such a beautiful dish! I love the blend of spices with tofu. I am sure this dish is as aromatic and full of flavors. So much that I can smell it right through the screen of my laptop 🙂

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