Chipotle Sofritas (Copycat Tofu)
⏱️ 40 minutes👥 6 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 2 blocks (14 oz each) extra-firm organic tofu, pressed and drained
- •- 3 medium poblano peppers, roasted and peeled
- •- 2 medium yellow onions, finely diced
- •- 4 garlic cloves, minced
- •- 2 chipotle peppers in adobo sauce
- •- 3 tablespoons adobo sauce
- •- 1/4 cup vegetable oil
- •- 2 tablespoons tomato paste
- •- 1 tablespoon ground cumin
- •- 1 tablespoon dried Mexican oregano
- •- 2 teaspoons kosher salt
- •- 1 teaspoon black pepper
- •- 1/4 cup fresh cilantro, chopped
Instructions
- 11. Crumble tofu into rough, uneven pieces resembling ground meat texture.
- 22. Roast poblano peppers directly over gas flame or under broiler until skin is completely charred, about 8-10 minutes. Transfer to sealed plastic bag to steam, then peel and dice.
- 33. Heat vegetable oil in large cast-iron skillet over medium-high heat. Add crumbled tofu, allowing pieces to develop deep golden-brown edges without stirring too frequently, about 7-9 minutes.
- 44. Add diced onions, garlic, and roasted poblanos. Sauté until onions become translucent and slightly caramelized, about 5 minutes.
- 55. Blend chipotle peppers, adobo sauce, tomato paste, cumin, oregano, salt, and pepper into smooth sauce.
- 66. Pour sauce over tofu mixture, stirring to coat completely. Reduce heat to medium-low and simmer until sauce thickens and flavors meld, about 10-12 minutes.
- 77. Finish with fresh chopped cilantro, stirring gently to incorporate.