If you’re craving a dish that bursts with smoky heat and vibrant flavors, you are going to absolutely love this Spicy Roasted Poblano Sofritas with Tofu Recipe. It’s a delightful twist on traditional sofritas, featuring perfectly roasted poblano peppers combined with tender crumbled tofu in a rich, smoky sauce that’s both satisfying and packed with character. Whether you’re a long-time plant-based eater or just looking to try something new, this recipe will become a go-to for bold, comforting meals that feel like a warm hug on a plate.
Ingredients You’ll Need
The magic of this dish lies in its simple, thoughtfully chosen ingredients that harmonize beautifully. Each plays a vital role—from the smoky poblano bringing that unforgettable depth, to the extra-firm tofu that soaks up every bit of flavor, and the spices that tie everything together for a rich, tantalizing profile.
- 1 poblano pepper: Roasted for smoky flavor and subtle heat that’s central to the dish.
- 3 tablespoons olive oil: Used for sautéing and browning, giving a lovely richness.
- 1 medium yellow onion, diced: Adds sweetness and body when caramelized.
- 4 cloves garlic, minced: For that aromatic punch that elevates the sofritas.
- 2 tablespoons tomato paste: Provides concentrated umami and color.
- 1 1/2 teaspoons ground cumin: Warms up the dish with earthiness.
- 1 teaspoon oregano: Brings herbal brightness and depth.
- 1/4 teaspoon chipotle chili powder: Adds smoky heat complementing the poblano.
- 1 1/2 teaspoons salt, divided: Essential to enhance every flavor layer.
- Ground black pepper, to taste: Adds subtle sharpness and balance.
- 14 ounces extra-firm tofu: The hearty protein base that soaks up all the sauce.
- 2 roma tomatoes, diced: For freshness and a touch of acidity.
- 1 chipotle pepper in adobo sauce: Gives a smoky, tangy kick.
- 1 tablespoon adobo sauce: Boosts the chipotle’s smoky complexity.
- 2 teaspoons red wine vinegar: Adds brightness and lifts the entire dish.
- 1/2 cup water: To meld the sauce and ensure perfect consistency.
- Lime juice, for garnish: A final zing of freshness to finish.
How to Make Spicy Roasted Poblano Sofritas with Tofu Recipe
Step 1: Roast the Poblano Pepper
Start by broiling your poblano pepper in the oven, turning each side for about 5 minutes until the skin is blistered and charred. This roasting step unlocks a deep, smoky flavor that truly defines the dish. Once roasted, roughly chop it and set it aside to cool for blending later.
Step 2: Sauté the Onions and Garlic
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add your diced onions with a pinch of salt and let them slowly caramelize, which should take around 7 to 10 minutes. This brings out their natural sweetness that balances the spice. Add the minced garlic and cook it for about 1 minute until fragrant but not browned.
Step 3: Build the Sauce
Stir in tomato paste, ground cumin, oregano, chipotle chili powder, 1 teaspoon salt, and some freshly ground black pepper into the onion and garlic mixture. Toss in the diced roma tomatoes and cook until they soften, about 5 minutes. This combination of spices and tomato base creates a robust, layered sauce ready to embrace the tofu.
Step 4: Crumble the Tofu
While the sauce simmers, crumble your extra-firm tofu into pea-sized bits. This texture mimics the traditional sofritas and ensures every bite is flavorful and satisfying. Set the crumbled tofu aside for the next step.
Step 5: Blend the Sauce
Transfer the tomato mixture and roasted poblano to a blender. Blend until smooth, creating a velvety sauce packed with smoky heat and vibrant spice. Pour back into the skillet for the final cooking phase.
Step 6: Cook the Tofu
Heat another tablespoon of olive oil in a clean skillet and add the tofu crumbles. Sauté them until they develop a golden-brown crust, which adds texture and enhances flavor through caramelization. This step gives the sofritas their wonderful bite and mouthfeel.
Step 7: Combine and Simmer
Pour the blended sauce over the browned tofu, adding the chipotle pepper, adobo sauce, red wine vinegar, and half a cup of water. Stir everything together, then let it simmer gently until the sauce thickens and the tofu soaks up every delicious note, about 10 to 15 minutes. The final result is rich, smoky, spicy, and absolutely crave-worthy.
How to Serve Spicy Roasted Poblano Sofritas with Tofu Recipe
Garnishes
The best part about serving this dish is the fresh lime juice squeezed right on top at the last moment. It adds a zesty brightness that cuts through the smoky richness perfectly and brings the whole profile to life. For a touch of texture, a sprinkle of chopped fresh cilantro or sliced green onions also works beautifully.
Side Dishes
This Spicy Roasted Poblano Sofritas with Tofu Recipe is incredibly versatile alongside many classic sides. Think fluffy cilantro-lime rice, warm corn tortillas, or even a crisp cabbage slaw for some contrast. You can’t go wrong pairing it with black beans or guacamole for a truly fiesta-worthy feast.
Creative Ways to Present
Feeling adventurous? Use this sofritas mixture as a filling for burritos, tacos, or even stuffed peppers. You could also top off a salad bowl or grain bowl with a hearty scoop for a colorful, protein-packed meal. The smoky, spicy tofu sauce makes it a star no matter how you plate it!
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, place any leftovers in an airtight container and refrigerate for up to 3 to 4 days. The flavors meld beautifully over time, making your next meal just as delicious as the first.
Freezing
If you want to keep your Spicy Roasted Poblano Sofritas with Tofu Recipe on hand longer, it freezes wonderfully. Store the cooled sofritas in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating for a quick, flavorful meal prep option.
Reheating
Reheat your sofritas gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water if it feels too thick. You can also microwave it, just cover and heat in short bursts to maintain moisture and avoid drying out the tofu.
FAQs
Can I use a different pepper instead of poblano?
Absolutely! While poblano peppers bring a unique smoky flavor and mild heat, you can substitute with Anaheim or even mild jalapeños if you want a slightly different kick. Just keep the roasting step for that smoky essence.
Is this recipe completely vegan?
Yes! This Spicy Roasted Poblano Sofritas with Tofu Recipe uses tofu as a plant-based protein and no animal products, making it perfect for vegans and vegetarians alike.
How spicy is this dish?
The spice is moderate, thanks to the smoky poblano and chipotle pepper. It’s flavorful without overwhelming heat, but you can always adjust the chipotle chili powder and chipotle in adobo to suit your taste.
Can I make this recipe oil-free?
You can reduce or omit the olive oil by sautéing in a non-stick pan with a little water or vegetable broth. Keep in mind the oil adds richness and helps with caramelizing the onions and tofu for the best flavor.
What can I serve with Spicy Roasted Poblano Sofritas with Tofu Recipe for a complete meal?
Pair it with rice, beans, warm tortillas, fresh salsa, and guacamole for a filling and balanced meal. Adding a crisp salad or grilled veggies rounds it out with freshness and texture variety.
Final Thoughts
If you love dishes that combine smoky depth with vibrant spice and fresh brightness, this Spicy Roasted Poblano Sofritas with Tofu Recipe is a total game-changer. It’s straightforward to make, packed with flavor, and wonderfully versatile—perfect for weeknight dinners or impressing guests. Give it a try soon, and you might just find your new favorite way to enjoy tofu like never before!
Print
Spicy Roasted Poblano Sofritas with Tofu Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This flavorful Sofritas recipe features smoky roasted poblano peppers and a rich blend of spices combined with crumbled tofu for a hearty vegan protein option. Perfectly sautéed aromatics and a smoky chipotle-infused tomato sauce come together to create a delicious, satisfying dish that can be served as a filling for tacos, burritos, or bowls. A vibrant, tangy finish with lime juice enhances the depth of flavors.
Ingredients
Vegetables & Aromatics
- 1 poblano pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 roma tomatoes, diced
- Lime juice, for garnish
Tofu & Protein
- 14 ounces extra-firm tofu
Spices & Seasonings
- 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
Pantry Items
- 3 tablespoons olive oil, divided
- 2 tablespoons tomato paste
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce
- 2 teaspoons red wine vinegar
- 1/2 cup water
Instructions
- Roast poblano: Broil the poblano pepper in the oven for 5 minutes per side until the skin is charred and blistered. Once cooled, roughly chop the pepper.
- Sauté aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onions with a pinch of salt and sauté until caramelized, about 8-10 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Cook sauce: Stir in the tomato paste, ground cumin, oregano, chipotle chili powder, 1 teaspoon salt, and black pepper to taste. Add the diced tomatoes and cook the mixture until the tomatoes are softened, about 5-7 minutes.
- Blend sauce: Transfer the tomato mixture and the roasted poblano pepper to a blender. Add the chipotle pepper in adobo sauce, adobo sauce, red wine vinegar, and water. Blend until smooth and set aside.
- Prepare tofu: Crumble the extra-firm tofu into pea-sized pieces using your hands or a fork.
- Cook tofu: Heat another tablespoon of olive oil in the skillet over medium-high heat. Add the crumbled tofu and cook, stirring occasionally, until it is browned and slightly crispy, about 8-10 minutes.
- Combine and simmer: Pour the blended sauce over the browned tofu in the skillet. Reduce heat to medium and simmer, stirring occasionally, until the sauce has thickened and the flavors meld together, about 10 minutes.
- Serve: Serve the sofritas hot, garnished with a squeeze of fresh lime juice for added brightness.
Notes
- For extra smoky flavor, you can char the poblano pepper directly over an open flame if available.
- Adjust the chipotle chili powder and chipotle pepper for desired spiciness.
- Drain and press the tofu thoroughly before crumbling to remove excess moisture and improve texture.
- Serve with warm tortillas, rice, or as a filling for burritos and bowls.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
