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
Scale
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.
