Chipotle Copycat Sofritas

Steps

1. 1

   Char the poblano pepper over an open flame or under a broiler until the skin is blackened and blistered. Place in a bowl and cover for 5 minutes to steam, then peel off the charred skin and remove the seeds.

   Start 5-minute timer
2. 2

   Chop the onions, garlic, and tomatoes. In a skillet over medium heat, sauté the aromatics with tomato paste and chipotle peppers in adobo until softened and fragrant.

3. 3

   Transfer the sautéed mixture and the charred poblano pepper into a blender. Add a splash of water and blend until a smooth sauce forms.

4. 4

   Crumble the super-firm tofu into bite-sized pieces. Heat oil in a large skillet over medium-high heat and add the tofu.

5. 5

   Pan-fry the tofu until golden and crispy. Avoid stirring too often to allow the edges to brown and develop a meaty texture.

6. 6

   Pour the blended chipotle sauce over the crispy tofu. Stir to coat and simmer over medium-low heat until the sauce has thickened and the tofu has absorbed the flavors.

7. 7

   Finish the dish by stirring in fresh lime juice and chopped cilantro. Serve over rice or in a burrito bowl.