Chipotle Copycat Sofritas

Ingredients

• 16 oz super firm tofu (crumbled)
• 1 poblano pepper (charred)
• 0.5 yellow onion (chopped)
• 3 cloves garlic (chopped)
• 2 tomatoes (chopped)
• 2 tbsp chipotle peppers in adobo (minced with sauce)
• 1 tbsp tomato paste
• 0.5 cup water (for blending sauce)
• 2 tbsp vegetable oil (divided, for sautéing and frying)
• 1 tbsp lime juice (freshly squeezed)
• fresh cilantro (chopped, for garnish)

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.

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.

Notes

Super-firm tofu is recommended because it has the lowest water content and holds its shape best for a 'meaty' texture without needing to be pressed.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• copycat
• chipotle
• high-protein