Chipotle Sofritas Tofu

Steps

1. 1

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)).

2. 2

   Drain the tofu and slice the block in half widthwise. Wrap it in paper towels or a clean dish towel, set something heavy such as a cast-iron pan on top, and press for at least 15 minutes, preferably 30 minutes, to remove as much moisture as possible.

   Start 15-minute timer
3. 3

   Cut the pressed tofu into ½-inch cubes.

4. 4

   Place the tofu in a zip-top or reusable bag with 1 tablespoon of the oil. Shake to coat.

5. 5

   Add the cornstarch and the first ½ teaspoon of salt to the bag. Shake until the tofu is evenly coated.

6. 6

   Transfer the tofu to a parchment-lined baking sheet and bake for 25–30 minutes, until golden brown and crispy. Remove from the oven and roughly chop into smaller pieces.

   Start 30-minute timer
7. 7

   While the tofu bakes, add the chipotle pepper, adobo sauce, tomato paste, lime juice, the remaining 1 teaspoon salt, oregano, cumin, coriander, optional sugar or honey, and water to a blender. Blend until smooth. If sensitive to spice, start with 1 pepper and 1 tablespoon adobo sauce, then taste and increase if desired.

8. 8

   Heat the remaining 2 tablespoons of oil in a large skillet over medium heat.

9. 9

   Add the diced onion and sauté for 5 minutes, until softened.

   Start 5-minute timer
10. 10

    Add the minced garlic and cook for 1 minute, until fragrant.

    Start 1-minute timer
11. 11

    Add the chopped tofu and stir well to combine.

12. 12

    Pour in the blended sauce and let simmer over medium heat for 10–15 minutes, stirring every minute or two, until the tofu is crispy and the sauce is mostly reduced.

    Start 15-minute timer
13. 13

    Serve in a burrito bowl or tacos, or eat on its own.