Spicy Sofritas Tofu, like homemade Chipotle! Think spicy peppers, garlic, tomatoes, and fresh cilantro in a flavorful simmer sauce for your tofu!
- 1 poblano pepper
- 1–3 individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)
- 2 tablespoons of the adobo sauce
- 2–3 cloves garlic
- 1/2 cup salsa (I like to use the fresh salsa that is refrigerated)
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1 14-ounce package extra firm tofu
- Roast your poblano: Hold the poblano over the flame on a gas range until it’s hot and blistery. Alternatively: turn your oven to the broil setting, coat the poblano with oil, place on a baking sheet, and roast for 15 minutes at a time until it’s soft and blistered.
- Make a sofritas sauce: Place everything in a blender (EXCEPT tofu). Pulse until a mostly smooth paste forms.
- Make the sofritas tofu: Slice the tofu and press with paper towels to remove excess moisture. Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. Add the sofritas sauce with 1/2 cup water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with salt and lime juice.
- Serve: Serve in tacos, burritos, and mega rice bowls!
Poblano thoughts: I did not remove the skins of my poblanos, but you can do it either way. If you are in a pinch for time, try subbing one or two small cans of diced green chiles for the poblano.
- Category: Dinner
- Method: Sauté
- Cuisine: Mexican
Keywords: sofritas, vegetarian Mexican recipe, vegetarian recipe, vegetarian tacos, tofu recipe