Description
A flavorful and spicy vegan dish featuring crumbled tofu cooked in a smoky, spicy chipotle sauce, perfect for filling tacos, burritos, or serving over rice.
Ingredients
For the Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and drained
- 1 tablespoon olive oil
- Salt, to taste
For the Sofritas Sauce:
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1/2 red bell pepper, chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 1/4 teaspoon salt (adjust to taste)
- 1/2 cup water (more as needed for blending)
Instructions
- Prepare the Tofu: Crumble the pressed tofu into bite-sized pieces. Cook in olive oil with salt until golden and crisp.
- Make the Sauce: Blend all sofritas sauce ingredients until smooth.
- Simmer the Sofritas: Combine sauce with tofu in a skillet. Simmer until thickened.
- Serve: Enjoy warm in various dishes, garnished as desired.
Notes
- Pressing tofu removes excess moisture for better texture.
- For milder heat, reduce chipotle peppers or add sweetener to the sauce.
- Sauce can be made ahead and stored in the fridge for up to 4 days.
