Description
This smoky, spicy Sofritas recipe is a flavorful, protein-packed vegan alternative perfect for enhancing your favorite Tex-Mex dishes such as burritos, bowls, and salads. Made with crumbled tofu simmered in a rich chipotle tomato sauce, it delivers a satisfying depth of flavor in just over an hour.
Ingredients
Sofritas Sauce
- 1 medium red bell pepper, quartered and seeded
- 2 Roma tomatoes, quartered
- ¼ cup vegetable broth
- 2 canned chipotle peppers in adobo sauce
- 1 tablespoon canned adobo sauce, from the chipotle can
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons brown sugar
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
Tofu Mixture
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (16-ounce) package extra firm tofu, pressed for 30 minutes and crumbled
- Sea salt, to taste
Instructions
- Sauté onions and garlic: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced yellow onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 2 minutes until fragrant.
- Cook tofu: Add the crumbled tofu to the skillet, season with a generous pinch of sea salt, and cook, stirring frequently, until the tofu is lightly browned, about 6-8 minutes. Transfer the tofu to a bowl and clean the skillet.
- Prepare chipotle sauce: In a blender, combine the quartered red bell pepper, Roma tomatoes, vegetable broth, chipotle peppers and adobo sauce, tomato paste, red wine vinegar, brown sugar, dried oregano, ground cumin, and smoked paprika. Blend until almost smooth with a few small tomato bits remaining for texture.
- Simmer sauce: Return the skillet to the stovetop over medium heat and pour in the blended sauce. Bring to a boil, then reduce heat to medium-low and cook, stirring occasionally, for 15-20 minutes until the sauce thickens slightly and loses its raw tomato flavor.
- Combine and finish: Add the cooked tofu back to the skillet with the sauce. Stir to coat evenly and heat on low for 5 minutes to allow flavors to meld. Adjust seasoning with salt to taste.
- Serve: Use the sofritas as a filling for burritos, bowls, salads, or any Tex-Mex dish you like. Enjoy hot.
Notes
- To store: Keep leftover sofritas in an airtight container in the refrigerator for up to one week. Reheat in a microwave or skillet over medium heat.
- To freeze: Sofritas freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
