Ingredients

The following ingredients have 4 Servings
  • 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
  • 1 medium red bell pepper (quartered and seeded)
  • 2 Roma tomatoes (quartered)
  • ¼ cup vegetable broth
  • 2 canned chipotle pepper in adobo sauce
  • 1 tablespoon canned adobo sauce (from the can of chipotle peppers)
  • 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
  • sea salt to taste

Instruction

  • In a large skillet set over medium-high heat, heat the oil. Add in the onions and saute for about 3-4 minutes until translucent. Add in the garlic and saute for another 2 minutes. Add the crumbled tofu with a generous pinch of salt, and cook, stirring often, until the tofu is lightly browned, 6 to 8 minutes. Transfer the cooked tofu mix to a bowl and clean out the pan.
  • Place the red bell pepper, tomatoes, water or stock, chipotle pepper and sauce,
  • tomato paste, red wine vinegar, sugar, oregano, cumin, and paprika in a blender. Process until almost smooth—a few small bits of tomatoes will add texture to the sofritas.
  • Return the skillet to the stovetop and pour in the sauce. Bring the sauce to a boil, then reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes, or until the sauce has thickened slightly and no longer tastes like raw tomato.
  • Add the tofu to the skillet with the sauce; stir to coat, and heat on low for 5 minutes to let the flavours meld. Season with salt to taste if needed, then add the sofritas to burritos, burrito bowls, salads, etc.