Copycat Chipotle Sofritas (Spicy Adobo Braised Shredded Tofu)

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 4 servings

Recipe by Yup, It's Vegan! at http://yupitsvegan.com/2014/07/16/copycat­chipotle­sofritas/

Copycat Chipotle sofritas ­ tofu sofritas in the same style served at Chipotle, but even more flavorful (and healthier)! Firm tofu is pan­fried, then shredded and braised in a rich, spicy, and savory adobo sauce. Skip the lines and make your own vegan burrito bowls at home!

Ingredients

• 16 oz. extra­firm tofu (the firmest you can find; I used Trader Joe's super­firm)
• ~2 tb. grapeseed oil (or other neutral, high­heat oil)

For the spice blend:

• 1 and ¼ tsp. cumin seeds, lightly toasted
• 1 tsp. coriander seeds, lightly toasted
• ¼ tsp. black peppercorns, lightly toasted
• ½ tb. dried oregano leaves
• 1 tsp. raw sugar or coconut sugar

For the spicy adobo sauce:

• 1 medium poblano pepper
• 2 tb. chopped chipotle peppers in adobo sauce
• 2 tb. additional adobo sauce
• ½ c. water or salt­free vegetable broth, divided
• ½ white or yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 and ½ tb. tomato paste
• 2 tb. soy sauce (or tamari)
• 1 tb. cider vinegar (optional)
• 1 tsp. nutritional yeast (for added umami)
• ¼ tsp. salt + more to taste (I personally went up to almost ½ tsp.)

Instructions

Prep the tofu:

1. Press the tofu using a heavy object & towels, or your tofu press, for at least 5 minutes to remove any excess moisture. Slice the tofu into about 8 slices.

2. In a skillet, add 1 Tbsp or so of grapeseed oil over medium­high heat, until shimmering. Add as many slices of tofu as you can fit without crowding.

3. Cook the tofu for 2-­3 minutes on each side, or until evenly browned all the way around the outside. Remove from the heat and repeat with remaining slices of tofu. Set aside.

4. Once the tofu has cooled, chop it into very small pieces, or to the size desired.

Prep the spice blend:

1. In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, and peppercorns just until they start to smell fragrant. Add them to a spice grinder or mortar & pestle, along with the oregano and sugar. Grind into a fine powder.

Char the poblano pepper:

1. If you have a gas stove, then turn on a burner and use metal tongs to hold the pepper over the flames. Rotate frequently until the pepper is blackened all the way around. You can also grill the pepper, or roast it at a very high heat in the oven until fully browned.

2. Remove the skin, stem and seeds from the pepper.

Prep the sauce and braise the sofritas:

1. In a blender or food processor, combine the poblano pepper, chipotle peppers, adobo sauce, about half of the water or broth, onion, garlic, tomato paste, soy sauce, vinegar, and optional nutritional yeast. Process until completely smooth.

2. Add the sauce to a large skillet or saucepan along with the chopped, fried tofu. Bring to a gentle boil and then reduce the heat to medium.

3. Add the rest of the water/broth, the salt, and about half of the prepared spice blend. Cover the pan, and cook for 5­7 minutes.

4. Taste for seasoning and add more salt and/or more of the spice blend as desired. Stir, cover again, and cook for about 5 more minutes, or until most of the liquid is absorbed and the raw onion and garlic taste is gone.

5. Enjoy in a burrito bowl, or anywhere else with Mexican­inspired flavors! Notes For a texture more like what you'll be served at Chipotle, use regular firm tofu. The sofritas at Chipotle also tends to be very saucy. This recipe is definitely spicy. If you don't like spicy food try using only half of a poblano, or cutting down on the chipotle peppers. Make sure that the poblano pepper is thoroughly cooked, not just charred on the outside, but soft on the inside. And pair the sofritas with things like refried beans or guacamole/avocado to help balance out the heat.