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