Sofritas
User Reviews
5
Sofritas
Description
This Sofritas recipe uses super-firm tofu that is sliced and pan-charred over high heat to create a slightly crispy, smoky exterior. The tofu is then chopped into lentil-sized pieces to mix evenly into the sauce. The sauce consists of a blend of green bell pepper, red onion, chipotle chili, garlic, cumin, Mexican oregano, and canned diced tomatoes, pureed to a salsa-like consistency.
The tofu and sauce mixture is simmered for 40 minutes, allowing the tofu to absorb the sauce's smoky, spicy flavors while softening to a tender texture. Seasoning with salt and pepper is adjusted to taste at the end. This process generates a richly flavored plant-based protein suitable for various dishes.
Sofritas can be served hot, adding a smoky and mildly spicy element to rice bowls, tacos, or salads, or cooled for a versatile protein topping. The recipe allows baking the tofu instead of frying if preferred, though frying adds a crisp texture.
To enhance texture and flavor absorption, pressing the tofu to remove excess moisture is recommended before cooking. The prepared sauce can be made ahead, refrigerated for 2 to 3 days, and combined with tofu when ready to cook.
Ingredients
- 1 firm tofu drained, super-firm, 16-ounce block
- 1 tablespoon cooking oil high heat
- 1 green bell pepper chopped
- 1 red onion chopped
- 1 Chipotle chili
- 3 cloves garlic peeled
- 2 teaspoons ground cumin
- 1 teaspoon Mexican oregano
- 1 diced tomatoes in their juices, 15-ounce can
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
Instructions
- Slice the tofu until you get 6 slices
- In a large pan with a lid, heat the oil over high heat. Add the tofu in a single layer. Work in batches if your pan is not big enough. Cook for 1 to 2 minutes or until the tofu is starting to char. Flip and repeat the process. Transfer the tofu to a cutting board. Save the pan to use it again in step 4. Chop the Tofu and set aside.
- In the cup of a food processor, add the bell pepper, onion, chipotle chile, garlic cloves, cumin, oregano, and the diced tomatoes. Pulse unitil a salsa consistency is achieved. Add the tofu and pulse until the tofu is chopped into lentil size pieces.
- Heat the pan over medium high heat and add the sofrita mixture. As soon as it starts to boil, cover with a lid or it will start to spatter. Lower the heat and simmer for 40 minutes, checking and mixing sporadically to prevent burning.
- When the 40 minutes have passed, taste and adjust salt and pepper levels.
- Remove from the heat and serve hot or cold.
Notes
- Press the tofu well to remove excess water for better texture and sauce absorption.
- The sofritas sauce can be pre-made and stored in the fridge for up to 3 days before combining with tofu.
- Baking the tofu is an alternative to frying for less crispness but easier prep.
- Skipping frying or baking reduces crispness and smoky flavor, so frying is recommended for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 20mg | 1% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 24mg | 27% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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