Sofritas
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 to 6
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Course
Main Course
Sofritas
Description
This Sofritas recipe starts by roasting a mix of vegetables—onion wedges, red and green bell peppers, Roma tomato halves, jalapeño, and foil-wrapped garlic cloves—drizzled with avocado oil and sprinkled with salt until browned and soft. Separately, tofu is baked until browned and firm around the edges to develop a chewy texture that holds well in the sauce.
Once the vegetables and tofu are prepared, they are combined in a food processor along with chipotle peppers in adobo sauce, tomato paste, chili powder, ground cumin, and salt, pulsed to create a thick, slightly chunky sauce. The smoky heat from chipotle peppers adds depth and spice without overwhelming the dish.
The finished Sofritas can be used as a protein filling for tacos, burritos, bowls, or served over rice, offering a flavorful, plant-based alternative that incorporates layers of roasted vegetable flavor and spicy undertones.
Ingredients
- ½ white onion cut into 4 wedges
- 2 bell pepper halved lengthwise, stems and seeds removed, red
- 1 green bell pepper halved lengthwise, stem and seeds removed
- 1 Roma tomato halved lengthwise
- 1 jalapeno pepper whole
- 4 garlic unpeeled, cloves
- 2 (14-ounce) tofu patted dry and torn into large crumbles, extra-firm; blocks
- 2 chipotle peppers plus 1 tablespoon adobo sauce from a can of chipotles in adobo
- 1 tablespoon tomato paste
- 1½ teaspoons chili powder
- 1½ teaspoons cumin ground
- 1 teaspoon salt plus more for sprinkling, sea salt
- 2 tablespoons avocado oil plus more for drizzling
- ¼ cup water
Instructions
- Preheat the oven to 450°F and line two baking sheets with parchment paper.
- Place the onion wedges, red and green bell peppers, tomatoes, and jalapeño on one of the baking sheets. Drizzle with avocado oil and sprinkle with salt. Place the tomatoes cut side up and the peppers cut side down. Wrap the garlic cloves in foil with a drizzle of avocado oil and place on the baking sheet. Roast for 20 to 30 minutes, or until the peppers and onions are browned (the peppers will be done first), and the tomatoes are soft.
- Place the tofu on the other baking sheet, drizzle with avocado oil, and sprinkle with salt. Spread in a thin layer. Bake for 30 to 35 minutes, or until browned and firm around the edges.
- Peel the garlic cloves and stem the jalapeño. Place them in a food processor with the onion, red and green bell peppers, tomatoes, chipotles, adobo sauce, tomato paste, chili powder, cumin, and salt. Pulse to form a thick, slightly chunky sauce.
- Heat the avocado oil in a large skillet over medium heat. Add the sauce and the tofu and stir to combine. Add the water and cook, stirring, for 7 to 10 minutes, or until the sauce thickens. Season to taste.
- Serve in a burrito bowl or try one of the serving suggestions in the post above.
User Reviews
Overall Rating
5
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