Sofritas
User Reviews
5
Sofritas
Description
The Sofritas recipe centers on charring a poblano or green bell pepper to add a smoky depth before combining it with sautéed onions, garlic, and a spice blend that includes cumin, Mexican oregano, and ancho chile powder. Crumbled super firm tofu forms the base of the dish, cooked alongside fresh Roma tomatoes and chipotle pepper in adobo. Red wine vinegar adds brightness while water keeps the mixture saucy. The pepper's smoky flavor and the mix of spices balance with the creamy texture and mildness of tofu, resulting in a hearty, savory filling or main dish.
The tofu is gently cooked with aromatic ingredients to develop a depth of flavor, while the tomato paste and chipotle pepper add complexity and a subtle heat. Lime juice added at the end enhances the dish's freshness. Sofritas works well as a filling for tacos, burritos, or bowls and provides a satisfying texture contrast thanks to the charred pepper and well-seasoned tofu.
The recipe notes suggest using extra firm tofu coated lightly with cornstarch and salt as a texture alternative to super firm tofu. Preparing the tofu in a separate pan during aroma cooking can save time without sacrificing flavor.
Ingredients
- 1 poblano pepper kept whole, or green bell pepper
- 3 tablespoons olive oil divided, or avocado oil
- 1 onion finely chopped, medium, yellow or red
- 4 garlic chopped, cloves
- 2 tablespoons tomato paste
- 1 ½ teaspoons cumin ground
- 1 teaspoon Mexican oregano or regular oregano
- ½ teaspoon ancho chile powder
- 1 ½ teaspoons kosher salt divided
- black pepper freshly cracked, generous amount
- 1 tofu 12 to 16-ounce block, super firm; also sold as high-protein tofu
- 2 Roma tomato chopped
- 1 chipotle pepper in adobo + 1/2 tablespoon adobo sauce
- 2 teaspoons red wine vinegar
- ½ cup water
- lime juice to finish
Instructions
- Broil the poblano pepper or green bell pepper. You have two options; the gas flame gets you a smokier flavor. No need to peel or remove the seeds when done.a. Broiler: Arrange an oven rack 6 inches underneath the broiler flame. Lightly oil the whole poblano pepper. Add the pepper to a sheet pan and broil for 5 minutes, flip, and repeat. Allow to cool a bit, then remove the stem and seeds inside.b. Gas flame: Cut the stem off from the pepper. Turn a gas burner to high heat. Use metal tongs to arrange the pepper on top of the flame. Using tongs, turn the pepper occasionally, about every minute, until the skin on all sides is blackened and blistered, about 4 minutes total, but do not allow it to turn to white ash or catch fire.
- Cook the aromatics. Heat 1 ½ tablespoons of oil in a medium nonstick frying pan over medium high heat. Once the oil is hot, add the onions and season with a pinch of salt. Cook for 5 to 6 minutes, or until just starting to get some color. Add garlic and cook for 2 minutes, stirring frequently. Add tomato paste, cumin, oregano, chile powder, 1 teaspoon of salt, and pepper and cook for 1 minute. Add the tomatoes and cook until they’ve softened, about 5 minutes. Clean out the pan.***
- While the onions are cooking, cut the tofu into 4 slabs. Squeeze out as much water as you can. Crumble tofu into small pieces, about the size of a blueberry. See the photo for reference.
- Transfer the onion-tomato mixture to a blender or food processor. Add the broiled poblano pepper, chipotle peppers in adobo, vinegar, and water. Blend until relatively smooth. Taste the sauce, adding any sweetener as needed or more vinegar or salt.
- Heat the remaining 1 ½ tablespoons oil in the frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer and season with ½ teaspoon kosher salt. Allow to cook 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 minutes, stirring only every 2 to 3 minutes, until most of the tofu is browned.
- Pour in the sauce and simmer for 5 minutes, stirring occasionally. It’ll start to thicken, so turn the heat to medium or medium-low and cook for another 5 minutes, or until flavors have developed and tofu is saucy. If it gets too thick, add a few splashes of water.
- Taste, adjusting seasonings as needed. If it’s a bit tangy, add a pinch of organic brown or cane sugar. Finish with a squeeze of lime juice.
Notes
- If super firm tofu is not available, extra firm tofu can be used but should be crumbled into slightly larger pieces to avoid mushiness.
- To improve tofu texture, coat crumbles in cornstarch and salt to create a crisp coating similar to Chipotle’s Sofritas.
- Adjust the amount of adobo sauce to control heat level; ½ tablespoon results in a mild spice.
- Cooking tofu separately from aromatics can save about 10 minutes in preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 546mg | 23% |
| Potassium | 485mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 771IU | 15% |
| Vitamin C | 33mg | 37% |
| Calcium | 188mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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