Sofritas Tofu Recipe
This sofritas tofu recipe is a truly delicious way to elevate any meal. It offers a smoky, savory and moderately spicy flavor. The first bites reveal soft textures and bold flavors that leave you wanting more. These flavors derive from chipotle and poblano peppers, along with a few additional seasonings. Once mixed with crumbled tofu, you end up with a perfect plant-based protein for bowls, tacos, burritos, nachos, quesadillas, salads, stuffed peppers and more. It pairs particularly well with lime rice and Spanish rice.
This recipe is inspired by sofrito, an aromatic mixture of vegetables and spices common to Latin American cooking. It’s a very easy and quick recipe that doesn’t require roasting any vegetables. Instead, we will sauté and then blend them with the seasonings. Finally, we’ll add crumbled tofu and let everything simmer.
I’m always looking to create something new in my kitchen and this sofritas recipe offers both comfort and excitement. Cooking at home is almost always a healthier option. Furthermore, it allows us to customize and experiment with flavors. Feel free to add your personal touch to this recipe. If you create your own perfect variation, I would love to hear from you about it. I think cooking at home is always an exciting adventure.
I encourage you to share your experience in the comments below if you tried this Sofritas Tofu Recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Sofritas Tofu Recipe
Ingredients
- 14 oz Firm Tofu pressed
Sauce
- 1 tbsp Oil
- ½ cup Red Onion diced
- 6 cloves Garlic diced
- 1 medium Poblano Pepper chopped
- ½ cup Tomato diced
- 1 tbsp Chipotle Peppers with Adobo Sauce
- 1 tbsp White Vinegar
- ½ tsp Cumin Powder
- ½ tsp Smoked Paprika
- ½ tsp Salt
- ½ cup Water
Instructions
- Heat a skillet over medium heat. Add oil and onions and sauté for 2 minutes or until slightly golden brown.
- Add garlic and poblano pepper and sauté for another 2 minutes. Sprinkle water if the mixture sticks to the pan.
- Reduce heat to low-medium. Add tomato and sauté for 3 minutes or until tomatoes are cooked, then remove from heat.
- In a food processor, add cooked vegetables along with chipotle peppers with adobo sauce, vinegar, cumin, smoked paprika, salt and water. Blend and set aside.
- Heat the same pan over medium heat and add pressed tofu. Crumble tofu with a spatula and sauté for 2 minutes, slightly frying it.
- Reduce heat to low-medium and mix in blended sauce. Let simmer for 5 minutes, then remove from heat.