Description
This Sofritas recipe offers a flavorful vegan alternative to traditional shredded meat, featuring smoky roasted poblano peppers, aromatic spices, and tender crumbled tofu simmered in a rich tomato-based sauce. Perfect for tacos, bowls, or burritos, this dish delivers a satisfying umami punch with a hint of heat, all made on the stovetop in under an hour.
Ingredients
Scale
Vegetables & Aromatics
- 1 poblano pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 roma tomatoes, diced
- Lime juice, for garnish
Protein
- 14 ounces extra-firm tofu
Spices & Seasonings
- 2 tablespoons tomato paste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon oregano
- 1/4 teaspoon chipotle chili powder
- 1 1/2 teaspoons salt, divided
- Ground black pepper, to taste
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce
- 2 teaspoons red wine vinegar
Oils & Liquids
- 3 tablespoons olive oil
- 1/2 cup water
Instructions
- Roast poblano: Broil the poblano pepper in the oven for about 5 minutes on each side until the skin is charred and blistered. Once cooled, roughly chop the pepper and set aside.
- Sauté aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion with a pinch of salt and cook until caramelized and soft. Then add the minced garlic and sauté for an additional minute until fragrant.
- Cook sauce: Stir in tomato paste, ground cumin, oregano, chipotle chili powder, 1 teaspoon salt, and ground black pepper to the skillet. Add the diced roma tomatoes and cook until they soften and start to break down.
- Blend sauce: Transfer the tomato mixture and roasted poblano pepper to a blender. Add the chipotle pepper in adobo sauce, 1 tablespoon adobo sauce, red wine vinegar, and 1/2 cup water. Blend until smooth.
- Prepare tofu: Crumble the extra-firm tofu into pea-sized pieces using your hands or a fork.
- Cook tofu: In a clean skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled tofu and cook, stirring occasionally, until browned on all sides.
- Combine and simmer: Pour the blended sauce over the browned tofu in the skillet. Stir well and simmer for several minutes until the sauce thickens and the flavors meld together.
- Serve: Serve the sofritas hot, garnished with fresh lime juice for a bright finish. Ideal for tacos, burritos, or bowls.
Notes
- Use extra-firm tofu to ensure it holds its shape while cooking.
- Roasting the poblano pepper adds a smoky depth crucial to authentic sofritas flavor.
- If you prefer less heat, reduce the chipotle chili powder or omit the chipotle pepper in adobo.
- To keep this recipe gluten-free, confirm that tomato paste and adobo sauce are gluten-free brands.
- This dish can be prepared up to two days in advance and reheated gently on the stovetop.
