These sofritas feature crumbled tofu that has been tossed in a delicious sauce consisting of fresh veggies and flavorful spices! It is a copycat of the popular Chipotle dish, but made at home in under 30 minutes! Whether you are a meat eater or a vegetarian, you will be seriously impressed by this meal!
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Instructions
Into a food processor, add your bell pepper, tomato, onion, water, chipotle chiles with adobo sauce, minced garlic, red wine, vinegar, ancho chile powder, cumin, oregano, and salt & pepper.
Pulse the food processor until the sauce is thoroughly combined and still slightly chunky. Set it aside.
Heat a large skillet over medium-high heat and add the olive oil.
Once hot, add in the crumbled tofu. Reduce the heat to medium and cook for 8 minutes, stirring occasionally, until the tofu has turned a golden brown color (*see note).
Next, add your sauce to the skillet and stir until well combined. Bring the mixture to a boil and then reduce the heat to medium-low.
Simmer for about 15 minutes, adding more water if needed to make it your desired consistency.
Serve immediately while warm.
Notes
If your tofu was already water-drained and vacuum-packed, you won't have to press it. However, if it was packaged in water, you'll need to press it before using it.
Drain the water and then press the tofu between layers of paper towels (using something heavy) for 30 minutes. A cast iron skillet makes a great weight for this!
Once pressed, crumble the tofu and place it on a paper-towel-lined plate.
If your tofu starts to stick to the skillet while cooking, add in some more olive oil!
To make your sofritas spicier, add in some jalapeno!
To store: Place any leftovers into an airtight container and keep it in the fridge for up to 4 days. Note that the tofu will soak up some of the liquid and will be less spicy the next day.
To reheat: Heat your leftovers in a skillet over medium heat. Add a splash of water, if needed.