Sofritas (Vegan/GF)
 
Prep time
Cook time
Total time
 
Sautéed tofu smothered in a smoky complex flavored sauce and topped with fresh veg for a delicious & satisfying meal that comes together in under 30 minutes!
Author:
Serves: Serves 2-4
Ingredients
  • the tofu:
  • 1 x 14 oz (397 g) block organic tofu (extra firm)
  • the sauce:
  • 1 fresh poblano pepper (poblanos are a relatively mild pepper that acquires a beautiful rich flavor when roasted)
  • 1 + ¼ cup (12 oz/340 g) of your favorite salsa
  • 2 Tbsp diced chipotle peppers, (I am using La Costeña brand diced peppers sold in a glass jar - this preparation is milder than chipotle peppers in a can -- if you're using canned chipotles in adobo sauce (hotter!) unless you are very familiar with your chipotle tolerance, I recommend starting with 1 single pepper from the can and working your way up from there).
  • 4 cloves of garlic, or to taste
  • 2 tsp cumin powder
  • ⅓ tsp salt, or to taste
  • serving accompaniment possibilities quinoa/rice or simply greens of choice (cabbage/broccoli), black beans, walnuts, fresh cilantro -- topper possibilities: chopped bell peppers, chopped tomatoes, green onions, guac, etc.
Instructions
  1. Heat oven to 375 F
  2. Coat your poblano pepper with a little olive oil and place on a baking sheet to bake for about 12 minutes, turning halfway through. The poblano should be nice and seared. Remove from oven allow to cool a bit and then remove the stem (it should come out effortlessly at this point when pulled).
  3. Place block of tofu in a clean kitchen towel, wrap and gently squeeze to release excess moisture and cut tofu into slices (roughly ⅓") you'll end up with about 7 slices.
  4. Warm a skillet over medium-ish heat with a generous dollop of olive oil. Once the oil is warm, add tofu slices to the skillet allowing them to sizzle for a couple minutes on each side to acquire some browning. Using a wooden spoon or spatula, break up the tofu into chunky pieces (like a chunky scrambled egg). Turn off heat.
  5. Meanwhile, prepare the sauce: in a small processor combine: the full roasted poblano pepper (minus the stem), garlic cloves, salsa of choice, chipotle (please see notes under Ingredients for heat guidance), cumin powder and salt - process until relatively smooth (note: if you taste the sauce at this stage it will be 'spicier' on the tongue in the absence of being mixed in with food - when the sauce is mixed in to the tofu etc. it is a more balanced heat).
  6. Add the sauce to the scrambled tofu, turn on heat and mix together to combine and warm through.
  7. Taste the mixture and decide on seasoning adjustments, more salt, etc. you can also add the walnut into the sauce at this stage or serve on the side or skip as preferred
  8. Serve as desired with accompaniments and toppings.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2021/09/sofritas-%f0%9f%8c%bf.html