Description
This Spicy Sofritas Tofu recipe offers a flavorful, smoky, and spicy plant-based twist perfect for tacos, burritos, or rice bowls. Featuring charred poblano and chipotle peppers blended into a rich sauce and scrambled with extra-firm tofu, this dish is a vibrant, protein-packed vegan alternative packed with bold Mexican-inspired flavors.
Ingredients
Scale
Vegetables and Peppers
- 1 poblano pepper
- 1-3 individual chipotle peppers canned in adobo sauce (1 for mild/medium heat, up to 3 for very spicy)
- 2 tablespoons adobo sauce (from the chipotle peppers can)
- 2-3 cloves garlic
Spices and Sauces
- 2 teaspoons ground cumin
- 1 teaspoon chili powder or smoked paprika
- 1/2 cup of your favorite salsa
- 1/2 teaspoon salt (adjust to taste)
Oils and Other
- 2 tablespoons canola oil (or other neutral oil)
- 1 14-ounce package extra-firm tofu
- Water (about 1/2 cup, plus more as needed)
Instructions
- Roast the poblano: Hold the poblano pepper over the flame on a gas stove until the skin becomes hot and blistered, turning occasionally for even charring. Alternatively, preheat your oven’s broiler, lightly coat the poblano with oil, place it on a baking sheet, and roast for 15 minutes at a time until soft and the skin is blistered. Once charred, let it cool slightly and peel off the skin if desired.
- Make the sofritas sauce: In a small blender or food processor, combine the roasted poblano, chipotle peppers, adobo sauce, garlic cloves, cumin, chili powder or smoked paprika, and salsa. Pulse until the mixture becomes a mostly smooth paste, creating a flavorful, smoky sauce base for the tofu.
- Prepare the tofu: Slice the extra-firm tofu into slabs and press it using a clean towel or tofu press to remove excess moisture. The drier the tofu, the better it will absorb the sofritas sauce. Heat a drizzle of canola oil in a skillet over medium-high heat.
- Cook the tofu: Crumble or scramble the pressed tofu into small pieces in the hot oil, cooking until lightly browned on some edges. Pour in the sofritas sauce along with 1/2 cup of water to thin it out and stir well to combine everything evenly. Reduce heat and let the mixture simmer gently for 15-20 minutes until the sauce thickens and deepens in color. Stir occasionally and add more water if the sauce gets too thick. Season with salt and a squeeze of lime juice to taste.
- Serve: Spoon the spicy sofritas tofu into warm tortillas for tacos or burritos, or over rice bowls for a hearty and flavorful meal.
Notes
- Adjust the number of chipotle peppers to control the spice level from mild to very spicy.
- Pressing the tofu properly is essential to getting the best texture and flavor absorption.
- You can use smoked paprika instead of chili powder if you want a smoky but less spicy option.
- Additional garnishes like fresh cilantro, diced onions, lime wedges, or avocado complement the dish wonderfully.
- Leftovers keep well in the fridge for up to 4 days and reheat nicely in a pan or microwave.
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 0mg
