Ingredients
For the tofu:
- 16 oz firm tofu (450 g), drained and cut into 8 slices
- 1 tbsp extra virgin olive oil
For the sauce:
- 3 cloves of garlic, peeled
- ½ onion, peeled and quartered
- ½ green bell pepper, quartered
- 1 medium tomato, quartered
- 1 chipotle pepper in adobo
- 2 tbsp adobo sauce
- 2 tbsp tomato paste
- 2 tsp red wine vinegar, any type of vinegar will do
- 2 tsp ground cumin
- 2 tsp dried oregano
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼–½ cup water (65-125 ml)
Instructions
- Heat the oil in a large skillet and when it’s hot, add the tofu slices. Cook over medium-high heat until both sides are golden brown.
- Roughly chop the tofu into small pieces with a knife, or pulse the tofu in a food processor (I prefer to use a food processor). Set aside.
- Add all the sauce ingredients except the water to the food processor (garlic, onion, green bell pepper, tomato, chipotle pepper, adobo sauce, tomato paste, vinegar, cumin, oregano, salt, and pepper) and blend until well combined.
- Pour the sauce into a large skillet and cook over medium-high heat for 2-3 minutes, stirring occasionally.
- Add the tofu and stir to coat. Pour in ¼ to 1/2 cup of water (65 to 125 ml) to make it a little saucy. Add more or less water depending on the texture you’re looking for. Cook over medium-high heat for about 5 minutes.
- Serve immediately with Mexican-inspired dishes like vegan burritos, vegan tacos, vegan fajitas, or even vegan burrito bowls!
- Keep the leftovers in a sealed container in the fridge for up to 1 week.
Notes
- I don’t press the tofu because I don’t think it’s necessary and it also saves some time. I just drain it and discard de liquid.
- Firm or extra firm tofu are the best choices for this recipe, as silken or other soft tofu types wouldn’t work as good.
- Feel free to customize your chipotle sofritas with your favorite spices and herbs.
- Any type of oil and vinegar will do. You could also use lemon juice instead.
- If you can’t find chipotle peppers, add some cayenne pepper to taste and use more tomato paste instead of the adobo sauce.
- I use the adobo sauce from the can of chipotle peppers.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 155
- Sugar: 5.9 g
- Sodium: 638 mg
- Fat: 8.9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 11.6 g
- Fiber: 3.2 g
- Protein: 10.8 g