Description
This Spicy Sofritas Tofu recipe features smoky roasted poblano peppers blended with chipotle peppers and aromatic spices to create a rich, flavorful sauce. The tofu is scrambled and simmered in the homemade sofritas sauce, making it perfect for tacos, burritos, or rice bowls. A delicious vegan and vegetarian-friendly dish packed with bold Mexican-inspired flavors.
Ingredients
Scale
Vegetables & Aromatics
- 1 poblano pepper
- 1–3 individual chipotle peppers canned in adobo sauce (use 1 for mild/medium heat, 3 for very spicy)
- 2 tablespoons adobo sauce
- 2–3 cloves garlic
Spices
- 2 teaspoons cumin
- 1 teaspoon chili powder or smoked paprika
Sauces & Oils
- 1/2 cup of your favorite salsa
- 2 tablespoons canola oil
Other
- 1/2 teaspoon salt
- 1 14-ounce package extra firm tofu
Instructions
- Roast the Poblano: Hold the poblano pepper directly over the flame on a gas stove burner until its skin is blistered and charred. Alternatively, preheat the oven to broil, lightly coat the poblano with oil, place it on a baking sheet, and roast for about 15 minutes until soft and blistered. This roasting imparts a smoky flavor essential for the sofritas sauce.
- Prepare the Sofritas Sauce: In a small blender or food processor, combine the roasted poblano, canned chipotle peppers, garlic cloves, cumin, chili powder or smoked paprika, salsa, and adobo sauce (excluding the tofu). Pulse the mixture until it forms a mostly smooth, thick paste, blending all the smoky and spicy flavors together.
- Drain and Crumble the Tofu: Slice the extra firm tofu into manageable pieces and press it firmly between clean towels to remove as much moisture as possible. Removing excess water helps the tofu absorb the sauce better and prevents it from becoming soggy.
- Cook the Tofu: Heat a drizzle of canola oil in a skillet over medium-high heat. Add the crumbled tofu and scramble it gently using a spatula or wooden spoon, breaking it into small bits. This step gives the tofu a texture similar to that found in traditional sofritas dishes.
- Simmer with Sauce: Pour the prepared sofritas sauce and 1/2 cup of water into the skillet with the tofu. Stir to combine and reduce heat to medium-low. Let it simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens and the tofu absorbs the flavors. If the sauce reduces too much, add a little more water to maintain a saucy consistency. Season with salt and a squeeze of lime juice to taste.
- Serve and Enjoy: Use the spicy sofritas tofu as a flavorful filling in tacos, burritos, or large rice bowls. It pairs beautifully with your favorite Mexican side dishes and toppings like fresh cilantro, avocado, or pickled onions.
Notes
- Adjust the number of chipotle peppers to control the heat level according to your preference.
- Pressing the tofu well is crucial to absorb the sauce and achieve the best texture.
- Use extra firm tofu to prevent it from crumbling too much during cooking.
- If you don’t have a gas stove, roasting the poblano in the oven under the broiler works just as well.
- This recipe is vegan and can be customized by adding black beans or other beans for added protein.
- Salsa choice will affect the overall flavor—mild or smoky salsas work best.
Nutrition
- Serving Size: 1/6th recipe (about 1 cup)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
