Chipotle Sofritas – Made at Home
- 1 Package of Firm or Extra Firm Tofu (drained)
- 1 tablespoon Neutral Tasting Oil (*1 -2 for mild, 3- 4 for super spicy)
- 1-4* Chipotle Peppers in Adobo (*1 -2 for mild, 3- 4 for super spicy)
- 2-4* tablespoons Adobo Sauce
- 1 can Diced Green Chiles
- 3 cloves Garlic (minced)
- 1 Lime or Lemon (juiced)
- 2 tablespoons Tomato Paste
- 2 teaspoons Granulated Sugar
- 2 tablespoons Soy Sauce
- 1/2 teaspoon Salt
- 1/2 cup Vegetable Broth (divided)
- 1/2 Yellow Onion (diced)
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Nutritional Yeast
- 2 teaspoons Ground Cumin
- 1/2 teaspoon Ground Black Pepper
- 1/2 tablespoon Dried Oregano
- 1 teaspoon Chilli Powder
- Preparing the Tofu
Slice the tofu into four even layers. Wrap in a clean towel or paper towel. Place a plate or pan on top of the wrapped tofu, adding some weight like a few heavy books on top. Let the tofu press for about 20 minutes. You want to remove as much excess moisture as you can so it better soaks up the sauce. Once pressed chop into cubes.
- Preparing the Sofritas Sauce
While the tofu presses. In a blender or food processor add all the sauce ingredients. Pulse until a smooth paste forms. I like to taste it at this point to check the heat level. Adding more peppers or adobo if needed.
- Making the Sofritas
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Once hot add in the tofu cubes. Cook for about 3 minutes per side or until fully golden brown. At this point I like to crumble up the tofu a little with the back of my spatula. So I have a variety of textures.
Add the sauce into the skillet with the tofu and simmer for about 10 minutes. If you find the tofu is absorbing a lot of the sauce you can add the additional 1/4 cup of veggie broth as needed for the desired consistency. Taste and adjust seasonings if needed. Simmer for another 5-10 until it has thickened slightly. Serve.