Description
A flavorful vegan Sofritas recipe featuring roasted poblano peppers and crumbled tofu simmered in a smoky, spicy tomato-based sauce. Perfect as a protein-rich filling for tacos, burritos, or bowls, this dish balances smoky, tangy, and mildly spicy notes for a satisfying plant-based meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 poblano pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 roma tomatoes, diced
Pantry and Spices
- 3 tablespoons olive oil, divided
- 2 tablespoons tomato paste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon oregano
- 1/4 teaspoon chipotle chili powder
- 1 1/2 teaspoons salt, divided
- Ground black pepper, to taste
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce
- 2 teaspoons red wine vinegar
- 1/2 cup water
Protein
- 14 ounces extra-firm tofu
Garnish
- Lime juice, for garnish
Instructions
- Roast poblano: Broil the poblano pepper in the oven for 5 minutes on each side until the skin is charred. Once roasted, roughly chop the pepper to prepare for blending.
- Sauté aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion along with a pinch of salt and sauté until caramelized, about 8-10 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Cook sauce: Stir in the tomato paste, ground cumin, oregano, chipotle chili powder, 1 teaspoon salt, and black pepper to taste. Add the diced tomatoes and cook the mixture until the tomatoes soften, about 5 minutes.
- Crumble tofu: While the sauce is cooking, crumble the extra-firm tofu into small, pea-sized pieces to mimic the texture of ground meat.
- Blend sauce: Transfer the tomato mixture and the chopped roasted poblano pepper into a blender and process until smooth. Add the chipotle pepper in adobo sauce, adobo sauce, red wine vinegar, and water to the blender and blend until fully combined.
- Cook tofu: Heat another tablespoon of olive oil in a skillet over medium-high heat. Add the crumbled tofu and cook, stirring occasionally, until the tofu develops a golden-brown color, about 5-7 minutes.
- Combine and simmer: Pour the blended sauce over the browned tofu in the skillet. Stir to combine thoroughly and simmer for 10-15 minutes until the sauce thickens and the flavors meld together.
- Serve: Serve the sofritas hot, garnished with a squeeze of fresh lime juice to brighten the flavors. Ideal for tacos, burritos, or as a protein topping for bowls.
Notes
- Ensure the tofu is well-pressed before crumbling to remove excess moisture for better browning.
- Adjust the chipotle chili powder and chipotle pepper quantity to control spiciness.
- Roasting the poblano pepper adds a smoky depth but can be replaced with roasted green bell pepper if unavailable.
- This sofritas recipe can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with warm tortillas and fresh toppings like cilantro, diced onions, and avocado for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
