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Chipotle Sofritas

A quick and delicious plant-based dish inspired by Mexican cuisine, featuring perfectly seasoned tofu that mimics traditional sofritas.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block Firm tofu Press to remove excess moisture.
  • 2 tablespoons Vegetable oil For sautéing.
  • 1 medium Onion, diced For flavor base.
  • 2 cloves Garlic, minced Adds aroma and taste.
  • 2 tablespoons Chipotle peppers in adobo sauce, chopped Adjust for spice level.
  • 2 tablespoons Soy sauce For seasoning.
  • 1 teaspoon Cumin Adds warmth.
  • 1 teaspoon Smoked paprika For smoky flavor.
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper To taste.

Method
 

Preparation
  1. Press the tofu by wrapping it in paper towels or a clean kitchen towel and pressing with something heavy for about 15 minutes.
  2. Crumble the pressed tofu into small pieces.
Cooking
  1. Heat the vegetable oil in a skillet over medium heat until shimmering.
  2. Add the diced onion and minced garlic, sauté for 2-3 minutes until the onions are translucent and fragrant.
  3. Stir in the crumbled tofu and cook for a few minutes to improve the texture and flavor.
  4. Add the chopped chipotle peppers, soy sauce, cumin, smoked paprika, salt, and pepper. Stir well to combine.
  5. Let everything cook for about 10-15 minutes, stirring occasionally, until the tofu is well-coated and heated through.
Serving
  1. Serve the sofritas in tacos, burritos, or over rice with fresh toppings.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Reheat on the stovetop over medium heat until warmed through.