Chipotle Sofritas Tofu Recipes

BRAISED CHIPOTLE TOFU SOFRITAS

Steps:

• Sofrito Spice Blend - In a blender or hand blender's jar, add 1/4 cup Chipotle in Adobo sauce. Add roasted poblano peppers, oregano, salt, garlic, roasted cumin powder, Tajin Seasoning, sugar(if using or if making first time at home, then recommended) and 2 tbsp oil. Blend it using hand blender or in a food processor to make paste. Set aside.
• Pat dry tofu to dry out extra moisture. Slice Tofu into 1/2 inch thick slices.
• Heat 1/2 tbsp oil in a pan and pan fry tofu 2 to 3 pieces at a time ( depending upon how wide pan you have, make sure not to overcrowd the pan. tofu should touch the hot pan surface all time) This takes about 3-4 minutes per side.
• While you fry all pieces, drain fried tofu on a plate lined with clean paper towel to absorb out extra oil.
• Chop or shred (with clean hands) the fried tofu into small bite size chunks. I kept it very chunkier this time, you can also chop it roughly to very small pieces like Chipotle Mexican Grill.
• In a pan, add 2-3 tbsp chipotle & poblano spice blend and fried shredded tofu. Also add 1/2 cup water and bring to boil.
• Cover the pan and simmer for 10 minutes, till water has almost all evaporated and shredded tofu has been coated nicely in Chipotle Sofrito.

COPYCAT CHIPOTLE SOFRITAS (SPICY ADOBO BRAISED SHREDDED TOFU)

Steps:

• Press the tofu using a heavy object & towels, or your tofu press, for at least 5 minutes to remove any excess moisture. Slice the tofu into about 8 slices.
• In a skillet, add 1 tb. or so of grapeseed oil over medium-high heat, until shimmering. Add as many slices of tofu as you can fit without crowding.
• Cook the tofu for 2-3 minutes on each side, or until evenly browned all the way around the outside. Remove from the heat and repeat with remaining slices of tofu. Set aside.
• Once the tofu has cooled, chop it into very small pieces, or to the size desired.
• In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, and peppercorns just until they start to smell fragrant. Add them to a spice grinder or mortar & pestle, along with the oregano and sugar. Grind into a fine powder.
• If you have a gas stove, then turn on a burner with a low flame and place the pepper over the flames, using metal tongs if needed to hold it in place. Rotate the pepper occasionally, until it is browned on all sides and soft in the middle. The pepper should look like it has collapsed in on itself. You could also grill the pepper, or roast it in the oven until browned and soft. See the notes for suggestions on managing the spiciness or substituting for this ingredients.
• Remove the skin, stem and seeds from the pepper.
• In a blender or food processor, combine the poblano pepper, chipotle peppers, adobo sauce, about half of the water or broth, onion, garlic, tomato paste, soy sauce, vinegar, and optional nutritional yeast. Process until completely smooth.
• Add the sauce to a large skillet or saucepan along with the chopped, fried tofu. Bring to a gentle boil and then reduce the heat to medium.
• Add the rest of the water/broth, the salt, and about half of the prepared spice blend. Cover the pan, and cook for 5-7 minutes.
• Taste for seasoning and add more salt and/or more of the spice blend as desired. Stir, cover again, and cook for about 5 more minutes, or until most of the liquid is absorbed and the raw onion and garlic taste is gone.
• Enjoy in a burrito bowl, or anywhere else with Mexican-inspired flavors!

CHIPOTLE SOFRITAS TOFU

Steps:

• to 375˚F.
• Drain tofu and slice block in half so you have two thinner rectangles. Cube, then arrange on an even layer of paper towel, cover with more paper towel and set something heavy on top (like a book) for at least 15 minutes, preferably 30 minutes.
• Place pressed tofu in a ziploc or reusable bag with 1 tbsp oil and shake to coat. Add cornstarch and salt and shake until tofu is evenly coated. Transfer tofu to a parchment paper-lined baking sheet and bake for 25-30 minutes. Remove from oven and roughly chop tofu into smaller pieces.
• While the tofu is baking, add all sauce ingredients to a blender and blend until smooth. If you're sensitive to spice, start with 1 chipotle pepper and 1 tbsp of adobo sauce, and increase after tasting (if desired).
• Add remaining 2 tbsp of oil to a large sauté pan over medium heat. Add onion and sauté for 5 minutes. Add garlic and cook for 2-3 more minutes.
• Add chopped tofu and stir well. Add in sauce and let simmer for 10-15 minutes, stirring every minute or two, until tofu is crispy and sauce is mostly reduced.
• in a burrito bowl, tacos, or eat on its own!

SOFRITAS BURRITO BOWL RECIPE BY TASTY

Steps:

• In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook until semi-translucent, 3-4 minutes.
• Use your hands to crumble the tofu into the pan, then use a spatula to continue to break apart while cooking for 3-4 minutes, until slightly browned.
• Add the soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne. Continue to cook and break the tofu apart until browned and crumbly.
• To assemble, spread brown rice on the bottom of a bowl, then layer on lettuce, black beans, corn, tofu sofritas, pico de gallo, guacamole, and onions.
• Serve topped with cilantro.
• Enjoy!

CHIPOTLE-INSPIRED VEGETARIAN BURRITO BOWL

Steps:

• Preheat the oven to broil.
• Place the onion wedges and poblano on a rimmed baking sheet and rub with 1 tablespoon of the olive oil. Broil, turning several times with tongs, until the poblano has collapsed in on itself and the vegetables are charred, 6 to 8 minutes. Remove from the oven. When the poblano is cool enough to handle, remove and discard the skin, stem and seeds.
• Transfer the poblano to a blender. Add the charred onion wedges, chipotle pepper and adobo sauce, garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt and a few grinds of pepper. Blend until smooth, then set the poblano mixture aside.
• Cut the tofu crosswise into 1/4-inch-thick planks, then press the pieces between a couple paper towels to remove as much moisture as possible. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well browned, about 5 minutes per side. Transfer to a plate to cool.
• Heat the remaining 1 tablespoon olive oil in the same skillet, then add the diced onions and cook, stirring occasionally, until tender, about 6 minutes. Using your hands, tear and crumble the tofu into very small pieces and add to the skillet. Cook, stirring to combine, until warmed through, about 2 minutes.
• Add the poblano mixture and 1/2 cup water to the skillet and cook until it's bubbling all over and the tofu has absorbed some of the sauce, about 5 minutes. Add 1 to 2 more tablespoons water if the mixture gets too dry (it should be saucy). Taste and add more salt and pepper, if needed.
• Serve over rice and beans and top with lettuce and pico de gallo.

CHIPOTLE SOFRITAS (COPYCAT)

Steps:

• In a food processor, combine bell pepper, tomato, onion, water, chipotle chilies and adobo sauce, garlic, red wine vinegar, ancho chile powder, cumin, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Pulse until the marinade is slightly chunky and thoroughly combined. Set aside.
• In a skillet over medium-high heat, heat oil until shimmering. Working in batches if necessary, carefully place the tofu in the pan, flip occasionally, and cook until the tofu is golden brown, about 10 minutes. Remove from pan and drain on a plate lined with paper towels.
• Roughly chop the tofu, or pulse the tofu in a food processor until the tofu is roughly in 1/4 inch pieces. Place in a bowl and add the marinade. Cover and allow to sit for at least 30 minutes, or overnight in the refrigerator.
• To cook the tofu, heat a medium skillet over medium high heat. Add the marinated tofu and any remaining marinade. Add 1/4 cup water and bring to a boil. Add additional water to desired consistency. (I like there to be additional liquid for serving.) Reduce to simmering. Cook until the tofu throughout heated, about 10 minutes. Season to taste with salt and pepper.

COPYCAT CHIPOTLE SOFRITAS SALAD

Steps:

• Press Tofu:.
• Wrap each block of tofu in two layers of paper towels place in a single layer on a rimmed baking sheet lined with a double layer of paper towels or a clean kitchen towel. Top tofu with another baking sheet and press down firmly. Weigh down with heavy cans; let stand until tofu has released excess liquid, at least 20 minutes or up to 1 hour. Remove tofu from baking sheet and pat dry with paper towels. Into a large bowl, crumble tofu into 1/2 inch pieces. Set aside.
• To the bowl of a food processor or blender, add chipotle peppers, chipotle sauce, garlic, 3/4 cup salsa, honey, salt, pepper, and, 1 tablespoon of vegetable oil. Process on medium until the sofritas sauce is smooth and completely combined.
• Heat 1 tablespoon oil in a large, cast-iron skillet over medium-high heat, add half of the tofu, stir only a few times, so the tofu browns well about 10 minutes. Using a slotted spoon, remove tofu from skillet; set aside. Add remaining tablespoon of oil to skillet; cook remaining tofu. Once the second batch of tofu is browned, combine the first batch of browned tofu in skillet.