BRAISED CHIPOTLE TOFU SOFRITAS
Chipotle Tofu Sofritas won me first time I ate Vegan Bowl at Chipotle Mexican Grill and I so-so wanted to make it at home. Hungry for Sofritas, I tried, tested Chipotle Marinated Sofritas and Sofritas Verde recipes and also shared with you. You all tried and loved the Chipotle Sofritas Recipe, some even said, it was better than Chipotle Grill Sofritas. hmm, flattering!! thanks a ton!! No kidding, it really was best close and even better I could get to Mexican Grill Sofritas taste at home. Until now, it was taste which I was after but now also the texture. Today, I am also showcasing the braising technique used by Mexican Grill to cook sofritas. What I am sharing with you today will blow your socks away. For this version of Chipotle Sofritas Recipe, I am sure, Chipotle Mexican Grill will pay me to take the recipe out of internet ;) [j/k] It is so-so close, in-fact it is the same, not just in taste but this time in texture too. We should thank Chipotle Mexican Grill and Weight Watchers for introducing us to so flavorful, delicious, vegan and clean spanish sofrito flavors which we can now make at home. Perfume of braising chipotle sofritas felt like my home and I were transported to Spanish Chef's kitchen. After tasting and enjoying the texture, I realized, I am in Chipotle Mexican Grill (at home ;) ) Y U M M Y!!! Are you ready to try Tofu braised in Chipotle, roasted Poblano chili and blend of aromatic spices at home? Then follow the instructions. Give special attention to method of preparation because that's the key!! Enjoy!!Update - On popular demand, I have added a new Chipotle Sofritas Recipe which is sauce-y like chipotle's, also less spicy like chipotle's, and made with ONLY natural find-at-home ingredients, no tajin this time (as promised). Check it out!Most Popular Chipotle Sofritas CopycatUpdate (April-16-2018): Now, you can make Chipotle Adobo Sauce at home with my new recipe. All you need is dried chipotle peppers and some basic pantry ingredients. Follow Chipotle Adobo Sauce recipe link.
Provided by Savita
Categories Side Dish Main Course
Time 30m
Number Of Ingredients 10
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.
CHIPOTLE SOFRITAS TOFU
This vegan Chipotle copycat Sofritas Tofu is even better than the real thing! It's spicy, filling, and perfect for tacos, burritos/ burrito bowls, nachos, or just on its own.
Provided by Lexi
Categories Dinner
Time 1h15m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 237 calories, Sugar 4.8 g, Sodium 885.6 mg, Fat 15.9 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 12.2 g, Fiber 2.3 g, Protein 11 g, Cholesterol 0 mg
COPYCAT CHIPOTLE SOFRITAS (SPICY ADOBO BRAISED SHREDDED TOFU)
Copycat Chipotle sofritas - tofu sofritas in the same style served at Chipotle, but even more flavorful (and healthier)! Firm tofu is pan-fried, then shredded and braised in a rich, spicy, and savory adobo sauce. Skip the lines and make your own vegan burrito bowls at home!
Provided by Yup, it's Vegan
Categories dinner lunch Mexican
Time 45m
Number Of Ingredients 18
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!
Nutrition Facts : ServingSize 1 fourth recipe, Calories 206 kcal, Carbohydrate 11 g, Protein 13 g, Fat 13 g, SaturatedFat 1 g, Sodium 500 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 11 g
SOFRITAS BURRITO BOWL RECIPE BY TASTY
Popularized by Chipotle, this protein-packed alternative to meat comes together with a medley of spices and soy sauce. Simply break apart your favorite extra firm tofu, mix in soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne, and cook until browned. Serve it in a bowl with rice or lettuce or use it as a taco filling.
Provided by Rachel Gaewski
Categories Dinner
Time 15m
Yield 2 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 1230 calories, Carbohydrate 219 grams, Fat 26 grams, Fiber 19 grams, Protein 36 grams, Sugar 12 grams
CHIPOTLE SOFRITAS (COPYCAT)
This Chipotle Sofritas recipe tastes just like the original! Shredded tofu braised in spices makes a great vegan option for burritos, tacos, and salads.
Provided by Meggan Hill
Categories Main Course
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 86 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHIPOTLE-INSPIRED VEGETARIAN BURRITO BOWL
This homemade take on Chipotle's sofritas is made from crumbled tofu simmered in a spicy poblano sauce. It's not just for vegetarians-even the meat lovers in your life will find this dish hard to resist. We serve the mixture in bowl form with brown rice, black beans, pico de gallo and lettuce, but it's also great as a taco or burrito filling.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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.
COPYCAT CHIPOTLE SOFRITAS SALAD
Chipotle went vegan and made a meat-free topping, and it was a huge hit! So popular, in fact this is the recipe that everyone wants to be able to make at home. Vegetarians rejoice!
Provided by EmKenBken
Categories Mexican
Time 1h10m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 440.7, Fat 25.5, SaturatedFat 7.2, Cholesterol 18.9, Sodium 2021.3, Carbohydrate 32.4, Fiber 8.4, Sugar 14.6, Protein 28.2
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