Chipotle Tofu Soup Recipes

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!

CHIPOTLE TOFU

Steps:

• Note use 1 to 2 peppers or to taste.
• Press and Drain the tofu. For an even firmer texture, freeze, thaw then press and drain.
• Preheat oven to 450°F On a lightly oiled baking sheet place the onions and tomatoes. Sprinkle with the garlic and salt [to taste] Drizzle with 2 tbsp oil and toss.
• Roast for 30 minutes. Stir every 10. Tomatoes should be tender and the onion brown around edges. [note you can also simmer them on stove top however it changes the taste a bit].
• Toast the cumin seeds in unoiled pan until fragrant [1 minute] Grind.
• Place the Rosted veggies in food processor with cumin, cloves and 1 tbsp oil and puree to smooth. Add the peppers one at a time. Puree between each. Now do the tofu.
• Reduce oven to 375°F Slice each tofu cake horizontally into 3rds. Stack and cut into slices on diagonals [make an X] You should get 12 pieces each cake.
• Whisk the Braggs, oil and water. Arrange tofu on baking sheet and toss with soy sauce mix. Bake until crisp around edges about 45 to 60 minutes. NOTE IF YOU DID NOT PRESS THIS WILL NOT HAPPEN. Turn tofu gently at 15 minute intervals.
• Transfer sauce to pan and warm on medium heat, stir constantly, when hot add tofu. Toss and add salt to taste. Cook for about 3 to 5 minutes.

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.

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.

TOFU AND NOODLE COCONUT-CURRY SOUP

Steps:

• Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
• Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

CHIPOTLE CARROT SOUP

Steps:

• In a Dutch oven heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in adobo sauce, salt, adobo seasoning, cumin and pepper. Add carrots and stock; bring to a boil. Reduce heat. Simmer, covered, until carrots are tender, about 20 minutes., Add roasted peppers; remove soup from heat. Cool slightly. Process in batches in blender or food processor until smooth. Return to pan; stir in lime juice. Heat through. Serve with Cotija cheese, cilantro and if desired, lime wedges.

TOFU WITH HOT CHIPOTLE BARBECUE SAUCE

Steps:

• Mix together all of the ingredients. Brush on seared or grilled tofu as soon as it comes off the heat, or onto uncooked slices.

THAI TOFU SOUP

Steps:

• Heat oil in a large pot over medium heat. Add onion, curry paste, ginger, and garlic. Stir continuously until onion begins to soften, about 2 minutes. Pour in vegetable broth and coconut milk. Add sugar. Bring to a boil. Stir in tofu, broccoli, cauliflower, and mushrooms.
• Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.