These sofritas are the bomb dot com and almost exactly like Chipotle’s. Make them with a side of Guacamole, shredded lettuce, and Yojanni’s Dominican Rice. We’ll be making these allllll the time now that we found this gem from chefdehome.
Time: 20-25 min
- For the sauce
- 2 chipotles in adobo sauce + 3 Tbsp adobo sauce liquid
- 2 Tbsp olive oil
- 1.5 cups water
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 3 Tbsp lemon juice
- 1 Tbsp sugar
- 1 Poblano Pepper (optional; roasted, seeded, skin-off)
- 2 Tbsp tomato paste
- 2 garlic cloves, minced
- For the tofu
- 16 oz extra firm tofu
- 2 Tbsp canola oil
- If you using a poblano pepper, roast it over an open flame now for 5 minutes (I didn’t use because Sean doesn’t like spicy stuff)
- Wrap the tofu with a paper towel and place a heavy skillet on top of it. This will soak up any moisture.
- Add chipotle peppers, adobo sauce, poblano pepper (if using), garlic, cumin, oregano, and tomato paste in a blender/food processor.
- Add olive oil, salt, lemon juice, sugar, and 1/4 cup of water to the blender/processor. Blend again and set aside.
- Heat 1 Tbsp canola oil in a skillet over medium heat.
- Cut the tofu into two 1/2 inch “bricks” and fry in the canola oil for about 3-4 minutes, flip, and fry for another 3-4 minutes. Repeat with any remaining tofu.
- Drain tofu on a paper towel to soak up any excess oil.
- In the pan, add 1/2 of sofritas sauce. Saute by stirring frequently, about 2-3 minutes. This ensures the raw garlic taste is gone and the flavor will develop while you cook the sauce.
- Add the fried tofu to the sauce, breaking into small pieces. Stir until coated in the sauce, cook for about 1 minute.
- Add remaining water. Mix well and bring to a rolling boil, reduce heat and let simmer for 7-8 minutes.
- Take off of heat and serve with rice.