Tofu Sofritas
Recipe for restaurant style Tofu Sofritas that can be easily made at home. This can be used as a filling for any Mexican dish. Use it in tacos, burritos or in burrito bowls. I was snacking on it just as is -- it's spicy and very delicious.
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Ingredients
- 1 14 oz firm Tofu . blockExtra
- 1 Onion Small , chopped
- 1 pepper Small Green , chopped
- 2 cloves Garlic , finely minced
- 1 tsp Chipotle chili , chopped
- 1 Poblano Chili Medium , diced
- 2 Tomatoes Medium , chopped
- 1 tsp Oregano Ground
- 1 tsp Taco Seasoning
- 2 tsps Lime juice
- To taste Salt
- 2 tbsps Cilantro , finely chopped
- 1 Jalapeno Small , finely chopped
Instructions
- Drain the tofu and press it between paper towels with weight placed on top and set aside for 10~15 minute.
- Dry roast poblano in a pan or directly over the flame or under the broiler until the skin is blistered and wrinkled. Place the poblano in a bowl and cover it for 10 minutes. Once cool enough to handle, remove the skin, chop and set aside.
- In a large nonstick pan, heat 2tsp oil and add the diced tofu and cook till it is browned on all sides. Remove into a bowl and crumble it up.
- In the same pan you cooked tofu, heat 2tsp more oil. Add the garlic, jalapeno, green pepper and onion. Cook till the onion turns translucent and the pepper is tender.
- Next add the roasted poblano, chipotle chili and the tomatoes. Cook till the tomatoes are mushy and slightly dried out.
- Season with salt, taco seasoning and ground oregano. Add the crumbled tofu and cook, stirring occasionally, until the flavors mingle.
- Sprinkle with chopped cilantro and squeeze lime juice.
Notes
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