Sofritas

4.67 from 6 votes

Sofritas is a healthy copycat version of Chipolte's Sofritas but without the fat, additives, and sugar. Crumbled tofu is baked and then cooked a second time in a roasted Mexican sauce perfect for a bowl, tacos, burritos, and quesadillas. Make your favorite Mexican fast food at home, healthy!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Entrees

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 73kcal

Author: Kathy Carmichael

Ingredients

14 ounces Sprouted or Extra-Firm tofu crumbled
4 Campari tomatoes cut in half or comparable tomato based on size and juiciness
½ red onion cut into similar sized pieces
4 garlic cloves
2 limes cut in half
1 poblano pepper stem, and seeds removed; cut in half
1 adobo chili pepper chipotle + 1 Tablespoon adobo sauce
2 teaspoons cumin
1 teaspoon salt

Instructions

Preparing the Tofu

Preheat oven to 400 degrees.
Remove the extra firm tofu from the package and press dry with paper towels. The more firm the tofu, the less drying or pressing necessary. I used sprouted tofu, which is the firmest tofu available.
Cut the tofu into 1-inch cubes and place in a food processor fitted with a large blade.
Pulse until crumbled.
Pour the crumbled tofu on a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 30 minutes.
Remove from the oven and cool completely before using a spatula to transfer the tofu to a large skillet.
In the meantime, make the sofritas sauce.

Sofritas Sauce

Preheat the oven to 400 degrees
Cut the tomatoes and limes in half.
Remove the skins from the garlic cloves.
Cut the red onions into large chunks.
Remove the stem and seeds from the poblano pepper and cut in half.
Place the tomatoes, red onion, garlic cloves, limes, and poblano pepper on a baking sheet lined with a silicone baking mat or parchment paper.
Roast for 30 minutes.
Remove and allow to cool before pulsing in the food processor.
Squeeze the limes into the food processor and discard rinds.
Add the adobo chili pepper (chipotle) + the adobo sauce, cumin, and salt
Pulse until a thick sauce is formed. It should be chunky, not thin.

Making Sofritas

In a non-stick skillet, add the baked crumbled tofu.
Add the sofritas sauce.
Cook on medium-low and stir, combining the tofu and sauce until the sauce is absorbed into the tofu.
If the mixture begins to stick, add a small amount of water or vegetable broth.
When the sauce and all fluid dissipates, remove from heat.
Use in your favorite taco, burrito, chipotle bowl, taco salad, lettuce wrap, or any a variety of other favorite Mexican dishes.

Notes

Whether going the sweet or savory route, roasting limes draws out their sugars to lightly caramelize them and concentrate their juices.
The result is citrus that is deeper flavored and even more itself. So, skip the sugar and roast the limes.
Not only does roasting limes bring out incredible flavors, but it also makes it easier to squeeze and maximize the use of the limes.
Use extra firm tofu or sprouted tofu, which does not need to be pressed.
Make sure to use gloves when working with peppers of any kind.
Remove the seeds and the veins of the peppers and discard before roasting.

Nutrition