Copycat Chipotle Sofritas
This copycat Chipotle Sofritas recipe captures the essence of the original version with a sweet and smoky coating on crumbled tofu. Use this easy recipe as a burrito or taco filling or as a spicy salad addition.
Ingredients
- 1 (14 ounce) package extra-firm tofu, drained
- 2 tablespoons tomato paste
- 1 ½ tablespoons adobo sauce (from 1 7-ounce can chipotle peppers in adobo) (see Tip)
- 3 medium cloves garlic, grated
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano, preferably Mexican
- ½ teaspoon chili powder
- 3 tablespoons extra-virgin olive oil
- ½ cup finely chopped yellow onion
- ½ cup water
- 2 tablespoons lime juice
- ¼ teaspoon plus 1/8 teaspoon salt
Instructions
- Wrap tofu in several layers of paper towels. Gently squeeze over the sink to remove as much excess water as possible. Break the tofu into 1- to 2-inch pieces.
- Stir tomato paste, adobo sauce, garlic, cumin, oregano and chili powder together in a small bowl; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until deeply browned on 2 to 3 sides, about 12 minutes. Add onion; cook, stirring often, until the onion softens slightly, about 3 minutes. Add the tomato paste mixture and stir to coat. Add water and bring to a simmer over medium-high heat. Reduce heat to low. Simmer, stirring often and breaking up the tofu with a spoon into bite-size pieces, until the tofu absorbs most of the sauce, about 4 minutes. Remove from heat and stir in lime juice and salt.
- <b>TIP</b>: Chipotles in adobo are dried and smoked jalapeños, canned in a tangy tomato-based sauce which can be used to add heat and smoky flavor. Once opened, transfer to an airtight container; they'll last for several weeks in the fridge, or up to 3 months in the freezer. Find them with other Latin ingredients at your grocery store.