Copycat Chipotle Sofritas

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.