Copycat Chipotle Sofritas
This Sofritas meat is made with slightly crispy, crumbled tofu tossed in a boldly seasoned sauce. It is tangy, smoky, and perfect for burritos, tacos, and more.
Servings: 4
Ingredients
- 16 ounce block extra-firm tofu
- ½ tablespoon neutral oil like avocado or canola
For the sauce:
- 1 poblano pepper
- 1 canned chipotle pepper
- 2 tablespoons adobo sauce from canned chipotle pepper
- ½ cup salsa
- 2 teaspoons pure maple syrup or honey
- 1 teaspoon minced garlic optional
- ½ teaspoon kosher salt
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ cup water + more if needed
- 1 small lime
Instructions
- Wrap the block of tofu in 1-2 paper towels. Place the wrapped tofu on a small rimmed sheet pan, and place a heavy skillet on top of the wrapped tofu. Let the tofu press for at least 30 minutes. Alternatively, you can press the tofu the night before and let it sit in the refrigerator until you're ready to make the sofritas.
- While the tofu is pressing, place a poblano pepper on a sheet pan and place under a broiler. Broil, rotating the pepper every 2-3 minutes, until the skin has blackened and began to bubble up. Alternatively, char the pepper over a flame on a gas stovetop, using metal tongs, rotating as needed. Place the charred pepper immediately into a plastic zip-top bag and seal. Let sit for 5-10 minutes. Then, take the pepper out of the bag peel off the skin with your fingers (it should slide right off). Cut the pepper open, discard the seeds, and roughly chop.
- In a blender or food processor fitted with an s-blade, add the chopped pepper, 1 canned chipotle pepper, 2 tablespoons adobo sauce, ½ cup salsa2 teaspoons pure maple syrup, 1 teaspoon minced garlic, ½ teaspoon kosher salt, ½ teaspoon cumin, 1 teaspoon smoked paprika, and ¼ cup water and blend until smooth.
- Heat the oil a cast-iron skillet or heavy-bottomed skillet over medium-high heat. While the oil is heating, crumble or tear the tofu into small pieces, about ½ inch each. Add the tofu to the skillet and cook, stirring occasionally, until slightly crispy and golden brown. ~3-5 minutes.
- Add in the prepared sauce and bring to a low boil. Reduce heat to medium-low and simmer for 10 minutes. If you notice the sauce evaporating too quickly, add additional water, 1-2 tablespoons at a time, as needed.
- Remove the pan from the heat and add the juice of a fresh lime to the mixture. Give it a taste to adjust seasonings if needed. Serve in burrito bowls, burritos, tacos, or as desired.
Video
Notes
Chipotle Peppers: Freeze in ice cube trays to use as needed in further recipes.
Note on Spice Level: Use fewer chipotle peppers or swap for smoked paprika for regular for milder heat.
Storage: Leftover Sofritas meat can be kept in the fridge for up to 5 days and can also be frozen for up to 1 month. Defrost the Sofritas in the refrigerator and reheat in a nonstick skillet over high heat until just heated through and crispy.
Nutrition
Calories: 166kcal | Carbohydrates: 12g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Sodium: 2118mg | Potassium: 173mg | Fiber: 3g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 25mg | Calcium: 166mg | Iron: 2mg
