Wrap the block of tofu in paper towels. Place a heavy skillet on top of the wrapped tofu. Let the tofu press for at least 20 minutes. Alternatively, you can do this the night before preparing sofritas and leave the tofu pressing in the refrigerator.
Once the tofu is pressed crumble or tear each slice into small pieces, about ½ inch each.
Prepare Sauce
While the tofu is pressing, char the poblano pepper. On a gas stove or grill, turn the heat to high. Place the poblano pepper directly over the flame. Allow the skin to blacken and bubble up, flipping to char each side. Alternatively, you can char the pepper under your oven broiler, turning it every few minutes. Place the charred pepper in a plastic bag and seal. In about 5-10 minutes, take the pepper out of the bag and the skin will peel right off. Discard the skin and roughly chop the pepper.
Place the pepper, salsa, chipotle peppers, adobo sauce, cumin, salt, paprika, garlic, maple syrup, and ¼ cup of water into a food processor or blender and blend until smooth.
Prepare Sofritas Meat
Heat a cast-iron skillet or heavy-bottomed skillet over medium-high heat. Add in the oil and let heat until shimmering. Add the tofu to the skillet and saute until browned, stirring often.
Add in the sauce and bring to a low boil. Reduce heat to medium-low and simmer for 10 minutes, adding up to an additional ¼ cup of water if needed. Finish with the juice of the lime and taste to adjust seasonings as needed.
Serve in burrito bowls, burritos, tacos, or as desired.
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Notes
Oil: I recommend a neutral oil, such as canola or avocado oil for this recipe. The tofu will absorb some of the flavors of the oil, this is why I don’t recommend olive oil, which has a distinct flavor.Poblano Pepper: You can save time by skipping the step of adding the poblano pepper. The pepper adds a great smoky, authentic flavor, but can be omitted if desired.Chipotle Peppers: Freeze extra chipotle peppers and adobo sauce to use in future recipes.Sweetener: If you are not vegan, feel free to use honey in place of the maple syrup. 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.