Spicy Sofritas with Roasted Poblano and Crispy Tofu Recipe

Introduction

Sofritas is a flavorful, smoky tofu dish inspired by Mexican cuisine, perfect for those seeking a spicy, plant-based protein option. This recipe combines broiled poblano pepper, aromatic spices, and a rich tomato sauce for a deliciously satisfying meal.

Ingredients

• 1 poblano pepper or green bell pepper (kept whole)
• 3 tablespoons olive oil or avocado oil (divided)
• 1 medium yellow or red onion (finely chopped)
• 4 garlic cloves (chopped)
• 2 tablespoons tomato paste
• 1 ½ teaspoons ground cumin
• 1 teaspoon Mexican oregano (or regular oregano)
• ½ teaspoon ancho chile powder
• 1 ½ teaspoons kosher salt (divided)
• A generous amount of freshly cracked black pepper
• 1 (12 to 16-ounce) block of super firm tofu (also sold as high-protein tofu)
• 2 roma tomatoes (chopped)
• 1 chipotle pepper in adobo + ½ tablespoon adobo sauce
• 2 teaspoons red wine vinegar
• ½ cup (120 mL) water
• Lime juice (to finish)

Instructions

1. Step 1: Broil the poblano or green bell pepper. You can use a broiler or a gas flame. For the broiler, arrange a rack 6 inches below the flame, lightly oil the pepper, and broil for 5 minutes before flipping and broiling another 5 minutes. Let it cool slightly, then remove the stem and seeds. For the gas flame, cut off the stem, hold the pepper with tongs over the flame, turning every minute until all sides are blackened and blistered, about 4 minutes total. Avoid letting it burn to ash.
2. Step 2: Heat 1 ½ tablespoons oil in a medium nonstick pan over medium-high heat. Add chopped onions and a pinch of salt; cook 5 to 6 minutes until they start to color. Add garlic and cook 2 minutes, stirring frequently. Stir in tomato paste, cumin, oregano, chile powder, 1 teaspoon salt, and pepper; cook for 1 minute. Add chopped tomatoes and cook about 5 minutes until softened. Clean out the pan and set the mixture aside.
3. Step 3: While onions cook, cut tofu into 4 slabs and squeeze out excess water. Crumble tofu into small pieces roughly the size of blueberries.
4. Step 4: Transfer the onion-tomato mixture to a blender or food processor. Add the broiled pepper, chipotle pepper in adobo, red wine vinegar, and water. Blend until relatively smooth. Taste and adjust with sweetener, vinegar, or salt as needed.
5. Step 5: Heat remaining 1 ½ tablespoons oil in the frying pan over medium-high heat. Add the crumbled tofu, spreading in a single packed layer, and season with ½ teaspoon kosher salt. Cook undisturbed for 2 to 3 minutes, flip, and continue cooking for a total of 12 minutes, stirring only every 2 to 3 minutes until tofu is mostly browned.
6. Step 6: Pour the blended sauce into the pan with tofu and simmer for 5 minutes, stirring occasionally. As it thickens, reduce heat to medium or medium-low and cook another 5 minutes until flavors meld and tofu is saucy. Add small splashes of water if the sauce becomes too thick.
7. Step 7: Taste and adjust seasoning as needed. If tangy, add a pinch of organic brown or cane sugar. Finish with a squeeze of fresh lime juice before serving.

Tips & Variations

• For a smokier flavor, grilling the poblano pepper over an open flame works best.
• If you prefer less heat, reduce the chipotle pepper or omit the adobo sauce.
• Serve sofritas with rice, tortillas, or in a burrito bowl for a complete meal.
• Press the tofu thoroughly to remove extra moisture for better texture.

Storage

Store leftover sofritas in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers instead of poblano?

Yes, green bell peppers can be used as a milder substitute, though the smoky flavor from poblano is distinctive.

Is firm tofu necessary for this recipe?

Super firm or high-protein tofu works best as it holds its shape and crisps nicely, preventing the dish from becoming mushy.

Spicy Sofritas with Roasted Poblano and Crispy Tofu Recipe

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★★★★★

4.6 from 118 reviews

Sofritas is a flavorful vegan Mexican-inspired dish featuring crumbled tofu simmered in a smoky, spicy sauce made from roasted poblano peppers, tomatoes, and chipotle peppers in adobo. This recipe offers a delicious protein-packed alternative perfect for tacos, burritos, or bowls.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 poblano pepper or green bell pepper, kept whole
• 1 medium yellow or red onion, finely chopped
• 4 garlic cloves, chopped
• 2 roma tomatoes, chopped

Spices and Seasonings

• 2 tablespoons tomato paste
• 1 ½ teaspoons ground cumin
• 1 teaspoon Mexican oregano (or regular oregano)
• ½ teaspoon ancho chile powder
• 1 ½ teaspoons kosher salt, divided
• A generous amount of freshly cracked black pepper
• 1 chipotle pepper in adobo + ½ tablespoon adobo sauce
• 2 teaspoons red wine vinegar
• Lime juice, to finish

Other Ingredients

• 3 tablespoons olive oil or avocado oil, divided
• 1 (12 to 16-ounce) block of super firm tofu (high-protein tofu)
• ½ cup (120 mL) water

Instructions

1. Broil or roast the poblano pepper: Choose your method—using a broiler or an open gas flame, roast the pepper until its skin is charred and blistered. If using the broiler, lightly oil the pepper and broil about 5 minutes per side. If using a gas burner, roast on all sides using tongs until blackened but not burnt. Allow to cool, then remove the stem and seeds.
2. Cook the aromatics: Heat 1 ½ tablespoons of oil in a medium nonstick pan over medium-high heat. Add the chopped onion with a pinch of salt and cook 5-6 minutes until beginning to brown. Add garlic and cook 2 minutes, stirring frequently. Stir in tomato paste, cumin, oregano, chile powder, 1 teaspoon salt, and black pepper; cook 1 minute. Add chopped tomatoes and cook 5 minutes until softened. Remove and clean the pan.
3. Prepare the tofu: While onions cook, cut the tofu into 4 slabs and squeeze out excess water. Crumble the tofu into small pieces about the size of blueberries.
4. Make the sauce: Transfer the onion-tomato mixture to a blender or food processor. Add the roasted poblano, chipotle pepper with adobo sauce, red wine vinegar, and water. Blend until mostly smooth. Taste and adjust seasoning with sweetener, vinegar, or salt as needed.
5. Cook the tofu: Heat the remaining 1 ½ tablespoons of oil in the cleaned frying pan over medium-high heat. Add the crumbled tofu in a single layer, season with ½ teaspoon kosher salt. Let cook undisturbed for 2-3 minutes. Flip and continue cooking, stirring every 2-3 minutes, until tofu is mostly browned, about 12 minutes total.
6. Simmer with sauce: Pour the sauce over the browned tofu, stir, and let simmer for 5 minutes, stirring occasionally. Reduce the heat to medium or medium-low and cook another 5 minutes until the tofu absorbs the sauce and it thickens. Add water if it becomes too thick.
7. Adjust and finish: Taste and adjust seasoning. If sauce is tangy, add a pinch of organic brown or cane sugar. Finish with a squeeze of fresh lime juice.

Notes

• Roasting the poblano pepper over a gas flame imparts a smokier flavor compared to the broiler.
• Removing moisture from tofu before cooking helps achieve a better browned texture.
• You can substitute green bell pepper if poblano is unavailable but flavor will be less smoky.
• This sofritas recipe is ideal for vegan or vegetarian meals.
• Adjust the chipotle pepper quantity for preferred heat level.
• Serve warm with tortillas, rice, or in bowls with your favorite toppings.

Keywords: Sofritas, tofu sofritas, vegan Mexican recipe, smoky tofu, chipotle tofu, poblano pepper recipe, vegetarian main dish