Spicy Sofritas with Roasted Poblano and Crispy Tofu Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
