Name: Tofu Sofritas
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 null poblano pepper or green bell pepper (kept whole); 3 tbsp olive oil or avocado oil (divided); 1 null medium yellow or red onion (finely chopped); 4 null garlic cloves (chopped); 2 tbsp tomato paste; 1.5 tsp ground cumin; 1 tsp Mexican oregano ((or regular oregano)); 0.5 tsp ancho chile powder; 1.5 tsp kosher salt (divided); null null freshly cracked black pepper (A generous amount of); 1 block super firm tofu ((12 to 16-ounce) block (also sold as high-protein tofu)*); 2 null roma tomatoes (chopped); 1 null chipotle pepper in adobo (+ 0.5 tbsp adobo sauce**); 2 tsp red wine vinegar; 0.5 cup water ((120 ml)); null null lime juice (to finish); null null organic brown or cane sugar ((optional, to taste))

Instructions

Show units in method

1

Broil the pepper or green bell pepper (1 poblano). You have two options; the gas flame gets you a smokier flavor. No need to peel or remove the seeds when done. For the broiler: arrange an oven rack 6 inches underneath the broiler flame. Lightly oil the whole [poblano pepper or green bell pepper]. Add the [poblano pepper or green bell pepper] to a sheet pan and broil for 5 minutes, flip, and repeat. Allow to cool a bit, then remove the stem and seeds inside. For the gas flame: cut the stem off from the [poblano pepper or green bell pepper]. Turn a gas burner to high heat. Use metal tongs to arrange the [poblano pepper or green bell pepper] on top of the flame. Using tongs, turn the [poblano pepper or green bell pepper] occasionally, about every minute, until the skin on all sides is blackened and blistered, about 4 minutes total, but do not allow it to turn to white ash or catch fire.
2

Cook the aromatics. Heat olive oil or avocado oil (1.5 tbsp) in a medium nonstick frying pan over medium high heat. Once the [olive oil or avocado oil] is hot, add the yellow or red onion (1 medium) and season with a pinch of [kosher salt]. Cook for 5 to 6 minutes, or until just starting to get some color. Add cloves (4 garlic) and cook for 2 minutes, stirring frequently. Add tomato paste (2 tbsp), ground cumin (1.5 tsp), Mexican oregano (1 tsp), ancho chile powder (0.5 tsp), kosher salt (1 tsp), and [a generous amount of freshly cracked black pepper] and cook for 1 minute. Add the tomatoes (2 roma) and cook until they’ve softened, about 5 minutes. Clean out the pan.
3

While the onions are cooking, cut the of super firm tofu (1 block) into 4 slabs. Squeeze out as much water as you can. Crumble [tofu] into small pieces, about the size of a blueberry.
4

Transfer the onion-tomato mixture to a blender or food processor. Add the broiled [poblano pepper or green bell pepper], pepper in adobo + 0.5 tbsp adobo sauce (1 chipotle), red wine vinegar (2 tsp), and water (0.5 cup). Blend until relatively smooth. Taste the sauce, adding any sweetener as needed or more [red wine vinegar] or [kosher salt].
5

Heat the remaining olive oil or avocado oil (1.5 tbsp) in the frying pan over medium-high heat. Once hot, add the [tofu] and spread out in a single packed layer and season with kosher salt (0.5 tsp). Allow to cook 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 minutes, stirring only every 2 to 3 minutes, until most of the [tofu] is browned.
6

Pour in the sauce and simmer for 5 minutes, stirring occasionally. It’ll start to thicken, so turn the heat to medium or medium-low and cook for another 5 minutes, or until flavors have developed and [tofu] is saucy. If it gets too thick, add a few splashes of [water].
7

Taste, adjusting seasonings as needed. If it’s a bit tangy, add a pinch of [organic brown or cane sugar]. Finish with a squeeze of [lime juice].