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Tofu Sofritas



Tofu Sofritas on a bed of cilantro-lime white rice with avocado, tomatoes, fresh cilantro and cheese

Tofu seasoned with deep, smoky spices combined with roasted poblano peppers and chilis in adobo with melty cheese and fresh toppings… Yum!

The sauce is the boss and gives the tofu an amazing flavor.


  • Servings: 4

  • Time: 20 prep, 30 cook


Ingredients


2 extra firm blocks of tofu

1 tablespoon of Coconut Oil


For the Tofu Sofritas sauce


2 poblano peppers

2 tomatoes

1 onion

1/4 cup of cilantro

2 teaspoons of blended chipotle peppers in adobo sauce

2 teaspoons of honey

1 tablespoon tomato paste

3 garlic cloves


For serving, if desired

Cilantro lime rice, cheddar, avocado, cilantro, tomatoes, lime etc.


Directions


Slice the tofu in half lengthwise; place on a wire rack to drain over a sheet pan.  Cover with paper towels and weigh down with a couple of heavy cans.  Let the tofu drain for at least an hour; slice into cubes

Roast 2 poblano peppers either over the flame on your stovetop or in the oven 8 – 10 minutes to char the skin , flipping occasionally; cool and peel

Add Adobo Seasoning to a large mixing bowl with the tofu cubes

Heat a large pan and melt 1 tablespoon of coconut oil; add in the tofu.  Saute for about 15 minutes on medium heat to brown the tofu; remove to bowl and set aside

Add the roasted poblano along with 2 tomatoes, 1 onion, 1/4 cup of cilantro, 2 teaspoons of blended chilis in adobo, 2 teaspoons of honey, 1 tablespoon tomato paste and 3 garlic cloves to a food processor and puree; pour into hot pan.  Heat for about 5 minutes, until the sauce begins to lightly bubble.  Add the tofu back in and sauté for another 10 – 12 minutes


Cook white rice according to package instructions, season with black pepper & kosher salt and add in 1/2 fresh lime juice and some chopped fresh cilantro.

Serve with cilantro lime rice and desired toppings.






For step by step instructions with pics, check out the post by our sister company, Simply Sundays.

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