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.
Time: 20 prep, 30 cook
2 extra firm blocks of tofu
2 Tablespoons of The Spice Apothecary's Adobo Seasoning
1 tablespoon of Coconut Oil
For the Tofu Sofritas sauce
2 poblano peppers
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.
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.