Ingredients
For Base:
- 1 package extra firm tofu, drained and pressed (12 ounces) do not use medium or soft/silken tofus for this recipe
- 1 to 2 tablespoons olive or grapeseed oil canola or avocado oil work as well
- 1/2 medium yellow onion chopped, about 1/2 cup
- 4 cloves garlic minced
- 2 tablespoons tamari, or liquid aminos or soy sauce
For Spice Mix:
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika or sweet paprika
- 1 teaspoon chili powder
For Chipotle Adobo Sauce:
- 1 green bell pepper
- 3-4 small chipotle peppers canned in adobo sauce
- 2-3 tablespoons chipotle adobo sauce
- 3 tablespoons tomato paste
- 1/2 teaspoon sugar
- 1 tablespoon apple cider vinegar or rice wine vinegar
- 1/4 to 1/2 cup water, low-sodium vegetable broth, or 1/4 to 1/2 cup warm water with 1/2 bouillon cube
- Salt to taste
Instructions
- Drain the tofu and press between a tofu press for 20-30 minutes. Or, wrap in paper towels or a clean dish towel and weigh down with a heavy object, such as a filled kettle or heavy pan, to remove excess liquid.
- Cut tofu into large cubes and add to a food processor. Pulse to break apart the tofu until crumbled.
- Heat the olive oil in a large skillet on medium-high heat. Add the onion and garlic and cook for 2-3 minutes, then add the tofu, tamari, and spice mix. Cook for another 2-3 minutes.
- To make the chipotle sauce, add green bell pepper, chipotle peppers, adobo sauce, tomato paste, sugar, vinegar, 1/4 cup water or vegetable broth, and salt together in a high-speed blender, stand mixer, or food processor.
- If the adobo sauce is too thick, add and blend another 1/4 cup water to thin it out.
- Pour sauce into the pan with the tofu.
- Mix tofu and sauce, 3-4 minutes. Reduce heat to a simmer for 10 minutes. This allows the sofritas to braise for maximum flavor!
- Remove from heat and serve immediately.
