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Chipotle Copycat Sofritas

Crumbled tofu simmers in a smoky poblano, tomato, and chipotle sauce. It is a satisfying plant-based option for burritos, tacos, and bowls.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Method

Ingredients
  

  • 2 packages extra-firm tofu 14 ounces each
  • 1 poblano pepper
  • 1 tbsp olive oil
  • 2 chipotle peppers in adobo sauce
  • 2 adobo sauce
  • ½ cup crushed tomatoes
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 1 tbsp apple cider vinegar
  • ¾ cup vegetable broth
  • ¾ tsp salt

Method
 

  1. Press the tofu for at least 15 minutes, then crumble it into small, uneven pieces with your hands or a fork.
  2. Roast the poblano under the broiler until charred, cover it for 10 minutes, and remove the skin, stem, and seeds.
  3. Blend the poblano, chipotle peppers, adobo sauce, tomatoes, garlic, cumin, oregano, paprika, vinegar, broth, and salt.
  4. Heat the olive oil in a wide skillet and cook the crumbled tofu for 6 to 8 minutes, stirring occasionally.
  5. Pour the blended sauce over the tofu, reduce the heat, and simmer for 10 to 12 minutes.
  6. Stir until the tofu has absorbed most of the sauce, adjust the seasoning, and serve while warm.