Spicy Tofu Sofritas
Tofu sofritas starts with crumbled firm tofu cooked down in a sauce built from chipotle peppers, tomatoes, cumin, and lime — a technique rooted in Mexican sofrito-style cooking. The result is a smoky, spicy, protein-rich filling that works in tacos, burritos, or rice bowls. The recipe takes about 30 minutes and keeps well for meal prep throughout the week.
Equipment
- Large skillet or sauté pan
- Food processor or blender
- Tofu press or heavy object
Ingredients
- 1 block (14 oz) extra-firm tofu pressed for 15 minutes to remove excess liquid
- 1 tablespoon avocado oil or other neutral cooking oil
- 1 medium yellow onion roughly chopped
- 4 cloves garlic peeled and roughly chopped
- 1 medium Roma tomato chopped
- 2 pieces chipotle peppers in adobo adjust to taste for spiciness
- 2 tablespoons adobo sauce from the chipotle can
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt to taste
- 1 tablespoon lime juice freshly squeezed
- ¼ cup water
Instructions
- Heat oven to 375°F (190°C). Place the pressed tofu on a parchment-lined tray and bake for 20 minutes, flipping halfway through. This step firms the tofu and removes extra moisture, enhancing its texture.
- In a food processor or blender, combine the onion, garlic, Roma tomato, chipotle peppers, adobo sauce, cumin, smoked paprika, salt, lime juice, and water. Blend until a smooth sauce forms. Set aside.
- Once the tofu is baked, crumble it into small, uneven chunks with your hands for a meat-like texture. You’re aiming for variety in size — think chunky, rustic crumbles, not uniform cubes.
- In a large skillet over medium heat, add the avocado oil and heat until shimmering. Add the tofu crumbles and sauté for 5–7 minutes until golden and crispy on edges.
- Pour the prepared chipotle sauce over the tofu and stir well. Lower heat to medium-low and simmer for 7–10 minutes, stirring occasionally until most of the liquid is absorbed and the mixture is thickened.
- Finish by adjusting salt or lime juice to taste. Serve hot as desired.
Notes
- For deeper smokiness, try pan-charred tomatoes before blending.
- If chipotle is too spicy, balance with 1 teaspoon of maple syrup or additional tomato.
- Use a tofu press to ensure maximum flavor absorption. If unavailable, place tofu between kitchen towels and weigh down with a heavy skillet for 15 minutes.
Nutrition
Calories: 78kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1839mgPotassium: 125mgFiber: 1gSugar: 2gVitamin A: 281IUVitamin C: 7mgCalcium: 31mgIron: 1mg
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