Description
We’ve spent years perfecting our tofu sofritas, even before Chipotle’s existed. This 28-year-old recipe comes straight from our vegetarian restaurant, and we might be biased, but we think it’s even better! Video.
Ingredients
- 1–2 tablespoons olive oil
- 16 ounces tofu- use high-protein tofu, super firm tofu, or extra firm tofu, for the best texture. Organic whenever possible.
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic powder, or use onion powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon dried oregano
- 1/4–1/2 cup water
- 2 tablespoons tomato paste (or sub 1/4–1/2 cup enchilada sauce and skip the water)
- splash soy sauce or gluten-free liquid aminos
- optional- hot sauce, a pinch of cayenne or ground chipotle. If you have canned chipotle, a few teaspoons of the adobo sauce give depth and smoky heat.
Instructions
- Pat dry the tofu lightly with paper towels.
- Heat the oil in a large nonstick pan or cast iron skillet over medium heat.
- Break the tofu apart into the pan with your fingers, then break it into small pea-sized crumbles with a spatula. Place in the hot skillet and season with the salt and pepper. Sear the tofu, letting it get some crispy bits, about 5 minutes.
- Sprinkle in all the spices—smoked paprika, chili powder, garlic powder, cumin, coriander, and oregano—mixing to coat well. If it seems dry, add a little more olive oil. Saute 2-3 more minutes.
- Add the water and tomato paste, stirring well to combine.
- Taste, and add a tiny little sprinkling of soy sauce, for added depth of flavor. Adjust salt and heat adding ground chipotle powder if you like.
- Serve warm in tacos or bowls, or add to burritos, salads, and nachos, etc.
Notes
Sofritas will keep up to 4 days in an airtight container up to 4 days in the refrigerator. Reheat gently on the stovetop, or microwave. Sofritas can be frozen for up to 3 months and thaw overnight in the fridge before reheating.
When serving inside tacos- you’ll want this slightly salty.
For even faster preparation, feel free to use taco seasoning instead of the spices above, adjusting salt as necessary.
To elevate– saute diced onion and garlic before adding tofu. Feel free to add diced fresh bell pepper or fresh chilies!
For a saucy version: Add a little enchilada sauce to the finished sofritas.
Nutrition
- Serving Size: 4 ounces
- Calories: 164
- Sugar: 1.7 g
- Sodium: 488.2 mg
- Fat: 12 g
- Saturated Fat: 1.7 g
- Carbohydrates: 5.1 g
- Fiber: 2.1 g
- Protein: 10.8 g
- Cholesterol: 0 mg