My husband and I often joke that even subpar Mexican cuisine manages to taste pretty good. Our love for it runs so deep that we indulge at least three or four times a week. While I’m a devoted vegetarian, Ric, my husband, doesn’t share my herbivore tendencies. Nevertheless, I’ve amassed a cache of meatless recipes he thoroughly enjoys.
Sofritas is a delicious high-protein, gluten-free, and vegan option that can win over the staunchest of meat aficionados. It’s a tantalizing medley of onions, peppers, aromatic chilies, cumin, and sweet and smoky paprika.
The spiciness factor is entirely in your hands — start with just one chipotle chili for a milder experience, or if you’re a heat enthusiast, go bold with two or more. As the size of chilies in adobo sauce can vary, it’s wise to tread cautiously at first, then ramp up the heat as your taste buds dare. The tofu acts as a flavor sponge, absorbing the fiery essence and saltiness. So, a final seasoning with additional chili powder or adobo sauce and salt and pepper is a must after it has marinated for a few hours. I like to prepare this concoction a day ahead, allowing the flavors to meld perfectly.
For me, there’s nothing quite like mouthwatering tacos made with corn tortillas, Sofritas, crispy cabbage, and zesty pickled onions. Still, it’s equally delightful when wrapped in a burrito or served in a bowl with Spanish rice, crunchy iceberg lettuce, juicy tomatoes, velvety jack cheese, and creamy avocados. Any way you serve it, it’s yummy.
- 1 green bell pepper, stem removed and seeded and roughly cut
- 1 red bell pepper, stem removed and seeded and roughly cut
- 1 ripe large tomato or a handful of cherry tomatoes, large dice
- 1 stalk of celery, roughly sliced
- 1 red onion, cut in quarters
- 3 cloves garlic, sliced
- 1-2 canned chipotle chilies in adobo sauce, plus 1-2 tablespoons of the adobo sauce (more if you like it very spicy)
- 1 tablespoon red wine vinegar
- 2 teaspoons ancho chili powder
- 2 teaspoons ground cumin
- 1½ teaspoons sweet smoked paprika
- 1 teaspoon dried oregano or 1-2 tablespoons fresh oregano
- 1 teaspoon salt, plus more for seasoning to taste
- ½ teaspoon black pepper
- ½ cup water
- 2 tablespoons olive or avocado oil
- 14 ounce block extra firm tofu
- Remove the tofu from its packaging and place on paper towel or a press to drain excess moisture.
- Put all of the ingredients, except for the oil, water and tofu into a food processor.
- Pulse to chop the ingredients until they reach the size of a small dice.
- Remove the veggies from the processor and place the into a bowl and set aside.
- Cut the tofu into 8 slices.
- Pour the oil into a non-stick pan and heat until hot but not smoking.
- Carefully slide the tofu slices into the pan and saute them until they reach a pale golden color, turing tham once or twice.
- Remove tofu from pan and place on a paper towel lined plate and allow to cool enough to handle.
- Once the tofu is cool, roughly chop it with a knife. You can also use a food processor to do this, but don't overdo it or it will become a paste.
- Mix the chopped tofu and the wet mixture together and taste to check if you'd like to adjust the seasonings. Add more adobo sauce, chili powder or salt at this time.
- Cover bowl and marinate in the refrigerator for at least four hours or overnight.
- After the mixture has marinated, add the ½ cup water and saute it in a large pan over medium heat for 20 minutes or so.
- Taste again and season if necessary.
Enjoy!
I am so excited to have this recipe! I enjoy sofritas at a local restaurant and I’ve never taken the time to research a recipe, but I am eager to use yours. Mouth watering! It’s always so nice to see you’ve posted, Eva Marie.
Hi Debra! It’s so easy to make it after you’ve made it once. We use it make taco salads, tostadas, omelettes with cheese and sofritas. I hope you like it!