Copycat Chipotle Sofritas
A flavorful copycat of Chipotle's plant-based protein featuring meaty tofu crumbles simmered in a smoky, tangy sauce. This recipe uses broiled poblano peppers and chipotle in adobo for a deep, layered flavor profile.
Ingredients
- 1 package (approx 16 oz) super firm tofu (high-protein)
- 1 whole poblano pepper
- 0.5 large yellow or white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1.5 teaspoons ground cumin
- 1 teaspoon Mexican oregano (or regular)
- 1 teaspoon ancho chile powder (or regular)
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 medium roma tomatoes, chopped
- 2 peppers chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce from the can
- 1 tablespoon red wine vinegar
- 0.5 cup water
- 2 tablespoons neutral cooking oil (divided)
- 0.5 lime fresh lime juice
Instructions
- Broil the poblano pepper until the skin is blistered and blackened. This can be done under an oven broiler or over a gas burner flame. No need to peel or de-seed after charring.
- In a large pan, heat 1 tablespoon of oil over medium-high heat. Sauté the diced onion until it gains color, then add the garlic, tomato paste, cumin, oregano, chile powder, salt, and pepper. Stir in the chopped tomatoes and cook until they soften.
- Transfer the cooked tomato and onion mixture to a blender. Add the broiled poblano pepper (whole), chipotle peppers, adobo sauce, red wine vinegar, and water. Blend until relatively smooth and set aside.
- Slice the super firm tofu into 4 slabs and blot with a towel. Crumble the tofu into blueberry-sized pieces. Heat the remaining 1 tablespoon of oil in the pan and fry the tofu crumbles until mostly browned and chewy.
- Pour the blended sauce over the browned tofu crumbles. Simmer the mixture, stirring occasionally, until the sauce thickens and coats the tofu. Finish with a squeeze of fresh lime juice and cilantro if desired.