Tofu Sofritas (Vegan)

Tofu Sofritos

Original Chipotle Tofu Sofritas is braised (seared on high heat in fat, then simmered in a liquid) in a combination of spicy peppers and spices. While I would have loved to replicate the exact recipe, I didn’t want to buy 1-use ingredients like poblano, adobo, etc. This version here is quite close in taste, but easier and not as saucy as the original. You can use store bought taco seasoning or make your own blend with ingredients at home.

Tofu Sofritas

  • 1 (16 oz) extra firm tofu (if not available, use firm)
  • 3-4 Tbsp oil
  • 1 medium onion (chopped fine)
  • 3 garlic cloves (minced)
  • 2 Tbsp taco seasoning
  • 1 tsp red chilli powder
  • 1 tsp dry oregano
  • 1-1/2 tsp cumin powder
  • 1/3 cup salsa (or 2 Tbsp tomato paste & 2 Tbsp water/stock/beer mixed together)
  • salt to taste

1) Drain tofu from package and press to remove as much moisture as possible.

2) Move to a bowl and crumble the tofu with your hands or a fork.

3) Mix in the taco seasoning, red chilli powder, cumin and oregano.

4) Heat a wide & thick-bottom pan, and add oil.

5) Add the minced garlic and saute till golden. Do not burn it.

6) Add the chopped onions and saute on medium-high till it starts to brown lightly.

7) Now add the seasoned tofu and stir fry on medium-high for 3-4 minutes, stirring often. Add another teaspoon or two of oil if the tofu mix sticks to the bottom of the pan.

8) Add in the salsa or tomato paste mixture and mix well. Continue stir frying till well incorporated and the mixture is almost dry. Adjust salt to taste. Top with chopped cilantro if you like.

This can be served on a salad, in a burrito, as a lettuce wrap, or with rice or quinoa.

For serving suggestions, and to see other related recipes, see my post on Homemade Chioptle-Style Buffet & Tortilla Salad (Lots of vegetarian options)

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Quinoa “Fried Rice”

 

 

 

Quinoa "Fried Rice"

 

 

This dish is so easy to make, and is can be customized with any vegetable and protein of your choice. We’ve had leftovers for brunch and even packed in a lunch box – it holds well for a few hours.

Quinoa “Fried Rice”

(Serves 5-6)

  • 1 1/2 cups dry quinoa
  • 2 Tbsp oil
  • 1/2 block firm tofu – well drained and crumbled; [OR] 1 egg
  • pinch turmeric (optional)
  • 1 small onion (diced fine)
  • 1 red pepper (seeded and diced small)
  • 1 (15oz) can peas & carrot – about 1 1/2 cups
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 1/2 Tbsp chilli flakes
  • 1 Tbsp soy sauce
  • 1 Tbsp fish sauce (optional)

1) Cook quinoa according to package instructions and cool. Take care not to make the quinoa mushy.

2) In a large wok, heat 1 Tbsp oil on medium heat.

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3) Add tofu and turmeric and stir fry few minutes, stirring well, till dry and cooked. Adding a pinch of turmeric makes the tofu look just like scrambled eggs. Alternately, whisk 1-2 eggs in a small bowl and scramble. Set aside.

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4) In the same wok, heat the other 1 Tbsp of oil and saute the ginger – garlic paste till cooked. Add onions and cook till just starting to get golden.

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5) Add red peppers and chili flakes, and saute two minutes.

 

 

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6) Now add the peas & carrots, scrambled tofu / egg, quinoa, soy sauce and fish sauce. On a medium-high flame, mix well.

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7) Roast till well incorporated and heated through. Serve.