Tofu Sofritas Recipe

Tofu Sofritas brings a burst of bold, smoky flavors and a satisfying texture that will make you forget it’s plant-based. Crumbled tofu soaks up a rich, spiced tomato sauce, creating a dish that’s hearty, versatile, and packed with protein. In just one hour, you’ll have a meal that’s perfect for tacos, bowls, or even a standalone delight. The combination of tender tofu, zesty spices, and a hint of heat makes every bite an adventure.

This recipe is a celebration of vibrant, wholesome ingredients that come together effortlessly. The creamy avocado, crisp veggies, and warm tortillas complement the sofritas beautifully, offering a symphony of textures and tastes. Whether you’re a tofu enthusiast or new to plant-based cooking, this dish is sure to become a favorite. It’s quick, flavorful, and guaranteed to leave you feeling nourished and inspired.

Ingredients for Tofu Sofritas

• ½ white onion, cut into 4 wedges
• 2 red bell peppers, halved lengthwise, stems and seeds removed
• 1 green bell pepper, halved lengthwise, stem and seeds removed
• 1 roma tomato, halved lengthwise
• 1 whole jalapeño pepper
• 4 garlic cloves, unpeeled
• 2 (14-ounce) blocks extra-firm tofu, patted dry and torn into large crumbles
• 2 chipotle peppers plus 1 tablespoon adobo sauce (from a can of chipotles in adobo)
• 1 tablespoon tomato paste
• 1½ teaspoons chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon sea salt, plus more for sprinkling
• 2 tablespoons avocado oil, plus more for drizzling
• ¼ cup water

Step-by-Step Instructions

1. Preheat the oven to 450°F and line two baking sheets with parchment paper.
2. Roast the vegetables: Place the onion wedges, red and green bell peppers, tomatoes, and jalapeño on one baking sheet. Drizzle with avocado oil and sprinkle with salt. Place the tomatoes cut side up and the peppers cut side down. Wrap the garlic cloves in foil with a drizzle of avocado oil and place on the baking sheet. Roast for 20 to 30 minutes, or until the peppers and onions are browned (the peppers will be done first) and the tomatoes are soft.
3. Bake the tofu: Place the tofu on the other baking sheet, drizzle with avocado oil, and sprinkle with salt. Spread in a thin layer. Bake for 30 to 35 minutes, or until browned and firm around the edges.
4. Prepare the sauce: Peel the garlic cloves and stem the jalapeño. Place them in a food processor with the roasted onion, red and green bell peppers, tomatoes, chipotles, adobo sauce, tomato paste, chili powder, cumin, and salt. Pulse to form a thick, slightly chunky sauce.
5. Cook the sofritas: Heat the avocado oil in a large skillet over medium heat. Add the sauce and the tofu, stirring to combine. Add the water and cook, stirring, for 7 to 10 minutes, or until the sauce thickens. Season to taste.
6. Serve: Enjoy in a burrito bowl or with your favorite serving suggestion.

Perfect Pairings: Serving Suggestions

Transform your Tofu Sofritas into a complete meal by serving it in a burrito bowl with cilantro-lime rice, black beans, and fresh avocado slices. For a lighter option, try it over a bed of crisp romaine lettuce or as a filling for warm tortillas. Don’t forget to top it off with a dollop of cashew cream or a sprinkle of vegan cheese for extra flavor!

Make It Ahead: Storage and Reheating Tips

Store leftover Tofu Sofritas in an airtight container in the fridge for up to 4 days. To reheat, warm it in a skillet over medium heat with a splash of water to keep it moist, or microwave it in 30-second intervals until heated through. This dish also freezes well—simply thaw overnight in the fridge before reheating.

Spice It Up: Recipe Variations

Customize your Tofu Sofritas to suit your taste! For a milder version, reduce the chipotle peppers or omit the jalapeño. If you love heat, add an extra chipotle pepper or a pinch of cayenne. Swap the tofu for crumbled tempeh or even roasted cauliflower for a different texture. Experiment with spices like smoked paprika or coriander for a unique twist.

Kitchen Essentials: Equipment Guidance

To make this recipe a breeze, you’ll need a food processor to blend the sauce and two baking sheets for roasting. A large skillet is essential for combining the tofu and sauce. If you don’t have parchment paper, lightly grease the baking sheets with avocado oil to prevent sticking.

Quick Tips: Time-Saving Hacks

Save time by roasting the veggies and tofu simultaneously on separate baking sheets. If you’re in a rush, skip tearing the tofu and simply crumble it with your hands. For an even faster version, use store-bought roasted peppers and pre-minced garlic—just adjust the roasting step accordingly!

Tofu Sofritas

Amy

Tofu Sofritas brings a burst of bold, smoky flavors and a satisfying texture that will make you forget it’s plant-based. Crumbled tofu soaks up a rich, spiced tomato sauce, creating a dish that’s hearty, versatile, and packed with protein.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

Cuisine Mexican

Servings 4

Ingredients

  

1x2x3x

• ½ white onion, cut into 4 wedges
• 2 red bell peppers, halved lengthwise, stems and seeds removed
• 1 green bell pepper, halved lengthwise, stem and seeds removed
• 1 roma tomato, halved lengthwise
• 1 whole jalapeño pepper
• 4 garlic cloves, unpeeled
• 2 (14-ounce) blocks extra-firm tofu, patted dry and torn into large crumbles
• 2 chipotle peppers plus 1 tablespoon adobo sauce from a can of chipotles in adobo
• 1 tablespoon tomato paste
• 1½ teaspoons chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon sea salt, plus more for sprinkling
• 2 tablespoons avocado oil, plus more for drizzling
• ¼ cup water

Instructions

 

• Preheat the oven to 450°F and line two baking sheets with parchment paper.
• Place the onion wedges, red and green bell peppers, tomatoes, and jalapeño on one of the baking sheets. Drizzle with avocado oil and sprinkle with salt. Place the tomatoes cut side up and the peppers cut side down. Wrap the garlic cloves in foil with a drizzle of avocado oil and place on the baking sheet. Roast for 20 to 30 minutes, or until the peppers and onions are browned (the peppers will be done first), and the tomatoes are soft.
• Place the tofu on the other baking sheet, drizzle with avocado oil, and sprinkle with salt. Spread in a thin layer. Bake for 30 to 35 minutes, or until browned and firm around the edges.
• Peel the garlic cloves and stem the jalapeño. Place them in a food processor with the onion, red and green bell peppers, tomatoes, chipotles, adobo sauce, tomato paste, chili powder, cumin, and salt. Pulse to form a thick, slightly chunky sauce.
• Heat the avocado oil in a large skillet over medium heat. Add the sauce and the tofu and stir to combine. Add the water and cook, stirring, for 7 to 10 minutes, or until the sauce thickens. Season to taste.
• Serve in a burrito bowl or try one of the serving suggestions in the post above.

Keyword sofritas, spicy, tofu, vegan

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