Sofritas Tofu
This homemade sofritas tofu features crumbled tofu simmered in a rich, smoky sauce made from roasted poblano, chipotle peppers, and salsa. It’s easy to make, high in protein, and brings a bold kick to any Mexican-inspired meal.
Ingredients
- 1 poblano pepper
- 1 –3 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 2 –3 garlic cloves
- 2 teaspoons cumin
- 1 teaspoon chili powder or smoked paprika
- 1/2 cup salsa
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1 14-ounce package extra firm tofu
Instructions
- Roast poblano over flame or under broiler until blistered.
- Cool, peel, and deseed.
- Blend roasted poblano, chipotles, adobo, garlic, cumin, chili powder, salsa, and salt into a smooth paste.
- Press tofu dry, then crumble and sauté in oil over medium-high heat until lightly browned.
- Add sauce and 1/2 cup water. Simmer 15–20 minutes until thickened.
- Add water as needed and season to taste.
- See full steps with tips & photos → https://mischacrossing.com/sofritas-tofu/
Notes
- Use more chipotle for a spicier kick, or reduce for a milder version.
- Any salsa works—try fire-roasted or tomatillo for variation.
- Leftovers keep well in the fridge for 3–4 days.