Copycat Chipotle Sofritas

• porsi: 2 servings
• waktu aktif: 15 minutes
• total waktu: 27 minutes

Bahan-bahan

14 ounce block of extra firm tofu (pressed*)

1 teaspoon olive oil

½ cup finely diced onion

2 chipotle peppers in adobo sauce

2 tablespoons adobo sauce

½ cup broth

2 tablespoons tomato paste

1 tablespoon maple syrup

½ teaspoon fine sea salt

1 tsp cumin

½ tsp chili powder

½ tsp smoked paprika

1 tablespoon apple cider vinegar

3 cloves garlic

For servings: cilantro lime rice

Petunjuk

Prep the tofu: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.

Make the sauce: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.

Cook the sofritas: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.

Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.

Serve: I like to eat this as a traditional burrito bowl by serving it with cilantro lime rice, black beans, salsa, and guacamole. Bonus points if you also make some sauteed veggies!

Nutrisi

• Kalori: 260 kcal
• Total Lemak: 10 g
• Lemak Jenuh: 1 g
• Lemak Tak Jenuh: 8 g
• Natrium: 4169 mg
• Total Karbohidrat: 27 g
• Serat Diet: 4 g
• Total Gula: 14 g
• Protein: 17 g