Spicy Sofritas Tofu

• poblano pepper↗1
• individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)↗1
• of the adobo sauce2 tablespoon
• cloves garlic↗2
• cumin↗2 teaspoon
• chili powder or smoked paprika↗1 teaspoon
• of your favorite salsa0.5 cup
• canola oil↗2 tablespoon
• salt↗0.5 teaspoon
• package extra firm tofu↗14 ounce

Step-by-step instructions

1. 1

   Roast your poblano: Hold the poblano over the flame on a gas range until it’s hot and blistery. Alternatively: turn your oven to the broil setting, coat the poblano with oil, place on a baking sheet, and roast for 15 minutes at a time until it’s soft and blistered.

2. 2

   Make a sofritas sauce: Place poblano, chipotles, garlic, spices, and salsa in a small blender or food processor (EXCEPT tofu). Pulse until a mostly smooth paste forms.

3. 3

   Make the sofritas tofu: Slice the tofu and press with a clean towel to remove as much excess moisture as you can (the drier the tofu, the better it soaks up the sauce). Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. You can do beans or no beans – this is a choose your own adventure here. Add the sofritas sauce with 1/2 cup water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with the salt and lime juice.

4. 4

   Serve: Serve in tacos, burritos, and mega rice bowls!