Copycat Chipotle Sofritas (Spicy Adobo Braised Shredded Tofu

• Vegetarian

• Produce

  • 3 cloves Garlic
  • 1/2 tbsp Oregano, dried leaves
  • 1 Poblano pepper, medium
  • 1/2 White or yellow onion

• Refrigerated

  • 16 oz Tofu, extra firm

• Canned Goods

  • 1 1/2 tbsp Tomato paste
  • 1/2 cup Water or salt-free vegetable broth

• Condiments

  • 2 tbsp Adobo sauce
  • 2 tbsp Chipotle peppers in adobo sauce
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Coriander seeds, lightly toasted
  • 1/4 tsp Peppercorns, black lightly toasted
  • 1/4 tsp Salt + more
  • 1 tsp Sugar or coconut sugar, raw

• Oils & Vinegars

  • 1 tbsp Cider vinegar
  • 2 tbsp Grapeseed oil

• Nuts & Seeds

  • 1 1/4 tsp Cumin seeds, lightly toasted

Found on yupitsvegan.com

Description

Ingredients

• 16 oz. extra-firm tofu (the firmest you can find; I used Trader Joes super-firm)
• ~2 tb. grapeseed oil (or other neutral, high-heat oil)
• 1 and ¼ tsp. cumin seeds, lightly toasted
• 1 tsp. coriander seeds, lightly toasted
• ¼ tsp. black peppercorns, lightly toasted
• ½ tb. dried oregano leaves
• 1 tsp. raw sugar or coconut sugar
• 1 medium poblano pepper
• 2 tb. chopped chipotle peppers in adobo sauce
• 2 tb. additional adobo sauce
• ½ c. water or salt-free vegetable broth, divided
• ½ white or yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 and ½ tb. tomato paste
• 2 tb. soy sauce (or tamari)
• 1 tb. cider vinegar
• (optional) 1 tsp. nutritional yeast (for added umami)
• ¼ tsp. salt + more to taste (I personally went up to almost ½ tsp.)

Directions

• Press the tofu using a heavy object & towels, or your tofu press, for at least 5 minutes to remove any excess moisture. Slice the tofu into about 8 slices.
• In a skillet, add 1 tb. or so of grapeseed oil over medium-high heat, until shimmering. Add as many slices of tofu as you can fit without crowding.
• Cook the tofu for 2-3 minutes on each side, or until evenly browned all the way around the outside. Remove from the heat and repeat with remaining slices of tofu. Set aside.
• Once the tofu has cooled, chop it into very small pieces, or to the size desired.
• In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, and peppercorns just until they start to smell fragrant. Add them to a spice grinder or mortar & pestle, along with the oregano and sugar. Grind into a fine powder.
• If you have a gas stove, then turn on a burner and use metal tongs to hold the pepper over the flames. Rotate frequently until the pepper is blackened all the way around. You can also grill the pepper, or roast it at a very high heat in the oven until fully browned.
• Remove the skin, stem and seeds from the pepper.
• In a blender or food processor, combine the poblano pepper, chipotle peppers, adobo sauce, about half of the water or broth, onion, garlic, tomato paste, soy sauce, vinegar, and optional nutritional yeast. Process until completely smooth.
• Add the sauce to a large skillet or saucepan along with the chopped, fried tofu. Bring to a gentle boil and then reduce the heat to medium.
• Add the rest of the water/broth, the salt, and about half of the prepared spice blend. Cover the pan, and cook for 5-7 minutes.
• Taste for seasoning and add more salt and/or more of the spice blend as desired. Stir, cover again, and cook for about 5 more minutes, or until most of the liquid is absorbed and the raw onion and garlic taste is gone.
• Enjoy in a burrito bowl, or anywhere else with Mexican-inspired flavors!