Copycat Sofritas
Ingredients
- 14 ounce tofu
- 2 teaspoons olive oil
- 1/2 medium yellow onion
- 1 poblano pepper poblano pepper
- 2 cloves garlic cloves garlic
- 1/4 cup water
- 3 chipotle peppers in adobo chipotle peppers in adobo
- 3 tablespoons adobo sauce
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 Juicelime Juicelime
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Instructions
- Drain the package of tofu and wrap the container in plastic wrap or transfer the tofu to an airtight container. Freeze for at least 4 hours. About an hour before cooking, set the tofu on the counter to thaw.,You can thaw the tofu up to 24 hours beforehand. Simply transfer the frozen block from the freezer to the fridge.,Simply Recipes / Ciara Kehoe
- Cut the tofu into 4 equal squares and squeeze each square, one at a time, over the sink. Squeeze as much water out as you can; it’s okay if the tofu breaks up a bit.,Heat a large, nonstick skillet over medium heat. Once hot, crumble the tofu into the pan and spread out into an even layer. Brown the tofu without moving it for 2 to 3 minutes. Toss and continue to cook until the tofu is crumbly and golden brown on at least one side, another 2 minutes or so.,Starting with fresh tofu? You can still make sofritas using this modified method. Drain the tofu; cut into 1/2-inch slices. Space out on 2 layers of paper towels and top with more paper towels. Use a baking sheet to gently press the tofu from the top, extracting most of the water.,Heat a nonstick skillet over medium heat and add a batch of tofu in a single layer. Cook until browned, about 5 minutes, then flip and brown the other side. Repeat with the remaining tofu. Let cool a few minutes, then crumble and proceed as written.,Remove the tofu to a plate and wipe out the skillet. Set it back over medium heat.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Heat the oil in a large skillet over medium heat. Once hot, add the onion and sauté until translucent, about 2 minutes. Add the poblano or jalapeño and garlic and sauté until softened, 2 to 3 more minutes.,Simply Recipes / Ciara Kehoe
- Add the tofu, water, chipotle peppers and sauce, tomato paste, and cumin and stir thoroughly to combine. Cook until the liquid has absorbed but the tofu is moist, 2 to 3 minutes. If the mixture becomes too dry, add more water a tablespoon at a time.,Season with salt and lime juice to taste.,Store leftover sofritas in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a nonstick skillet on the stovetop, adding a sprinkle of water if it is too dry.,Love the recipe? Leave us stars below!,Simply Recipes / Ciara Kehoe
Source
Original recipe: View Original