Inspired by Chipotle’s perfectly seasoned tofu crumble, these sofritas tacos are satisfying, packed full of flavor and come together in a flash! Less than 30 minutes for this Vegan dinner that everyone will love.
Remember the time I told you all how much I love taco night? Or how our one of our family traditions is eating Taco Bowls once a week?!? Well I’m here to tell you again. Give me a delicious taco flavored protein, top with my Best Salsa Ever, and I am a happy girl!
Doesn’t matter if it’s chicken, ground beef, steak…….Or tofu. Yep, that’s right, join me on the Sofritas train. They are that good!! Perhaps you have noticed in the last few years that your local Chipotle Restaurant has added Sofritas to the menu? It’s my favorite filling at Chipotle.
As a nutritionist, I love that this dish has plenty of protein without feeling too heavy. I decided to try this out at home as our Meatless Monday meal a few weeks ago why the husband was away. Imagine my kids’ reactions when Taco Tuesday was happening on a Monday- They were beyond excited!! And no, I didn’t have to tell them what type of tacos. They ate, they loved, and they didn’t complain…. Success!!!!
How to make Sofritas
The best way to cook tofu taco crumbles is to make sure the tofu gets plenty of flavor and a nice crispy texture. Here are a few key points:
- Start by draining some water from the tofu. Place paper towels on top and below the tofu and top with a heavy plate. This will start to squeeze out some of the water.
- Slice the tofu and squeeze out more water.
- Place the tofu in a hot skillet with oil after covering with some spice, and be sure to get it nice and crispy golden. Now you can scramble and break into pieces.
- Meanwhile, make a delicious sauce by sautéing a poblano pepper. Slice the pepper into chunks and toss into a food processor with diced onion, garlic, chipotle peppers in adobo sauce, lime juice, tomato paste, and cilantro.
- Toss the sauce into your scrambled tofu!
Pretty simple. You can place it in tortillas with your favorite toppings. Or you can make bowls!
Serving and Storing
You can store the crumbled tofu in meal prep containers and enjoy throughout the week for lunch.
Sofritas Crumbled Tofu Tacos
Inspired by Chipotle’s perfectly seasoned tofu crumble, these sofritas tacos are satisfying, packed full of flavour and come together in a flash.
- 1 medium sized poblano peppers
- 16 oz extra firm tofu
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp sea salt
- 4 chipotle peppers + 2 tbsp adobe sauce
- 2 tbsp tomato paste
- Juice of 1 lime
- 4 cloves garlic
- 1/4 cup chopped white onion
- 1/4 cup loose chopped cilantro
Begin by roasting your poblano peppers. Heat up a large skillet to medium high heat. Lightly brush olive oil on the skin of the peppers, place inside the skillet, and brown on all sides of the peppers. Set aside to cool. Turn heat down on the pan to use for the tofu. Lightly grease the pan with olive oil or avocado oil.
Prepare your tofu but squeezing out any excess water. I do this by placing between paper towels and placing a plate on top to give it wait. Then slice the tofu into 1/2 inch pieces. Break up the tofu even more until it resembles a scrambled look. Cook until the tofu is lightly golden and crispy (about 5-7 mins).
In a small bowl, combine chili powder, cumin, paprika, coriander and salt. Coat the tofu in the spices and toss in the hot skillet once hot. Saute until golden and crispy (about 5 – 7 minutes per side). Then begin to scramble and break up with a wooden spoon.
Meanwhile, make the sauce. Place the chipotle peppers and adobe sauce in a food processor or blender with the poblano peppers, tomato paste, garlic, onion, lime juice, and cilantro. Pulse until smooth.
Add sauce to tofu and let simmer an additional 5 minutes.
Serve with tortillas for tacos, or create a bowl with your favorite toppings.