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.
Servings: 6
Ingredients
- 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
Instructions
- 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.