Chipotle Sofritas Copycat
Chipotle Sofritas is a vegan dish that even non-vegans will love! Tofu in a special mix of Mexican spices makes up this copycat Chipotle recipe!
Servings 4 servings
- 2 tablespoons vegetable oil
- 16 ounces extra firm tofu pressed of extra liquid and cut into 8 slices
For the Marinade:
- 1 medium tomato quartered
- 1 yellow onion quartered
- 5 cloves garlic smashed
- 1 green bell pepper deseeded and chopped
- 1 jalapeno pepper deseeded and chopped
- 2 tablespoon parsley chopped
- Juice of 1 lime
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 chipotle chilies
- 2 tablespoons adobo sauce or more if preferred
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water more if needed
First, place a medium skillet over medium-high heat, add oil and bring it to a shimmer.
Working in batches, add the sliced tofu to the pan, and cook it until golden brown, flipping it occasionally. Remove from pan and place it on paper towels to drain excess grease.
Dice the tofu, or use a food processor, until the tofu is roughly in 1/4 inch pieces. Add it to a large bowl and set it aside.
For the Marinade:
Combine all the ingredients in a food processor and blend until the marinade is slightly chunky. Set aside.
Add the marinade to the bowl with tofu. Cover marinate for at least 1 hour, or overnight in the refrigerator.
Place a medium skillet over medium-high heat, drizzle with a bit of oil.
Add the marinated tofu and the marinade from the bowl to the skillet.
Add 1/4 cup water and bring to a boil.
Bring to a boil, reduce heat and simmer for 15-20 minutes. If needed, add more water to get the right consistency.
Serve as is or with rice, in burritos or quesadillas.
Calories: 200kcal | Carbohydrates: 13g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 1924mg | Potassium: 397mg | Fiber: 3g | Sugar: 5g | Vitamin A: 985IU | Vitamin C: 37.5mg | Calcium: 74mg | Iron: 2.7mg