Sofritas Copycat (Seasoned Tofu)

Yield: 4 servings


  • 1 medium green bell pepper
  • 1 medium tomato
  • 1/2 medium onion
  • 1/2 cup water
  • 2 chipotle chilies, along with 2 tbsp adobo sauce from container
  • 2 cloves garlic
  • 1 tsp red wine vinegar
  • 1 tsp ancho chile powder
  • 1 tsp cumin
  • 1/2 tsp dried oregano (Preferably Mexican or South American, but any will work)
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil or similar
  • 1 (14-16 oz) package of extra firm tofu


  1. Begin by pressing your tofu. To do this, place paper towels on a plate and then place your unpackaged tofu on top of the paper towels. Place another set of paper towels on top, along with another plate. Place some sort of heavy object atop the second plate. Leave alone for approximately 30 minutes.
  2. While the tofu is being pressed, begin to make your marinade. If you have a very strong food processor, you can kip cutting your vegetables, but if it slightly older, quarter the pepper, onion, and tomato
  3. Place all of the ingredients except the oil and tofu into a blender or food processor and process on the highest setting until you have a slightly chunky marinade
  4. Once your tofu is pressed, put your oil in a medium sized pan over medium-high heat.
  5. Cut the tofu into 8 even slices and place it into the pan. Allow the tofu to brown, cooking it until slightly golden on each side
  6. Process or chop up your tofu until it is in pieces approximately 1/4 inch large
  7. Place the marinade and tofu into a container and mix together. Allow the mixture to sit for at least 30 minutes. This can be left in the fridge overnight.
  8. Once you are ready to eat your Sofritas, place the marinated tofu and extra marinade in a pan with a dash of water and warm over medium heat.

Note: I enjoy eating this in a knock-off burrito bowl with black beans, lime-rice, tomato salsa, and lettuce, but this delicacy is amazing on its own!

Citations page

Black Bean Burgers

Yield: Approximately 6 burgers


  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup whole-wheat flour
  • 1/2 cup plain whole-wheat bread crumbs
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ cup water
  • 1 tablespoons tomato paste or ketchup
  • ¼ cup finely chopped cilantro, optional
  • 2 cloves garlic, finely grated or minced
  • ½ small onion, grated
  • About 2 tablespoons olive oil plus olive oil spray


  1. Mash the beans with a fork in a mixing bowl, leaving some of them half but none of them whole.
  2.  Add the wheat gluten, bread crumbs, chili powder, cumin, water, tomato paste and cilantro (if using). Grate or mince the garlic into the mixture or use a garlic press. Grate the onion by using the large-hole side of a box grater.
  3. Mix everything together with a fork, and then proceed to knead with your hands, until the mixture is firm and uniformly mixed, about a minute.
  4. Preheat a heavy-bottomed pan over medium heat.
  5. Divide the burger mixture into six equal pieces. Roll each piece into a firm ball. Use your palm to press the ball down on a clean surface to form a patty that is about 1/2 to 1-½-inch thick. Press to make the patty flat on both sides.
  6. Pour a thin layer of olive oil into the pan. Cook the patties three at a time for 5 minutes on each side, gently but firmly pressing down on them with a spatula. Spray with olive oil spray before turning over, for uniform browning. Once cooked, the patties should be very firm when you press down on them.

Recipe adapted from “Veganomicon The Ultimate Vegan Cookbook,”by Isa Chandra Moskowitz & Terry Hope Romero

Lemon Greek Potatoes


  • 6 medium potatoes
  • 1/2 cup fresh lemon juice (approx. 2 1/2 lemons)
  • 1/3 cup vegetable oil
  • 1 tbsp olive oil
  • 2 tsp black pepper
  • 1 1/2 tsp dried oregano
  • 2 garlic cloves
  • 3 cups hot water
  • Chopped fresh parsley (to taste)


  1. Preheat your oven to 475° F
  2. Cut potatoes into cubes or wedges and chop garlic and parsley.
  3. Toss together the potatoes, lemon juice, oils, spices, and garlic in a baking pan, approximately 8 x 12 inches in dimension.
  4. Add the water and bake uncovered for about 45 to 60 minutes, stirring every twenty minutes and adding extra water if sticking occurs or previous water disappears
  5. Be cautious not to burn potatoes in the last twenty minutes of cooking. Allow for the evaporation of the water
  6. Garnish with fresh parsley if desired and serve