Yield: 4 servings
Ingredients:
- 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
Directions:
- 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.
- 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
- 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
- Once your tofu is pressed, put your oil in a medium sized pan over medium-high heat.
- 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
- Process or chop up your tofu until it is in pieces approximately 1/4 inch large
- 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.
- 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!