Spicy Braised Tofu Crumbles AKA Copycat Chipotle Sofritas

Posted on by increasethepeach

I never really understood the full appeal of Chipotle, but that changed once they added sofritas as a vegan protein option to their menu. Yet still, I am my Mother’s child and although I would complain about this very thing in my adolescence as an adult I find myself repeating her mantra, “I can make this at home”. And so, although I don’t mind going out to eat every now and again, I love the dollars (and calories) saved by creating/recreating recipes from home.

Also, ain’t nobody got time for Chipotle’s loooooooooong lines, that big ‘ol bowl is truly delicious but for me just not worth the wait, which is why it’s so clutch that I’m able to whip up a homemade version right in the comfort of my own kitchen.

This sofritas recipe takes less than an hour to make with just few ingredients. Trust me it’s a super-easy — but very worth it — and an awesome way to make a delicious meat-free meal.

 

Serves 12

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes

Macros: 5.8 g Fat | 6.1 g Carbs |9.6 g Proteins

INGREDIENTS

    • 1 lb super firm Tofu
    • 2 Cups Boca Crumbles
    • 1/4 C Chipotle in Adobo
    • 1 Poblano Pepper (roasted, seeds and skin removed)
    • 1 Garlic
    • 1 tsp Oregano
    • 1 tsp Cumin Powder
    • 1 tsp Pink Himilayan Salt
    • 1 tsp Tajin Seasoning
    • 3 TBSP Olive Oil
    • 1/2 Cup Vegetable Broth

PREPARATION

    1. Blend  together all of your seasonings and 1 TBSP Oil
    2. Pat Tofu dry and slice into 1/2 inch slices
    3. Heat 1/2 TBSP oil in pan and fry Tofu approx. 3-4 min per side
    4. Drain Tofu on paper towel
    5. Chop Tofu or shred to your liking (use your hands/ potato masher)
    6. In pan add 1 TBSP of olive oil, sauté Tofu & boca crumbles, add 2-3 TBSP of your spice blend and mix with Tofu, then add in 1/2 cup vegetable broth
    7. Simmer 10 min until liquid is almost evaporated

HOW TO PRESS TOFU & ROAST POBLANOS

Start with extra-firm tofu and squeeze it to extract as much liquid as possible. I just wrap the block in  paper towels and place in a dish, then set a heavy dish on top to press it.

To roast the poblanos, place them into the oven at 400 degrees F once it shrivels up and darkens, take it out and wrap it in foil paper for about 10 mins. Then you’ll remove the seeds and chop it up.

 

*Side Note: I love flavor and I don’t mind the heat so I add lots of spices to my recipes. So, this recipe is the minimum amount of spices, feel free to add more to season to your liking. I don’t use much salt but I don’t mind adding all purpose seasoning from GOYA. In the photo, I paired the sofritas with black bean noodles for a protein boost and topped it with roasted corn salsa.