Generally, eating out–especially fast food, and being vegan in Western Colorado is not an easy thing. And THEN(!) Chipotle introduced its fabulous Sofritas (Crumbled tofu marinated and braised in chipotles, poblanos and other spices….slurp!). So yummy! Any time we’re in the Chipotle neighborhood, we’re there for a Sofritas Burrito. Michael suggested we could figure out how to make this spicy tofu nirvana ourselves; we are “accomplished” vegans, after all, now that we’ve been cooking with tofu for over a year. 🙂
By chance, another blogger liked one of my posts, and I clicked his link “to see what he’s been up to” from the WordPress notification that always shows up with a like. In the sidebar of his blog, there it was. Chipotle Sofritas Recipe! I always have tofu, but needed the poblanos. Unfortunately, none to be found, so I used a combo of serranos and cubanelles. The resulting sofritas were spicy (thanks serranos!) and close enough to the Chipotle flavor that I wanted to make them again.
I found poblanos, adjusted the seasoning just a bit and voila! Homemade sofritas!
Plan ahead–the sofritas are best after marinating for at least two hours.
- 1/4 cup chipotles in adobo sauce
- 2 poblanos, roasted, peeled and seeded
- 1 14-0z package extra-firm organic tofu (Get organic to avoid GMOs)
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1 tsp chili blend–like a fajita mix or a chili powder of your choice
- 1 tsp garlic powder
- a splash of lime juice
- 1/4 cup broth–I use No Chicken broth
- 1 bay leaf
Roast your poblanos, either in a 400F oven or on your grill. I chose my outdoor grill–it was a beautiful day! Roast, turning until blistered on all sides.
Place the peppers in a plastic bag and seal to steam. This will help the skins slip right off.
Drain tofu and place on a clean kitchen towel.
Wrap the towel around the tofu and place something on top to help press out most of the remaining liquid.
When the peppers have cooled enough for you to handle them, peel by rubbing them gently with your fingers.
Then remove the seeds and stem.
Place the cleaned poblanos in your blender.
Then add the chipotles, cumin, chili blend, salt, garlic powder, oregano, lime juice and broth.
Blend until smooth. Oh my does this smell amazing. I think it would be a great sauce for all sorts of things!
Crumble the tofu into mostly uniform pieces. I like mine to be about the same texture as cooked and crumbled ground beef.
Add the sauce and stir to mix. Toss the bay leaf in–it will add to the flavor as you cook the sofritas later, and cover with plastic wrap. Refrigerate at least 2 hours or over night.
Place the marinated sofritas in a pan and heat, stirring until heated through–about 10 minutes. I added a bit more broth to help keep the mixture moist.
Then serve it up however you like! Use it however you might use seasoned taco meat. We decided to make burritos with brown cilantro rice, pinto beans, avocado and lettuce.
How do you like YOUR burrito? Last time we made sofritas, we combined the leftover sofrita, beans and rice and made it into enchiladas the next night. Yum-yum-yummy!
You’ll have leftover chipotles, and they won’t keep long in the refrigerator. I like to place individual peppers with a bit of adobo sauce into snack size bags, seal them and then seal them into a freezer bag.
Then I can thaw out however many chipotles I need for a particular recipe later. 🙂