Tag Archives: chili powder

Chipotle-Style Sofritas

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!

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Plan ahead–the sofritas are best after marinating for at least two hours.

ingredients

  • 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.

roast poblanos

Place the peppers in a plastic bag and seal to steam.  This will help the skins slip right off.

steam poblanos

Drain tofu and place on a clean kitchen towel.

drain tofu and place on towel

Wrap the towel around the tofu and place something on top to help press out most of the remaining liquid.

add weight to press water out

When the peppers have cooled enough for you to handle them, peel by rubbing them gently with your fingers.

peel poblanos

Then remove the seeds and stem.

seed poblanos

Place the cleaned poblanos in your blender.

poblanos in blender

Then add the chipotles, cumin, chili blend, salt, garlic powder, oregano, lime juice and broth.

everything else in blender

Blend until smooth.  Oh my does this smell amazing.  I think it would be a great sauce for all sorts of things!

blended sauce

Crumble the tofu into mostly uniform pieces.  I like mine to be about the same texture as cooked and crumbled ground beef.

crumble tofu

all crumbled

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.

add sauce and bay leaf

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.

sofritas in pan

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.

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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.

freeze leftover chipotles

Then I can thaw out however many chipotles I need for a particular recipe later.  🙂

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Filed under dairy-free, dinner, lunch, recipe, restaurants, vegan, Vegetarian

Sweet and Spicy Pecans

Why hello easy, delicious, make-ahead appetizer!  You’re the perfect crunch that’s not quite sweet, not quite savory and yet completely addictive.  I think I love you.

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Another recipe from the Holiday Appetizer Buffet in Vegan Holiday Kitchen, these pecans were coveted by party guests at this year’s New Year’s Eve party.  Holiday parties are super fun, but happen when you’re most busy and stressed.  This nice little appetizer is the first guest to invite.  🙂

ingredients

  • 1/3 cup agave or maple syrup (I used maple!)
  • 1/2 tsp cinnamon
  • 1/2 tsp chili powder
  • 1/8-1/4 tsp ground ginger
  • 1/2 tsp salt
  • pinch of nutmeg
  • 2 cups pecan halves

Preheat oven to 300F.

Combine the maple syrup with cinnamon, chili powder, ginger, nutmeg and salt.

combine maple with spices

Stir in the pecans to coat them evenly.  (Ack!  What possessed me to think stirring with my whisk was a good idea?!  The pecans got all caught in there….Just use a spoon.  Really.)

add pecans

Spread coated pecans in a 9×9, aluminum foil-lined baking pan, or an aluminum pan if you have one.

spread in aluminum pan

Bake for 30 minutes, stirring after 15 minutes, until pecans are nicely glazed and toasted.  (This is a departure from the original recipe which says to heat oven to 250F and bake for 20 minutes, stirring after 10.  My location is considered high altitude, and the original temp and time didn’t result in a crunchy glaze for me.)

Let cool and break apart any clumps.  Serve in a pretty dish.

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I wasn’t sure I liked the ginger in these at first–I thought it was a bit too floral.  However, something about the spice combo makes these super addictive.  If you have any leftover after the party, store in an air-tight container and then count out how many you plan to eat as a snack.  Reseal the container.  If you don’t follow this advice, you may end up eating all that are left.  Not that I’d know. 😉

These would be super-delish garnishing a spring spinach and strawberry salad.  Yummmmmm!

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Filed under appetizer, Holiday foods, recipe, vegan, Vegetarian