TOFU ▢ 14 oz Tofu ▢ 1 tbsp Cornstarch ▢ ½ tsp Salt ▢ 2 tbsp Olive Oil SAUCE ▢ 1 Dried Ancho Pepper ▢ 1 can Chipotle Pepper in Adobo Sauce ▢ 2 tbsp Chipotle Sauce ▢ 3 Garlic Cloves ▢ 1 tsp Cumin ▢ ½ tsp Smoked Paprika ▢ ¼ tsp Chili Powder ▢ ½ tsp Salt ▢ 1 tbsp Lime Juice ▢ 2 tbsp Maple Syrup ▢ 2 tbsp Tomato Paste ▢ ¼ cup Vegetable Stock
Wrap the tofu block in absorbent paper and place it on a chopping board. Add a heavy book on top.
1
Press the firm tofu for 20 minutes, it should have released all its excess moisture.
2
Pat dry the tofu one more time in a clean towel, then scramble it into small pieces.
3
Place the tofu scramble in a shallow bowl and sprinkle one tablespoon of cornstarch and salt. Stir to evenly coat, and the cubes look sticky.
4
Warm olive oil in a large non-stick frying pan over medium-high heat. Add the tofu scramble in a single layer and sizzle for a few minutes on both sides.
5
Slice the dried Ancho chili peppers, remove their stems and the seeds inside. Cook for 2 minutes and transfer to the jug of a blender.
6
In the blender, add the remaining sauce ingredients: chipotle pepper in the Adobo, chipotle sauce, crushed garlic, tomato paste, etc.
7
When the tofu is cooked, add the Sofritas sauce to start making your Copycat Chipotle Sofritas.
8
Simmer for 15 minutes, don't put a lid on the pan, keep cooking until the sauce is slightly thick.
9
Prep Time: 15 minutes Cook Time: 20 minutes Makes: 6 Servings Calories: 112 kcal per Serving