COPYCAT CHIPOTLE SOFRITAS

SPICY

INGREDIENTS

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

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

Press the firm tofu for 20 minutes, it should have released all its excess moisture.

2

Scramble the Tofu

Pat dry the tofu one more time in a clean towel, then scramble it into small pieces.

3

Add Cornstarch

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

Cook the Tofu

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 Chili Pepper

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

Add Other Ingredients

In the blender, add the remaining sauce ingredients: chipotle pepper in the Adobo, chipotle sauce, crushed garlic, tomato paste, etc.

7

Add to Tofu

When the tofu is cooked, add the Sofritas sauce to start making your Copycat Chipotle Sofritas.

8

Simmer the Sauce

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

COPYCAT CHIPOTLE SOFRITAS

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