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.
Press the firm tofu for 20 minutes, it should have released all its excess moisture.
Pat dry the tofu one more time in a clean towel, then scramble it into small pieces.
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.
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.
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.
In the blender, add the remaining sauce ingredients: chipotle pepper in the Adobo, chipotle sauce, crushed garlic, tomato paste, etc.
When the tofu is cooked, add the Sofritas sauce to start making your Copycat Chipotle Sofritas.
Simmer for 15 minutes, don't put a lid on the pan, keep cooking until the sauce is slightly thick.
Prep Time: 15 minutes Cook Time: 20 minutes Makes: 6 Servings Calories: 112 kcal per Serving