A copycat Chipotle Sofritas recipe made with simple ingredients for delicious, meat-free burritos or tacos.
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Wrap the tofu block in absorbent paper and place it on a chopping board. Add on top a heavy book or anything flat and heavy to put pressure on the tofu block, so it releases its extra moisture.
Press the tofu for 20 minutes.
Remove the weight on top of the tofu. 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 2 tablespoons of 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 one side then stir and keep cooking until all the tofu scrumble is golden-brown and crispy. Season with salt.
Slice the dried Ancho chili peppers, remove their stems and the seeds inside. Discard seeds and stem. Then, in a cast iron or non-stick pan, cook the chili pepper for 1 or 2 minutes on each side with no oil until fragrant, then transfer to the blender jug.
In the blender, add the remaining sauce ingredients: chipotle pepper in the Adobo, chipotle sauce, crushed garlic, tomato paste, cumin, paprika, lime juice, maple syrup, water, and vegetable broth. Blend until smooth and thick. Set aside in a bowl.
When the tofu is cooked, add the Sofritas sauce.
Simmer for 15 minutes, don't put a lid on the pan, keep cooking until the sauce is slightly thick. If too thick, thin out with a splash of water or vegetable broth.
Serve with salt, pepper, and a drizzle of lime juice.
Use to fill taco shells or on top of a buddha bowl.