Let me start this post by saying- this dish is SPICY. I just reminded myself of that by sticking one of my fingers in my right eye, and I’ve subsequently been blinded. (I’ve even washed my hands several times and did dishes!)
The age old debate- Chipotle or Qdoba? I do have to say- while I like Qdoba, I’m a Chipotle girl all the way. I had never been until they put one in downtown Indianapolis. One sunday, the bf and I were out and about, and stopped in for a quick lunch. On the menu, the choices were: been, chicken, pork and sofritas. “What are sofritas?” I asked. The girl explained it was basically spicy tofu and gave me a sample. OH EM GEE- I’ll tell ya what! I could eat that stuff plain- all by itself. Also, I’d like to mention that I am NOT a vegetarian or a vegan. I purchase organic and hormone/free meats when cooking at home, and am typically not super gung-ho over tofu. I really only like it if it’s prepared with awesome sauce. So, carnivores- TRY THIS. You won’t be disappointed!
The next time I had taco night, I scoured the internet for a copy cat recipe for sofritas. This is the second time I’ve made them, but added a few of my own little tweaks.
What You’ll Need:
- 2- 14 oz packages organic tofu, sliced and cubed
- 1 Chipotle pepper
- 1 Poblano pepper
- 1 can of Chilis in Adobo sauce
- 6 large cloves of garlic
- 1 large yellow onion, chopped
- 1/4 c maple syrup (or
- 1 tomato, diced
- 1 Tbsp Cumin
- salt, and pepper
- 1 brown paper bag
First- Let’s start of by putting those peppers in the oven (Broiler at 400 degrees) /on a foil lined pan. 
Turn the peppers once they start to bubble. Bubble those pups all over. It’ll take about 20 minutes to get them bubbly enough. They should look like this:
Immediately put the peppers into a brown paper bag and seal it up. Let the peppers cool for about 20 minutes. When you take them out, the skin should peel off easily.
(I mean duh- it’s a brown paper bag, but I find that all you ADD kids like me tend to skip the words, and look straight at the pics. This is for you.)
Peel and de-seed the peppers.
Peel those suckers.
De-seed and chop ’em up.
Add all ingredients for the sauce in a food processor:
- Chiles in Adobo sauce (Plus all the sauce- empty the whole can in)
- seasonings (cumin, salt and pepper) (I even added a little garlic powder, because let’s be honest; you can never have too much garlic)
- garlic
- the peeled and chopped peppers
- tomatoes
- maple syrup
Blend. Set aside.
In a HOT wok, add onions. Brown in olive oil. Then add cubed tofu. I personally like my tofu a little more chopped up, as you can see in the first picture. Some recipes I’ve seen leave the tofu cubed. ( You should follow your heart here. <3)
I used a wok because A. it’s the largest pan I own, and B. I’m a sloppy cook and it keeps me from flipping the tofu all over the stove top while doin’ the choppy choppy on that stuff.
Add the sauce and toss. Sauce n’ toss, sauce n’ toss.
Chop the tofu with your spoon, and add the sauce in. Voila! Sofritas done.
ok, so from here you’re going to want to add some goodies, right?
So good, so filling, and guilt free!
I put the sofritas on/topped it with:
- Lime and cilantro jasmine rice (recipe upon request, but I think y’all can figure that one out).
- fresh avocado and lime zest
- shredded iceberg lettuce
- Blackbean, corn, onion, cilantro salsa with honey, lime, and lime zest
- pineapple
- Tofutti’s vegan sour cream (I got this at Kroger) – surprisingly good!
Top with whatever you like- build your own salad! I really enjoyed the pineapple and Tofutti’s- it helped to keep the heat a bay. Like I said- this is SUPER spicy, so a little sweetness added just the thing!
And now my fit foodie friends, a glass of wine is calling my name. Outie 5,000. Enjoy!
xo Kelli
