I made Chipotle's Sofritas at home

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Char the poblano or green bell pepper whole, either under the broiler (about 5 minutes per side, cooled, then stem and seeds removed) or over a gas flame until blackened and blistered, about 4 minutes in total. Do not let it turn to ash.
2. Heat 1½ tablespoons of oil in a nonstick pan over medium-high heat. Add the onion and a pinch of salt, and cook 5 to 6 minutes until just colored. Add the garlic and cook 2 minutes, stirring often.
3. Add the tomato paste, cumin, oregano, ancho powder, 1 teaspoon of salt and pepper, and cook 1 minute. Add the tomatoes and cook about 5 minutes until soft. Wipe out the pan.
4. Cut the tofu into 4 slabs, squeeze out as much water as possible, then crumble into pieces about the size of a blueberry.
5. Blend the onion-tomato mixture with the charred pepper, chipotle with adobo sauce, vinegar and water until fairly smooth. Taste and adjust sweetness, vinegar or salt.
6. Heat the remaining 1½ tablespoons of oil in the pan over medium-high heat. Add the tofu in a single layer, season with ½ teaspoon of salt, and leave 2 to 3 minutes undisturbed. Flip and cook 12 minutes in total, stirring every 2 to 3 minutes, until most of the tofu is browned.
7. Pour in the sauce and simmer 5 minutes, stirring occasionally. Lower the heat to medium or medium-low and cook another 5 minutes until thick and saucy, adding a few splashes of water if too thick.
8. Taste and adjust seasoning. If tangy, add a pinch of sugar. Finish with lime juice.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicOnionTomatoBell pepperRed onionLimeTomato pasteTofu