Chipotle Sofritas (Copycat)

My copycat Chipotle sofritas feature tofu pieces simmered in a smokey poblano sauce. It's ready in 10 minutes, and my family SWEARS it's better than Chipotle!

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 94kcal

Author Arman Liew

Ingredients

14 ounces extra firm tofu
1 medium poblano pepper
2 tablespoons olive oil divided
1 small sweet onion chopped
2 cloves garlic
1 canned chipotle pepper in adobo sauce
2 tablespoons tomato paste
1 tablespoon adobo sauce canned
1 tablespoon red wine vinegar
1 teaspoon cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup + 2 tablespoons water divded
1 tablespoon maple syrup

Instructions

Drain the tofu completely by pressing as much liquid out as possible. Pat dry the tofu and crumble it up.
Cut the poblano pepper in half and discard the seeds. Drizzle two teaspoons of oil over it and cook in a hot pan until charred on both sides.
Place the onion, garlic, canned chipotle pepper, tomato paste, adobe sauce, red wine vinegar, cumin, salt, pepper, and 1/2 cup of water into a food processor and process until smooth.
Add the remaining olive oil in a large skillet over medium-high heat. Once hot, add the tofu and cook for 4-5 minutes or until golden around the edges.
Pour the sauce into the skillet and stir to combine. Reduce the heat to low and simmer for 5 minutes. Add the extra 2 tablespoons of water and maple syrup and cook for a further 5 minutes until it thickens.

Notes

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.

TO FREEZE: Place cooled leftovers in a freezer-safe container and freeze for up to 6 months.

TO REHEAT: Warm leftovers in the microwave or non-stick pan until hot.

Nutrition