21 oz extra-firm tofu (1-1/2 normal-sized blocks of tofu)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon cumin powder
1 or 2 medium poblano peppers
1/4 cup chipotle peppers in adobo sauce with additional adobo sauce
1/2 cup low-sodium vegetable broth, divided
1/2 yellow onion, diced
3 cloves minced garlic
2 tablespoons tomato paste
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 teaspoon nutritional yeast (optional)
1/4 teaspoon salt (or more to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon ground black pepper
1 teaspoon dried oregano
Prep the tofu
Preheat your oven to 400F.
Drain and press the tofu for several minutes.
Slice the tofu into about 1/2 inch thick slices. Place on parchment paper covered baking sheet. Drizzle with olive oil, and sprinkle a bit of garlic and cumin on top. Place in oven and bake. You'll need to flip the tofu once or twice. It should take about 15 - 25 minutes per side, depending on the size of the slices.
Once the tofu is a browned and crispy at the edges, remove from oven to cool.
Make the sauce
The poblano peppers need to be roasted until blackened on the outside. The easiest way to do this is broil them in the oven, on a baking sheet, for about 15 minutes, turning occasionally. Once they're nice and charred and the skin is starting to split, take them out of the oven. Use a fork or tongs to peel the skin off. Cut them open and remove the seeds. Chop or dice into small-ish chunks (they're going into the blender, so it doesn't matter too much).
Blend together the poblano peppers, peppers in adobo, 1/4 cup of the vegetable broth, diced onion, garlic, tomato paste, soy sauce, and vinegar.
Stir into the sauce: the nutritional yeast, salt, cumin, coriander, pepper, and oregano.
Heat a large saucepan over medium-high heat. Add the sauce mixture to the pan. Simmer for about 10 minutes, to allow the onion and garlic to cook down. Add the remaining 1/4 cup vegetable broth.
Finally, turn the heat down to medium, and crumble or dice the tofu, and add it to the pot with the sauce. Simmer everything together for 5 - 10 minutes. Then your sofritas is ready to eat.
Prepare other burrito bowl additions, such as:
- Corn salsa
- Diced onions
- Chopped lettuce
- Tortilla chips
Combine everything in layers, and enjoy! Also makes a great meal-prep option for to-go lunches.
This recipe makes enough softritas for about 3 burrito bowls.