Sofritas Tacos

These tacos are made with braised and full of flavor tofu. I remember several years ago when the chain restaurant “Chipotle” came out with their vegan meaty option called “tofu sofritas” on the menu. I loved the idea, but I wanted to make a version for myself at home where I knew every ingredient that was going into the dish.

If you’re not familiar with what I’m talking about, sofritas is a dish made up of shredded or small diced tofu that is spicy and packed with flavor. Chipotle sofritas are a bit saucy as well and are a tasty addition to burritos bowls, burritos, tacos or salads.

A key step to making this recipe delicious is pressing the tofu for 15 minutes and then ripping it into large pieces. Why is pressing an important step? Because it drains liquid out of the tofu, making it easier to get the crispy texture that we want for this meal. Another important step is adding cornstarch to the tofu so that the tofu can get nice and crispy. Pressing the tofu, adding the cornstarch and cooking the tofu is the way to make your chewy, crispy tofu pieces taste heavenly.

As if this dish wasn’t plant protein-packed enough, there are also beans in this recipe which adds a great texture and flavor.

The sauce is easy to make. I have recipe tested a few versions, but I wanted this to be as simple as possible. At one point I was roasting a poblano pepper and adding it to the tofu mixture, but I nixed that roasting and peeling step and just now I just sauté the pepper in order to make this a “quick recipe.” If you don’t mind a longer recipe though, you can add a roasted and peeled poblano pepper to this dish and it’s yummy!

Sofritas Tacos

Servings: 6

Ingredients:

For the Filling:

1 (14 ounce) package extra-firm organic tofu, drained

2 tablespoons olive oil, divided

1 tablespoon cornstarch

1/4 teaspoon salt

1 batch sofritas sauce (see below)

1 poblano pepper, cored and diced

1 (15 ounce) can black beans, rinsed and drained

Warmed corn or flour tortillas

Optional toppings for serving (choose your favorites): pico de gallo, salsa, guacamole, crumbled queso fresco, chopped fresh herbs like cilantro or parsley and fresh onion, fresh lime wedges, etc.

For the Sauce:

1 chipotle pepper in adobo

3/4 cup water

2 cloves garlic

1/2 teaspoon salt

2 tablespoons tomato paste

1 tablespoon red wine vinegar

1/2 teaspoon ground cumin

1/4 teaspoon oregano

Instructions:

HOW TO MAKE SOFRITAS TACOS FILLING:

1. Wrap the block of tofu in paper towels. Place a plate on top of the wrapped tofu, and put a couple of heavy books (i use cook books) on top of that. Let the tofu drain for at least 15 minutes.

2. While the tofu is draining, make the sauce (see below).

3. Rip up your tofu and then toss in a bowl with 1 tablespoon of olive oil, cornstarch, salt and pepper until all sides are coated.

4. Add one tablespoon of oil to a large, non-stick sauté pan and get it hot on medium-high heat. Add your poblano pepper and tofu. Sauté for 5-7 minutes, gently stirring every minute or so, until the tofu is cooked and slightly browned around the edges, and the poblano pepper is cooked and softened.

5. Add in the beans and chipotle sauce to the pan, and stir to combine. Continue cooking over medium-high heat until the sauce reaches a simmer. Then reduce heat to medium-low and simmering for 5 more minutes.

6. Remove from heat and serve immediately, spooning the sofritas into warmed tortillas, topped with your desired toppings. I love pico de gallo. I sometimes add queso fresco for the non-vegans and cilantro for those who LOVE that herb (I am not one of those people).

HOW TO MAKE THE SAUCE:

1. Add all ingredients to a blender or food processor. Blend until completely smooth.

2. Taste and season with extra salt (or other ingredients), if needed.