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Extra Firm Tofu Sofritas

Extra Firm Tofu Sofritas
extra-firm-tofu-sofritas

Extra Firm Tofu Sofritas

YIELD: About 4 cups sofritas

INGREDIENTS


For the Sofritas:

  • 1 block Mori-Nu Silken Tofu Extra Firm, patted dry and crumbled into bite-sized pieces

  • 1 Tbsp vegetable oil, plus more for drizzling

  • ½ white onion, cut into wedges

  • 1 red bell pepper, halved, stem and seeds removed

  • 1 poblano pepper, halved, stem and seeds removed

  • 1 whole head garlic, top trimmed to expose cloves

  • 1 roma tomato, halved

  • 2 chipotle peppers in adobo sauce + 1 Tbsp adobo sauce

  • 1 Tbsp tomato paste

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp sea salt, plus more for sprinkling

  • ½ cup vegetable broth or water


For Serving:

  • Warm tortillas or steamed rice

  • Sliced avocado

  • Fresh cilantro leaves

  • Lime wedges

INSTRUCTIONS


  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Arrange onion wedges, red bell pepper, poblano pepper, roma tomato (cut side up), and whole head of garlic (with the top trimmed). Drizzle vegetables and garlic with olive oil and sprinkle lightly with sea salt. Wrap the garlic head loosely in foil. Roast for 20 minutes.

  2. While vegetables roast, spread crumbled Mori-Nu Silken Tofu Extra Firm on a second parchment-lined baking sheet. Drizzle with vegetable oil and sprinkle lightly with sea salt. After vegetables have roasted for 20 minutes, add tofu to the oven. Continue roasting both trays for an additional 25 minutes, stirring tofu halfway through, until vegetables are deeply caramelized and tofu is golden and slightly crisp around the edges.

  3. Once cool enough to handle, squeeze roasted garlic cloves from the head into a blender or food processor. Add all other roasted vegetables, chipotle peppers, adobo sauce, tomato paste, smoked paprika, cumin, chili powder, and ½ tsp sea salt. Blend until smooth, adding 2–3 Tbsp vegetable broth as needed for a pourable consistency.

  4. In a large skillet over medium heat, pour in the blended sauce and remaining vegetable broth. Bring to a gentle simmer. Stir in baked tofu and cook for 7–10 minutes, stirring occasionally, until sauce thickens slightly and tofu absorbs the flavors. Taste and adjust seasoning if needed.

  5. Serve sofritas warm in tortillas or over rice. Top with sliced avocado, fresh cilantro leaves, and a squeeze of lime juice.

PRODUCTS USED FOR THE RECIPE

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