Sofritas

🥘 Ingredients

• poblano pepper or green bell pepper 1
• extra virgin olive oil or avocado oil 3 tbsp
• medium yellow onion or red onion 1
• garlic cloves 4
• tomato paste 2 tbsp
• ground cumin 1 ½ tsp
• dried Mexican oregano or regular dried oregano 1 tsp
• ancho chili powder ½ tsp
• kosher salt 1 ½ tsp
• A
• super-firm tofu 1
• Roma tomatoes 2
• chipotle pepper in adobo 1
• adobo sauce from the chipotles in adobo; see Note 2 ½ tsp
• red wine vinegar 2 tsp
• water ½ cup
• Lime

1. 1

   Gather: poblano pepper or green bell pepper , extra virgin olive oil or avocado oil , medium yellow onion or red onion , garlic cloves , tomato paste , ground cumin , dried Mexican oregano or regular dried oregano , ancho chili powder , kosher salt , A generous amount of freshly cracked black pepper, super-firm tofu , Roma tomatoes , chipotle pepper in adobo , adobo sauce from the chipotles in adobo; see Note 2 , red wine vinegar , water , Lime juice to finish.
2. 2

   Broil the poblano pepper or green bell pepper. You have two options; the gas flame gets you a smokier flavor. No need to peel or remove the seeds when done. a. Broiler: Arrange an oven rack 6 inches (15 cm) underneath the broiler flame. Lightly oil the whole poblano pepper. Add the pepper to a sheet pan and broil for 5 minutes , flip, and repeat. Allow to cool a bit, then remove the stem and seeds inside. b. Gas flame: Cut the stem off from the pepper. Turn a gas burner to high heat. Use metal tongs to arrange the pepper on top of the flame. Using tongs, turn the pepper occasionally, about every minute, until the skin on all sides is blackened and blistered, about 4 minutes total, but do not allow it to turn to white ash or catch fire.
3. 3

   Cook the aromatics (see Note 3). Heat 1 1/2 tbsp of oil in a medium nonstick frying pan over medium high heat. Once the oil is hot, add the onions and season with a pinch of salt. Cook for 5-6 minutes , or until just starting to get some color. Add garlic and cook for 2 minutes, stirring frequently. Add tomato paste, cumin, oregano, chile powder, 1 tsp of salt, and pepper and cook for 1 minute. Add the tomatoes and cook until they’ve softened, about 5 minutes. Clean out the pan.
4. 4

   While the onions are cooking, cut the tofu into 4 slabs. Squeeze out as much water as you can. Crumble tofu into small pieces, about the size of a blueberry. See this photo for reference.
5. 5

   Transfer the onion-tomato mixture to a blender or food processor. Add the broiled poblano pepper, chipotle pepper in adobo, vinegar, and water. Blend until relatively smooth. Taste the sauce, adding any sweetener as needed or more vinegar or salt.
6. 6

   Heat the remaining 1 1/2 tbsp oil in the frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer and season with 1/2 tsp kosher salt. Allow to cook 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 minutes, stirring only every 2 to 3 minutes, until most of the tofu is browned.
7. 7

   Pour in the sauce and simmer for 5 minutes , stirring occasionally. It’ll start to thicken, so turn the heat to medium or medium-low and cook for another 5 minutes, or until flavors have developed and tofu is saucy. If it gets too thick, add a few splashes of water.
8. 8

   Taste, adjusting seasonings as needed. If it’s a bit tangy, add a pinch of organic brown or cane sugar. Finish with a squeeze of lime juice.