This delicious vegetarian sofrito is so easy to make. Just add all the ingredients to a blender to get a beautiful sauce and fry the tofu with it. Inspired by sofrito, a mix of chiles and aromatics that serve as a base to make different dishes, this version uses some of our classic Mexican ingredients for an outstanding Mexican Twist. Ready in no time and perfect to go in a bowl with rice, to use as taco filling or to make delicious burritos.
Tofu Sofrito
-400g Tofu
-1 large poblano pepper or two small ones
-½ cup chopped tomatoes
-2 tbsp adobo from chipotles in adobo
-½ white onion, roughly chopped
-3 garlic cloves
-1 tbsp miso paste
-2 tbsp tomato paste
-1 tbsp lemon juice
-1 tsp ground cumin
-1 tsp smoked paprika
-½ tsp oregano
-salt and black pepper, to taste
-water, if needed
-1 tbsp olive oil
1 Drain the tofu and press it with a heavy pan to remove any extra moisture for at least 15 minutes. The drier the better.
2 Remove the stem, seeds and vein from the poblano peppers.
3 Add the poblano pepper, chopped tomatoes, chipotles in adobo and extra adobo, onion, garlic, miso, tomato paste, lemon juice, ground cumin, paprika and oregano to a blender. Blend until smooth. If the mixture is too dense add water, little by little. The sauce should pour easily but not too liquidy. Reserve.
4 Set a pan to medium-high heat and add olive oil once hot. Dice or crumble the drained tofu and fry for about 10 minutes until it starts to get some golden colour. Stir now and then only.
5 Pour the sauce over the tofu and cook for 15 to 20 minutes until it reduces. Season with salt and pepper to taste.
6 Serve in tacos, as a burrito filling, over rice or with potatoes.
Notes
- Adding two chipotles in adobo makes this dish just a little bit spicy. Add more or less depending on your taste
- Using tinned tomatoes works great here.
- Using miso paste to season this sauce is a great way to mix new flavours. The result is delicious and not overwhelming.
- Serve with fresh coriander, lime wedges, cream or avocado.