Spicy Sofritas Tofu

The truth is that I am sort of 75% there on tofu, like most people, I think? but I am 200% there on sofritas tofu – like the stuff you get at Chipotle, and as of now, the stuff that you make at home.

It’s to the point where Ineedthemeveryday.

There is no burrito, rice bowl, taco, quesadilla, breakfast skillet, or nacho platter that does not benefit in some way from a heap of spicy, saucy sofritas.

First Of All, What Is Sofritas?

Thanks to popularization from Chipotle, I think many people now associate the term sofritas specifically with spicy shredded or ground tofu in a peppery, tomatoey sauce. At Chipotle, sofritas = tofu.

But more generally, according to our lady of the internet, Wiki: “sofrito, sofregit, soffritto, or refogado is a sauce used as a base in Latin American, Spanish, Italian and Portuguese cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil.”

Okay So… What’s In Sofritas?

Okay, good question.

• First and foremost, in this case, TOFU! Main ingredient.
• Chipotle peppers.
• Roasted poblanos.
• Garlic.
• Salsa (shortcut ingredient to get us some onions, tomatoes, and rockstar flavor)
• Cilantro

All the big flavor players get pureed into a sucker punch sauce and poured all over your crumbled, browned tofu, and the whole thing gets gently simmered into flavorful yumminess.

SO MUCH YUM.

How To Make Sofritas

This recipe could not be easier! Here’s what you’re going to do: 

1. Roast your poblano peppers. You can do this over an open flame or just toss them on a baking sheet and broil them in the oven for a bit until they’re blistery. Easy peasy. 
2. Pop your blistered poblanos, chipotle peppers, garlic, spices, and salsa in a blender and blend, blend, blend!
3. Scramble up your tofu in a large skillet and add your spicy sauce. Add beans if you’d like to make things a little thicker. Yay for even more plant-based protein!
4. Pop these spicy sofritas in a burrito (or burrito bowl), on top of a rice bowl, served in tacos, or maybe even the mixture straight out of the skillet. We’ve been known to do that.