Print Options:

Chipotle Sofritas Bowl

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

 2 Chipotle Peppers in Adobo Sauce
 3 tbsp Adobo Sauce (from can)
 2 tbsp Olive Oil
 2 cups Vegetable Stock
 1 tsp Cumin Powder
 2 tsp Oregano
 1 tsp Salt (or to taste)
 3 tbsp Lemon Juice (about 2 medium-sized lemons worth)
 1 tbsp Sugar
 1 Poblano Pepper
 2 tbsp Tomato Paste
 2 Garlic Cloves
 1.25 lbs Tofu (Super Firm)
 2 tbsp Canola Oil

Start with roasting the poblano pepper for about 5 minutes. Let cool a little, then remove seeds and scrape ­off the skin of the poblano. Set aside.


For sauce, in a blender/food processor jar, add chipotle pepper, adobo sauce, poblano pepper, garlic, cumin powder, oregano and tomato paste.


Add olive oil, salt, lemon juice, sugar, and 1/4 cup vegetable stock. Process to make a fine puree. Set aside.


To prepare Tofu, pat dry with paper towel to soak any moisture. Heat 1 tbsp oil in a non­-stick pan, add half of tofu and shallow-fry until crisp from both sides. (about 3-5 minutes each side). Repeat with remaining tofu.


Drain prepared tofu on paper towel to soak excess of oil while you finish frying rest.

Making the Sofritas

In a wide pan, add 1/2 cup of the sofritas sauce prepared in step 3. Saute, stirring frequently until oil starts to show on side (about 2­-3 minutes).


Add fried and chopped tofu and cook for 1 minute, coating it in the sauce.


Add remaining vegetable stock. Mix well and bring mixture to rolling boil, then reduce heat and simmer for 6­-8 minutes. Break pieces of tofu with spatula once ­in ­a­while while sauce is cooking. Don't let water/stock completely dry­ off, leave sauce little sauce­y like Chipotle's.


Sofritas are ready! Serve with rice, beans, guacamole, and your favorite style of salsa. Add large flour tortillas to make it a burrito instead of a bowl.

Nutrition Facts

Servings 4