Ingredients

  • 1/4 cup chipotle in adobo
  • 2 Tbsp olive oil
  • 2 cups vegetable broth
  • 1 tbsp ground cumin
  • 2 tsp oregano
  • 1 tsp salt
  • 3 tbsp lemon juice
  • 1 tbsp sugar
  • 2 poblano pepper (roasted, skin and seeds removed)
  • 2 tbsp tomato paste
  • 2 garlic cloves

  • 1 lb tofu, pressed

  • Extra canola oil for frying

Instructions

  1. Preheat oven to 400 F
  2. Roast poblano peppers - cut in half and remove seeds, coat with canola oil, roast for 20-30 minutes. Let cool and scrape off skins.
  3. Add chipotle peppers, adobo sauce, poblano pepper, garlic, cumin, oregano, tomato paste, olive oil, salt, lemon juice, sugar, and vegetable broth to blender or food processor and blend until pureed.
  4. Slice tofu 1/2 in thick and fry. Chop into cubes and set aside.
  5. In a wide pan over medium heat, saute puree for 3 minutes to develop taste.
  6. Add tofu to sauce and simmer 6-8 minutes, leaving sauce a little watery.
  7. Serve with rice, beans, and guacamole.

Credit https://www.chefdehome.com/recipes/429/chipotle-sofritas-chipotle-mexican-grill-s-braised-sofritas-copycat