Chipotle Sofritas Tacos at home
- Yield 6
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Chipotle Sofritas Tacos at home is a dinner recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 (14 ounce) package extra-firm organic tofu, drained
- 1 batch chipotle sauce (see below)
- 2 tablespoons vegetable oil
- 1 large red bell pepper or poblano pepper, cored and diced
- 1 (15 ounce) can black or pinto beans, rinsed and drained
- warmed corn or flour tortillas
- 3/4 cup water or vegetable stock
- 2 chipotles in adobo sauce
- 1 clove garlic, peeled
- quarter of a small white onion, peeled
- 1 cup fire-roasted crushed tomatoes
- 1 tablespoon red wine vinegar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon oregano
- generous pinch of Kosher salt and black pepper
Method
Roll up the block of tofu in a few layers of paper towels, then place the covered tofu on a plate and place something heavy on top of it to help it pour off. The cook usually use a plastic cutting board on top, covered with a few cookbooks. Let the tofu pour off for at least 15 minutes, replacing the paper towels if they get too wet. (*To speed this up even more, cut the tofu into four skinny rectangles, and do the same process with them. The tofu will pour off faster if it’s not quite as thick.)
While the tofu is draining, make the chipotle sauce (see below).
When you’re ready to cook the sofritas, heat the oil over medium-a hot burner in a stockpot or large saute pan. Tip in the tofu and red pepper and saute for 5-7 minutes, gently stirring every minute or so, until the tofu is cooked and slightly browned around the edges, and the red pepper is cooked and softened.
Tip in in the beans and chipotle sauce, and stir to combine. Continue cooking over medium-a hot burner until the sauce reaches a let it bubble gently. Then reduce heat to medium-low and simmering for 5 more minutes.
Lift from heat and serve while it is hot, spooning the sofritas into warmed tortillas, topped with your desired toppings.
Tip in all ingredients to a blender or food processor. Puree until completely smooth.
Taste and season with extra salt and black pepper (or other ingredients), if needed.
Kitchen notes
- 1 jalapeno, cored and finely-diced
- 1 (15 ounce) can whole kernel corn
- 1/3 cup chopped fresh cilantro
