Sofritas (VEGAN, OIL FREE)

This Sofritas recipe is a must-have if you love the flavors of Chipotle Mexican Grill. It's smoky, spicy, slightly sweet, and takes about 40 minutes to whip up. Even though this recipe is oil-free, the flavor is still off the charts. This Sofritas recipe can be used as a base in tacos, a bowl or burrito, or chilled to add on top of a salad.

This Sofritas recipe has 13 key ingredients

1. Tofu, extra firm (not silken)
2. Green bell pepper
3. Onion
4. Garlic
5. Date
6. Chipotle chili powder
7. Cumin, ground
8. Chili powder
9. Coriander, ground
10. Oregano
11. Tomato paste
12. Coconut aminos
13. Apple cider vinegar

This recipe uses a 14-ounce package of extra firm tofu. However, different brands have different package sizes, but they're typically between 14 to 16-ounces. Go ahead and use the whole package. There's no need to section off 2 ounces because the recipe calls for 14 ounces.

Pro Tip for Removing Water from Tofu

For a firmer, chewier texture of tofu, it's essential to remove as much water as possible. Here is a hack I learned. Drain and slice the tofu, then place it in the freezer until frozen solid. Remove the tofu from the freezer and let it thaw in the refrigerator. This four-step (drain, slice, freeze, thaw) process removes more water, giving you beautifully firm tofu.

As stated in a 2012 article in Slate, "Freezing changes the texture of tofu drastically and almost magically: When ice crystals form, they create small holes in the tofu, making it far spongier, firmer, and chewier than it was before. No amount of draining, patting dry, or pressing tofu can minimize sogginess as much as freezing does."

How to Prepare

1. Start by draining and pressing as much water out of the tofu as you can. One way to do this is to wrap the tofu in a clean tea towel, place a heavy skillet on top, and let it sit for about 10 minutes. Revisit the Pro Tip for another method that does take some preplanning but works beautifully.
2. While you're waiting on the tofu, fire up the stove (or grill) over medium-low heat. Place the green bell pepper directly on top of the grate. Carefully allow the green pepper to char slightly on all sides.
3. Add charred bell pepper, chopped onion, garlic, and date to a food processor (or blender) and process into a sauce. If the mixture is stiff, add 1 to 2 tablespoons of water to thin it out. It should be the consistency of a blended salsa.
4. Preheat a dry skillet over medium heat. Once hot, add the tofu. Yes, it will stick, but don't worry about it. Let it cook in the hot pan to develop some crispy brown bits. Using a stiff spatula, scrape the brown bits while breaking down the tofu into a crumble.
5. Reduce heat to medium-low. Add the dry spices and coconut aminos and stir well to incorporate. Let the seasonings cook for a minute or two. (It should smell amazing!)
6. Stir in tomato paste and green pepper sauce mixture from the food processor (or blender) into the pan with the tofu and let cook uncovered over medium-low heat for about 5 to 7 minutes.
7. Remove from the heat and enjoy!

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