Sofritas
Try this delicious sofritas recipe for a flavorful and healthy vegan meal that can be enjoyed in various ways. It's gluten-free, oil-free, high protein, and Daniel Fast approved.
Servings: 4
Calories: 112kcal
Ingredients
- 1 15- oz. package of extra firm tofu not silken
- 1 green bell pepper slightly charred
- ½ white onion roughly chopped
- 3 cloves garlic roughly chopped
- 1 date pitted, soaked in hot water, and roughly chopped
- 2 Tbsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp ground coriander
- ½ tsp oregano
- 2 Tbsp coconut aminos
- 2 Tbsp tomato paste
- 1 Tbsp apple cider vinegar
Instructions
- Start by draining and pressing as much water out of the tofu as possible. Wrap the tofu in a paper towel and then a clean tea towel, place a heavy skillet on top, and let it sit for about 10 minutes. See Notes for the freezer method.
- Fire up your gas cooktop (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. Alternatively, broil the green pepper for 1 to 2 minutes, then turn and slightly char the other side.
- Add charred bell pepper, chopped onion, garlic, and a chopped date to a food processor (or blender). Process or blend 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. Set aside.
- 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 crisp brown bits. Using a stiff spatula, scrape the brown bits while breaking down the tofu into a crumble.
- Reduce heat to medium-low. Add the dry spices and coconut aminos and stir well to incorporate. Let it cook for a minute or two. It should smell amazing!
- Stir in tomato paste, apple cider vinegar, and green pepper sauce mixture from the food processor (or blender with vented lid) into the pan with the tofu and let cook uncovered over medium-low heat for about 5 to 7 minutes.
- Remove from the heat and enjoy!
Notes
- Prep Tofu: For a firmer, chewier texture, it's essential to remove as much water from the tofu 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.
- Serving Suggestions: Enjoy this copycat sofritas in a sofritas buddha bowl, in our black bean breakfast burrito, and in vegan black bean tacos. You could also add this to our vegan nachos for a protein and flavor boost.
- Leftovers/Meal Prep: Leftovers keep well in a covered container in the refrigerator for up to four days.
Nutrition
Calories: 112kcal | Carbohydrates: 13g | Protein: 10g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 377mg | Potassium: 466mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1619IU | Vitamin C: 37mg | Calcium: 75mg | Iron: 3mg
