Spicy Chipotle Sofritas with Roasted Poblano and Tomatoes
This Mexican-inspired tofu dish combines the smoky heat of roasted poblanos and chipotle chilis in adobo with tangy cherry tomatoes and warm spices. The tofu is pressed, seared until golden, then crumbled and simmered in a chunky, flavorful sauce until the liquid reduces. Perfect for tacos, burrito bowls, or grain dishes, this plant-based protein offers bold, complex flavors with a satisfying meaty texture that appeals to vegetarians and omnivores alike.
Ingredients
- 8 ounces firm tofu, pressed and sliced
- 2 tablespoons olive oil
- 1 poblano, roastedbell pepper1:1milder
less smoky heat
- 2 chilis in adobo saucechipotle powder2 chilis to 1/2 tspspicy
less smoky complexity
- 1 small onion, roughly chopped
- 2 ½ cups cherry tomatoes
- 1 tablespoon apple cider vinegar
- 1 tablespoon cumin
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon sea salt
- 1 pinch nutritional yeast
Instructions
- 1
Preheat the broiler and roast poblano on foil-lined baking sheet on top rack until charred black
- 2
Remove poblano from oven, place in bowl, and cover with plate to steam
- 3
Remove poblano and scrape off charred skin
- 4
Combine poblano, chilis in adobo, onion, tomatoes, vinegar, cumin, chili powder, oregano, salt, and nutritional yeast in food processor
- 5
Pulse until runny consistency with some chunks remaining
- 6
Press tofu under heavy pot on absorbent towel to remove liquid
- 7
Slice tofu into strips
- 8
Heat oil in large skillet and add tofu
- 9
Cook tofu on both sides until golden brown without scraping until seared
- 10
Break up browned tofu with wooden spoon into ground beef-sized bits
- 11
Pour marinade over tofu and simmer until cooking liquid evaporates
Tips
Don't skip pressing the tofu - removing excess moisture helps it sear properly and absorb the flavors better.
Let the tofu develop a golden crust before breaking it up for the best texture and flavor.
Adjust the heat level by using more or fewer chilis in adobo sauce to taste.
Good to Know
Refrigerate up to 4 days in airtight container
Can be made 2 days ahead and reheated
Serve warm in tacos, burrito bowls, or over rice
Common Mistakes
Don't skip steaming the poblano to easily remove charred skin
Avoid moving tofu too early to prevent sticking and breaking
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use soft tofu instead of firm?
Firm or extra-firm tofu works best as it holds its shape when crumbled and doesn't fall apart during cooking.
How spicy is this dish?
The heat level is moderate from poblanos and chipotle chilis. Adjust by using fewer chilis or removing seeds for milder flavor.
Can I freeze leftover sofritas?
Yes, freeze up to 3 months in freezer bags. Thaw overnight and reheat in skillet, adding splash of water if needed.