Hey y’all, I’ve got a delicious recipe to share with you today that’s perfect for when you’re craving something savory and spicy. It’s a copycat version of Chipotle’s Sofritas Tofu, and trust me, it’s even better than the original. This recipe is perfect for vegans and vegetarians or anyone looking for a tasty plant-based meal.
First up, let’s talk about the star of the dish, the tofu. For this recipe, you’ll need about 2 blocks of extra-firm tofu. Make sure to drain and press the tofu beforehand so that it absorbs more of the marinade. To make the marinade, you’ll need a combination of spices and sauces such as smoked paprika, cumin, oregano, adobo sauce, and tomato paste. Mix all of the marinade ingredients together and then add the tofu, making sure it’s coated evenly. Let it marinate for at least an hour in the fridge, preferably overnight if you have time.
Now onto the fun part, cooking! Heat up some oil in a pan and add the marinated tofu. Cook for about 10-15 minutes until the tofu is crispy and browned on the outside. Once it’s cooked, remove it from the pan and set aside.
Next, you’ll need some veggies to add to the dish. I like to use onions, peppers, and corn, but feel free to use whatever veggies you have on hand. Sauté the veggies in the same pan you cooked the tofu in until they’re tender.
Now, for the assembly! Grab a bowl and start with a bed of rice or quinoa. Top it with the cooked veggies and then add the tofu on top. Don’t forget the toppings! I like to add some fresh cilantro, avocado, and a squeeze of lime juice.
And there you have it, a delicious and healthy bowl of Sofritas Tofu that will satisfy your craving for something spicy and flavorful. This recipe is perfect for meal prepping or for a quick and easy weeknight meal. Give it a try and let me know what you think!
Recipe:
– 2 blocks extra-firm tofu, drained and pressed
– 1 tbsp smoked paprika
– 1 tbsp cumin
– 1 tsp oregano
– 1 tbsp adobo sauce
– 1 tbsp tomato paste
– Salt and pepper to taste
– 2 tbsp oil
– 1 onion, chopped
– 1 red pepper, sliced
– 1 cup corn
– Cooked rice or quinoa
– Toppings: fresh cilantro, avocado, lime wedges
1. In a bowl, mix together smoked paprika, cumin, oregano, adobo sauce, tomato paste, salt, and pepper. Add in the tofu and toss to coat. Marinate in the fridge for at least an hour or overnight.
2. Heat up oil in a pan over medium-high heat. Add in the tofu and cook for 10-15 minutes until browned and crispy. Remove from pan and set aside.
3. In the same pan, sauté onions, peppers, and corn until tender.
4. Assemble the bowls by starting with a bed of rice or quinoa. Add the veggies and tofu on top. Top with fresh cilantro, avocado, and a squeeze of lime juice. Enjoy!
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