Spicy Tofu Sofritas

Recipe adapted from Pinch of Yum.

Ingredients:

• 1 poblano pepper
• 1–3 individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)
• 2 TBSP of the adobo sauce
• 2–3 cloves garlic
• 2 tsp. cumin
• 1 tsp. chili powder or smoked paprika
• 1/2 c. of your favorite salsa
• 2 TBSP canola oil
• 1/2 tsp. salt
• 1 14–oz. package extra firm tofu
• 1/2 c. water
• Lime juice, to taste

Directions:

1. Roast your poblano: Turn your oven to the broil setting, place poblano on a baking sheet, and roast for 15 minutes at a time until it’s soft and blistered. Once blistered place in ziploc bag and close for about 15 minutes. After 15 mintues, remove poblano from bag and peel of skins and remove seeds. 
2. Make a sofritas sauce: Place poblano, chipotles, garlic, spices, and salsa in a small blender or food processor (EXCEPT tofu). Pulse until a mostly smooth paste forms.
3. Make the sofritas tofu: Slice the tofu and press with a clean towel to remove as much excess moisture as you can (the drier the tofu, the better it soaks up the sauce). Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. You can do beans or no beans – this is a choose your own adventure here. Add the sofritas sauce with 1/2 c. water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with the salt and lime juice.
4. Serve: Serve in tacos, burritos, tostadas, and mega rice bowls!

Spicy Tofu Sofritas: