A spicy and flavorful Mexican-inspired tofu dish with poblano peppers, chipotle, and aromatic spices. Perfect for tacos, bowls, or as a protein-packed main course.
mexican
Nutrition
Provides plant-based protein from tofu with beneficial spices and vegetables, offering moderate calories with good fiber content.
| Calories | 230 kcal |
| Energy | 963 kJ |
| Protein | 12 g |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 9 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 0 mg |
| Carbohydrate | 8 g |
| Sugars | 5 g |
| Dietary Fibre | 3 g |
| Sodium | 700 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerlunchmeal prepmain coursetacosstovetop
Sofritas
Rainbow Plant Life (Nisha Vora)
4
servings
0
per serve
0
minutes
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Ingredients
Equipment
Broiler or gas burner
Sheet pan
Metal tongs
Medium nonstick frying pan
Blender or food processor
Instructions
1
Broil the poblano pepper or green bell pepper. You have two options; the gas flame gets you a smokier flavor. No need to peel or remove the seeds when done.
a. Broiler: Arrange an oven rack 6 inches underneath the broiler flame. Lightly oil the whole poblano pepper. Add the pepper to a sheet pan and broil for 5 minutes, flip, and repeat. Allow to cool a bit, then remove the stem and seeds inside.
b. Gas flame: Cut the stem off from the pepper. Turn a gas burner to high heat. Use metal tongs to arrange the pepper on top of the flame. Using tongs, turn the pepper occasionally, about every minute, until the skin on all sides is blackened and blistered, about 4 minutes total, but do not allow it to turn to white ash or catch fire.
a. Broiler: Arrange an oven rack 6 inches underneath the broiler flame. Lightly oil the whole poblano pepper. Add the pepper to a sheet pan and broil for 5 minutes, flip, and repeat. Allow to cool a bit, then remove the stem and seeds inside.
b. Gas flame: Cut the stem off from the pepper. Turn a gas burner to high heat. Use metal tongs to arrange the pepper on top of the flame. Using tongs, turn the pepper occasionally, about every minute, until the skin on all sides is blackened and blistered, about 4 minutes total, but do not allow it to turn to white ash or catch fire.
2
Cook the aromatics. Heat 1 ½ tablespoons of oil in a medium nonstick frying pan over medium high heat. Once the oil is hot, add the onions and season with a pinch of salt. Cook for 5 to 6 minutes, or until just starting to get some color. Add garlic and cook for 2 minutes, stirring frequently. Add tomato paste, cumin, oregano, chile powder, 1 teaspoon of salt, and pepper and cook for 1 minute. Add the tomatoes and cook until they've softened, about 5 minutes. Clean out the pan.
3
While the onions are cooking, cut the tofu into 4 slabs. Squeeze out as much water as you can. Crumble tofu into small pieces, about the size of a blueberry.
4
Transfer the onion-tomato mixture to a blender or food processor. Add the broiled poblano pepper, chipotle peppers in adobo, vinegar, and water. Blend until relatively smooth. Taste the sauce, adding any sweetener as needed or more vinegar or salt.
5
Heat the remaining 1 ½ tablespoons oil in the frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer and season with ½ teaspoon kosher salt. Allow to cook 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 minutes, stirring only every 2 to 3 minutes, until most of the tofu is browned.
6
Pour in the sauce and simmer for 5 minutes, stirring occasionally. It'll start to thicken, so turn the heat to medium or medium-low and cook for another 5 minutes, or until flavors have developed and tofu is saucy. If it gets too thick, add a few splashes of water.
7
Taste, adjusting seasonings as needed. If it's a bit tangy, add a pinch of organic brown or cane sugar. Finish with a squeeze of lime juice.
Sofritas
Rainbow Plant Life (Nisha Vora)
4
servings
0
per serve
0
minutes
A spicy and flavorful Mexican-inspired tofu dish with poblano peppers, chipotle, and aromatic spices. Perfect for tacos, bowls, or as a protein-packed main course.
mexican
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Broiler or gas burner
Sheet pan
Metal tongs
Medium nonstick frying pan
Blender or food processor
Instructions
1
Broil the poblano pepper or green bell pepper. You have two options; the gas flame gets you a smokier flavor. No need to peel or remove the seeds when done.
a. Broiler: Arrange an oven rack 6 inches underneath the broiler flame. Lightly oil the whole poblano pepper. Add the pepper to a sheet pan and broil for 5 minutes, flip, and repeat. Allow to cool a bit, then remove the stem and seeds inside.
b. Gas flame: Cut the stem off from the pepper. Turn a gas burner to high heat. Use metal tongs to arrange the pepper on top of the flame. Using tongs, turn the pepper occasionally, about every minute, until the skin on all sides is blackened and blistered, about 4 minutes total, but do not allow it to turn to white ash or catch fire.
a. Broiler: Arrange an oven rack 6 inches underneath the broiler flame. Lightly oil the whole poblano pepper. Add the pepper to a sheet pan and broil for 5 minutes, flip, and repeat. Allow to cool a bit, then remove the stem and seeds inside.
b. Gas flame: Cut the stem off from the pepper. Turn a gas burner to high heat. Use metal tongs to arrange the pepper on top of the flame. Using tongs, turn the pepper occasionally, about every minute, until the skin on all sides is blackened and blistered, about 4 minutes total, but do not allow it to turn to white ash or catch fire.
2
Cook the aromatics. Heat 1 ½ tablespoons of oil in a medium nonstick frying pan over medium high heat. Once the oil is hot, add the onions and season with a pinch of salt. Cook for 5 to 6 minutes, or until just starting to get some color. Add garlic and cook for 2 minutes, stirring frequently. Add tomato paste, cumin, oregano, chile powder, 1 teaspoon of salt, and pepper and cook for 1 minute. Add the tomatoes and cook until they've softened, about 5 minutes. Clean out the pan.
3
While the onions are cooking, cut the tofu into 4 slabs. Squeeze out as much water as you can. Crumble tofu into small pieces, about the size of a blueberry.
4
Transfer the onion-tomato mixture to a blender or food processor. Add the broiled poblano pepper, chipotle peppers in adobo, vinegar, and water. Blend until relatively smooth. Taste the sauce, adding any sweetener as needed or more vinegar or salt.
5
Heat the remaining 1 ½ tablespoons oil in the frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer and season with ½ teaspoon kosher salt. Allow to cook 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 minutes, stirring only every 2 to 3 minutes, until most of the tofu is browned.
6
Pour in the sauce and simmer for 5 minutes, stirring occasionally. It'll start to thicken, so turn the heat to medium or medium-low and cook for another 5 minutes, or until flavors have developed and tofu is saucy. If it gets too thick, add a few splashes of water.
7
Taste, adjusting seasonings as needed. If it's a bit tangy, add a pinch of organic brown or cane sugar. Finish with a squeeze of lime juice.
dinnerlunchmeal prepmain coursetacosstovetop
Nutrition
Provides plant-based protein from tofu with beneficial spices and vegetables, offering moderate calories with good fiber content.
| Calories | 230 kcal |
| Energy | 963 kJ |
| Protein | 12 g |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 9 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 0 mg |
| Carbohydrate | 8 g |
| Sugars | 5 g |
| Dietary Fibre | 3 g |
| Sodium | 700 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
