116-ounce package extra-firm tofu, pressed for 30 minutes and crumbled
1medium red bell pepperquartered and seeded
2Roma tomatoesquartered
¼cupvegetable broth
2canned chipotle pepper in adobo sauce
1tablespooncanned adobo saucefrom the can of chipotle peppers
1tablespoontomato paste
1tablespoonred wine vinegar
2teaspoonsbrown sugar
½teaspoondried oregano
½teaspoonground cumin
½teaspoonsmoked paprika
sea salt to taste
Instructions
In a large skillet set over medium-high heat, heat the oil. Add in the onions and saute for about 3-4 minutes until translucent. Add in the garlic and saute for another 2 minutes. Add the crumbled tofu with a generous pinch of salt, and cook, stirring often, until the tofu is lightly browned, 6 to 8 minutes. Transfer the cooked tofu mix to a bowl and clean out the pan.
Place the red bell pepper, tomatoes, water or stock, chipotle pepper and sauce,
tomato paste, red wine vinegar, sugar, oregano, cumin, and paprika in a blender. Process until almost smooth—a few small bits of tomatoes will add texture to the sofritas.
Return the skillet to the stovetop and pour in the sauce. Bring the sauce to a boil, then reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes, or until the sauce has thickened slightly and no longer tastes like raw tomato.
Add the tofu to the skillet with the sauce; stir to coat, and heat on low for 5 minutes to let the flavours meld. Season with salt to taste if needed, then add the sofritas to burritos, burrito bowls, salads, etc.
Notes
To store: Leftover sofritas will keep in an airtight container in the fridge for up to a week. You can reheat your sofritas in the microwave or in a skillet set over medium heat.To freeze: Sofritas freeze well for up to 3 months, so feel free to make a double batch and save some for later. Thaw them in the refrigerator overnight, then reheat on the stove or in the microwave.