Spicy Sofritas Tofu Recipe

Introduction

Spicy Sofritas Tofu is a flavorful and smoky plant-based dish inspired by Mexican cuisine. This spicy tofu scramble is perfect for tacos, burritos, or rice bowls, delivering bold heat balanced with savory depth. It’s an easy way to enjoy a satisfying vegan protein packed with vibrant flavors.

Ingredients

• 1 poblano pepper
• 1-3 individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)
• 2 tablespoons of the adobo sauce
• 2-3 cloves garlic
• 2 teaspoons cumin
• 1 teaspoon chili powder or smoked paprika
• 1/2 cup of your favorite salsa
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1 14-ounce package extra firm tofu

Instructions

1. Step 1: Roast your poblano pepper by holding it over the flame on a gas range until hot and blistered. Alternatively, coat the poblano with oil, place on a baking sheet, and broil in the oven for 15 minutes, turning until it’s soft and blistered.
2. Step 2: In a small blender or food processor, combine the roasted poblano, chipotle peppers, garlic, cumin, chili powder or smoked paprika, salsa, and adobo sauce. Pulse until a mostly smooth paste forms.
3. Step 3: Slice tofu and press with a clean towel to remove excess moisture for better sauce absorption. Heat a drizzle of canola oil over medium-high heat in a skillet.
4. Step 4: Crumble the tofu into small bits in the skillet, scrambling like you would eggs. Pour the sofritas sauce over the tofu along with 1/2 cup of water.
5. Step 5: Simmer the tofu and sauce mixture for 15-20 minutes, stirring occasionally, until the sauce is richly colored and slightly thickened. Add more water if needed and season with salt to taste.
6. Step 6: Serve your spicy sofritas tofu hot in tacos, burritos, or over rice bowls for a flavorful meal.

Tips & Variations

• For a milder dish, reduce the number of chipotle peppers or omit the adobo sauce.
• Try adding black beans or pinto beans into the scramble for extra protein and texture.
• Use smoked paprika instead of chili powder for a smoky but less spicy flavor.
• Press the tofu well for the best texture and maximum sauce absorption.

Storage

Store leftover sofritas tofu in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pepper instead of poblano?

Yes, you can substitute poblano with a mild green bell pepper or anaheim pepper, but keep in mind the flavor will be less smoky and slightly different.

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just double-check your salsa and adobo sauce labels to make sure they don’t contain any gluten additives.

Spicy Sofritas Tofu Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

Spicy Sofritas Tofu is a flavorful vegan Mexican-inspired dish made by roasting poblano peppers and blending them with chipotle peppers, garlic, and spices to create a rich, smoky sauce. The sauce is simmered with crumbled tofu, producing a spicy and satisfying protein perfect for tacos, burritos, or rice bowls.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Sofritas Sauce Ingredients

• 1 poblano pepper
• 1–3 individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)
• 2 tablespoons of the adobo sauce
• 2–3 cloves garlic
• 2 teaspoons cumin
• 1 teaspoon chili powder or smoked paprika
• 1/2 cup of your favorite salsa

Tofu Mixture Ingredients

• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1 14-ounce package extra firm tofu

Instructions

1. Roast the Poblano: Hold the poblano pepper over a gas flame until the skin is hot and blistered. Alternatively, preheat your oven to broil, coat the poblano with oil, place it on a baking sheet, and roast for 15 minutes until the skin is softened and blistered.
2. Make the Sofritas Sauce: Remove the roasted poblano’s stem and skin if desired for less bitterness. Place the poblano, chipotle peppers, garlic, cumin, chili powder or smoked paprika, salsa, and adobo sauce into a blender or food processor. Pulse until a mostly smooth paste forms.
3. Prepare the Tofu: Slice the extra firm tofu and press it with a clean towel to remove excess moisture; this helps it soak up the sauce better.
4. Cook the Tofu: Heat 2 tablespoons of canola oil in a skillet over medium-high heat. Crumble the tofu into small bits using a spatula or wooden spoon and sauté until slightly golden and warmed through.
5. Combine Tofu and Sauce: Add the blended sofritas sauce to the cooked tofu along with 1/2 cup water. Simmer on medium-low heat for 15-20 minutes, stirring occasionally, until the sauce thickens and deepens in color. Add more water if necessary to reach your desired consistency.
6. Season and Serve: Taste and season with salt and lime juice as needed. Serve the spicy sofritas tofu in tacos, burritos, or rice bowls as desired.

Notes

• Adjust the number of chipotle peppers to control the spice level.
• Pressing the tofu well is essential for better flavor absorption.
• For a less smoky flavor, substitute chili powder for smoked paprika.
• The dish can be stored in the refrigerator for up to 4 days.
• Add more water during simmering if the sauce reduces too much.

Keywords: Spicy Sofritas Tofu, vegan tofu recipe, Mexican tofu dish, chipotle tofu, spicy tofu meal, sofritas sauce