Chipotle Sofritas Tacos

Tofu is one of those things that’s always been on my “no- not really” list. I’m not really one for a meatless main course period but this knock-off “Sofritas” recipe from the Chipotle menu is “da bomb”.

These Chipotle Sofritas Tacos are made with tofu and beans, tossed in a chipotle tomato sauce, and can be topped with any of your favorite toppings. Plus they can easily be made gluten-free and vegan.

Ingredients:

Sofritas Tacos Ingredients:

  • 1 (14 ounce) package extra-firm organic tofu, drained
  • 1 batch chipotle sauce (see below)
  • 2 tablespoons vegetable oil
  • 1 large red bell pepper or poblano pepper, cored and diced
  • 1 (15 ounce) can black or pinto beans, rinsed and drained
  • warmed corn or flour tortillas
  • optional toppings for serving (choose your favorites): any kind of salsa (*see recipe below for my corn salsa), Mexican crema or sour cream, guacamole, crumbled queso fresco, chopped fresh cilantro and white onion, fresh lime wedges, etc.

Chipotle Sauce Ingredients:

  • 3/4 cup water or vegetable stock
  • 2 chipotles in adobo sauce
  • 1 clove garlic, peeled
  • quarter of a small white onion, peeled
  • 1 cup fire-roasted crushed tomatoes
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon oregano
  • generous pinch of Kosher salt and black pepper

Directions:

How To Make The Sofritas Tacos:

  1. Roll up the block of tofu in a few layers of paper towels, then place the covered tofu on a plate and place something heavy on top of it to help it drain.  I usually use a plastic cutting board on top, covered with a few cookbooks.  Let the tofu drain for at least 15 minutes, replacing the paper towels if they get too wet.  (*To speed this up even more, cut the tofu into four skinny rectangles, and do the same process with them.  The tofu will drain faster if it’s not quite as thick.)
  2. While the tofu is draining, make the chipotle sauce (see below).
  3. When you’re ready to cook the sofritas, heat the oil over medium-high heat in a stockpot or large saute pan.  Add the tofu and red pepper and saute for 5-7 minutes, gently stirring every minute or so, until the tofu is cooked and slightly browned around the edges, and the red pepper is cooked and softened.
  4. Add in the beans and chipotle sauce, and stir to combine.  Continue cooking over medium-high heat until the sauce reaches a simmer.  Then reduce heat to medium-low and simmering for 5 more minutes.
  5. Remove from heat and serve immediately, spooning the sofritas into warmed tortillas, topped with your desired toppings.

How To Make The Chipotle Sauce:

  1. Add all ingredients to a blender or food processor.  Blend until completely smooth.
  2. Taste and season with extra salt and black pepper (or other ingredients), if needed.

Corn Salsa Ingredients:

  • 1 jalapeno, cored and finely-diced
  • 1 (15 ounce) can whole kernel corn
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup finely-diced red onion
  • 1 tablespoon fresh lime juice
  • pinch of salt and ground cumin

Corn Salsa Directions:

  • Toss all ingredients until combined.  Use immediately, or refrigerate in a sealed container for up to 2 days.

    Recipe originally appeared on BlogLovin.com.