Chipotle Sofritas (Copycat)

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 55 minutes

Ingrédients

1 medium green bell pepper (about 1/2 cup)

1 medium tomato (quartered)

1/2 medium onion (quartered)

1/2 cup water (plus additional water as needed for braising the tofu)

2 chipotle chilies (plus 2 tablespoons adobo sauce)

2 cloves garlic

1 teaspoon red wine vinegar

1 teaspoon ancho chile powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon Salt and freshly ground black pepper

1 tablespoon olive oil

1 (16 ounce) package extra-firm tofu (pressed, cut into 8 slices, see note)

Instructions

To make the marinade:

In a food processor, combine bell pepper, tomato, onion, water, chipotle chilies and adobo sauce, garlic, red wine vinegar, ancho chile powder, cumin, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Pulse until the marinade is slightly chunky and thoroughly combined. Set aside.

To make the tofu:

In a skillet over medium-high heat, heat oil until shimmering. Working in batches if necessary, carefully place the tofu in the pan, flip occasionally, and cook until the tofu is golden brown, about 10 minutes. Remove from pan and drain on a plate lined with paper towels.

Roughly chop the tofu, or pulse the tofu in a food processor until the tofu is roughly in 1/4 inch pieces. Place in a bowl and add the marinade. Cover and allow to sit for at least 30 minutes, or overnight in the refrigerator.

To cook the tofu, heat a medium skillet over medium high heat. Add the marinated tofu and any remaining marinade. Add 1/4 cup water and bring to a boil.

Reduce heat and simmer, adding additional water to desired consistency (I prefer additional liquid for serving). Cook until tofu is heated through, about 10 minutes. Season to taste with salt and pepper.

Notes

: Start with extra-firm tofu and squeeze it to extract as much liquid as possible. There are two easy ways:

1Wrap in paper towels and place in a dish. Set a heavy object on top such as a cast-iron skillet with cans on top.

2Use a handy-dandy super-slick fast-and-easy tofu press(this is the one I have and it works really well).

3Once you’ve pressed the tofu, slice it into 8 slices. If you your brick is really divided into 2 bricks, cut each slab into 4 slices. You’ll know what I mean once you start looking at tofu.

Nutrition

• Taille de Portion: 1 cup
• Calories: 128 kcal
• Lipides Totaux: 6 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 5 g
• Sodium: 88 mg
• Glucides Totaux: 10 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 5 g
• Protéines: 10 g