Tofu Sofritas
Ingredients
The vegetables
-
½
unit
white onion, cut into 4 wedges
-
1
unit
red bell pepper, halved lengthwise
-
1
unit
green bell pepper, halved lengthwise
-
1
unit
roma tomato, halved lengthwise
-
1
whole
jalapeño pepper
-
4
cloves
garlic, unpeeled
The tofu and sauce
-
2
14-ounce
blocks extra-firm tofu, patted dry and torn into large crumbles
-
2
unit
chipotle peppers plus 1 tablespoon adobo sauce from a can
-
1
tablespoon
tomato paste
-
1½
teaspoons
chili powder
-
1½
teaspoons
ground cumin
-
1
teaspoon
sea salt, plus more for sprinkling
-
2
tablespoons
avocado oil, plus more for drizzling
-
¼
cup
water
Instructions
- Preheat the oven to 450°F and line two baking sheets with parchment paper.
- On one baking sheet, place the onion, red and green bell peppers, tomatoes, and jalapeño, drizzle with avocado oil and sprinkle with salt. Roast for 20 to 30 minutes.
- On the second baking sheet, place the tofu, drizzle with avocado oil, and sprinkle with salt. Bake for 30 to 35 minutes.
- After roasting, peel the garlic and stem the jalapeño. In a food processor, combine the roasted veggies, garlic, chipotles, adobo sauce, tomato paste, chili powder, cumin, and salt. Pulse to form a thick sauce.
- In a skillet, heat avocado oil over medium heat, add the sauce and tofu, and stir to combine. Add water and cook for 7 to 10 minutes until the sauce thickens.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
0mg
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