Vegan Sofritas
Ingredients
-
2
tablespoons
olive oil
-
1
small
yellow onion, diced
-
3
cloves
garlic, minced
-
1
16-ounce package
extra-firm tofu, pressed and crumbled
-
1
medium
red bell pepper, quartered and seeded
-
2
Roma
tomatoes, quartered
-
¼
cup
vegetable broth
-
2
canned
chipotle peppers in adobo sauce
-
1
tablespoon
canned adobo sauce
-
1
tablespoon
tomato paste
-
1
tablespoon
red wine vinegar
-
2
teaspoons
brown sugar
-
½
teaspoon
dried oregano
-
½
teaspoon
ground cumin
-
½
teaspoon
smoked paprika
-
to taste
sea salt
Instructions
- Heat olive oil in a large skillet over medium-high heat, then sauté onions until translucent.
- Add garlic and cook for an additional 2 minutes.
- Add crumbled tofu and salt, cooking until lightly browned.
- Transfer the tofu mixture to a bowl and clean the skillet.
- In a blender, combine bell pepper, tomatoes, vegetable broth, chipotle peppers and sauce, tomato paste, red wine vinegar, brown sugar, oregano, cumin, and paprika; blend until almost smooth.
- Pour the sofrito mixture into the skillet, bring to a boil, then reduce heat and simmer for 15 to 20 minutes until thickened.
- Stir in the tofu and heat on low for 5 minutes to meld flavors, then season with salt and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
173
Total fat
9g
Total carbohydrates
15g
Total protein
9g
Sodium
208mg
Cholesterol
0mg
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