Chipotle Sofritas Copycat

🧂 Ingredients

• 2 tbsp oil

  Chipotle uses rice bran oil, but any neutral tasting oil will do
• ½ yellow onion, diced
• 2–3 cloves garlic, minced
• 1 poblano pepper, diced

  *can sub with ½ green bell pepper and ½ tsp ancho chili powder
• 1 lb extra-firm tofu or bean curd
• ¼ cup water
• 1 small tomato, diced
• 1 tbsp tomato paste
• 3 tbsp chipotle peppers in adobo sauce
• 1 tsp cumin
• ½ tsp ground oregano
• ¾ tsp salt
• ½ tsp ground black pepper
• ½ fresh lime

Instructions

• 1 Heat 2 tbsp oil over medium heat in a skillet. Add 1/2 yellow onion, diced, 2–3
  cloves garlic, minced, and 1 poblano pepper, diced. Sauté for a few minutes,
  stirring occasionally.
• 2 Crumble in 1 lb extra-firm tofu or bean curd and sauté it for a few more
  minutes, stirring occasionally, until the tofu starts to stick to the pan.
• 3 Stir in 1/4 cup water, 1 small tomato, diced, 1 tbsp tomato paste, 3 tbsp
  chipotle peppers in adobo sauce, 1 tsp cumin, 1/2 tsp ground oregano, 3/4 tsp
  salt, and 1/2 tsp ground black pepper. Turn the heat down to medium low. Cover
  and simmer for about 10 minutes.
• 4 Remove from heat and squeeze over the juice of 1/2 fresh lime. Serve over rice
  or in a burrito bowl. Enjoy!

Nutrition Info