Spicy Tofu Sofritos

Blogging Marathon# 61: Week 4/ Day 3 Theme: Bookmarked Recipes from Fellow BM Bloggers Dish: Tofu Sofritos from Smruthi's Herbivore Cucina 
For the final day of this month's blogging marathon, I made Tofu Sofritas from Smruthi's Herbivore Cucina. I bookmarked it when I saw it on her Top 15 recipes of 2015. This is a restaurant style dish that can be easily made at home.
If you are wondering what Sofritas is, then here's a nice infographic by Chipotle that explains how cooked and crumbled tofu combined with sofrito (a very popular Latin spice mix) makes this amazing tasting dish that they call Sofritas. I ate sofritas at Chipotle once and was planning to make it at home and then I saw it on Smruthi's blog, so finally made it myself.

This dish can be used as a filling for any Mexican dish. Use it in tacos, burritos or in burrito bowls. I was snacking on it just as is -- it's spicy and very delicious.
To make the burrito bowl -- make some Cilantro lime rice (like this one with quinoa), Beans (either black beans or red kidney beans or pinto beans), Grilled or Roasted vegetables, Guacamole, Salsa (use store bought for convenience),

Recipe from Smruthi's recipe:
Tofu Sofritas Ingredients:

• 1 14oz. block Extra firm Tofu
• 1 Small Onion, chopped
• 1 Small Green pepper, chopped
• 2 Garlic cloves, finely minced
• 1tsp Chipotle chili, chopped
• 1 Medium Poblano Chili, diced
• 2 Medium Tomatoes, chopped
• 1tsp Ground Oregano
• 1tsp Taco Seasoning
• 2tsp Lime juice
• To taste Salt
• 2tbsp Cilantro, finely chopped
• 1 Small Jalapeno, finely chopped

Method:

1. Drain the tofu and press it between paper towels with weight placed on top and set aside for 10~15 minute.
2. Dry roast poblano in a pan or directly over the flame or under the broiler until the skin is blistered and wrinkled. Place the poblano in a bowl and cover it for 10 minutes. Once cool enough to handle, remove the skin, chop and set aside.
3. In a large nonstick pan, heat 2tsp oil and add the diced tofu and cook till it is browned on all sides. Remove into a bowl and crumble it up.
4. In the same pan you cooked tofu, heat 2tsp more oil. Add the garlic, jalapeno, green pepper and onion. Cook till the onion turns translucent and the pepper is tender.
5. Next add the roasted poblano, chipotle chili and the tomatoes. Cook till the tomatoes are mushy and slightly dried out.
6. Season with salt, taco seasoning and ground oregano. Add the crumbled tofu and cook, stirring occasionally, until the flavors mingle.
7. Sprinkle with chopped cilantro and squeeze lime juice.

Lets check out what my fellow marathoners have cooked today for BM# 61.