1, 14 oz block extra firm tofu, drained and pressed
1 tbsp avocado oil
1 tbsp cornstarch
2 chipotles in adobo
1 tbsp adobo sauce
½ cup water
½ cup finely diced onion
1 tbsp tomato paste
1 tbsp maple syrup
2 cloves garlic, minced
1 tsp salt
½ tsp dried oregano
½ tsp ground cumin
½ tsp paprika
Heat a large skillet over medium heat and add the avocado oil.
Crumble the tofu into the skillet, then sprinkle with the cornstarch. Saute, stirring often, until most of the tofu is crispy and golden, about 10-15 minutes.
Meanwhile, to a blender, add the chipotles, adobo sauce, water, onion, tomato paste, maple syrup, garlic, salt, oregano, cumin, and paprika. Blend briefly until ingredients are broken up and well combined, but some chunks remain.
Pour the contents of the blender into the skillet with the sauteed tofu. Stir well to combine, then saute another minute or two. Remove from heat.
Serve tofu sofritas on top of salads, in rice bowls, or wrapped up with veggies in your favorite gluten free tortilla!
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