Coming up on next week’s Aldi Shopping Challenge, is a dish that has quickly become a family FAV….SOFRITAS! Enjoy. (I would even venture to say, it’s as good as Chipotle’s 🙂 #humblebrag)
When we decided to go plant-based (which has now become “mostly” plant-based because we eat seafood) we had a really hard time finding restaurants and fast food that had options. We don’t eat out much, but sometimes when you are in a pinch – you need to pick up food. Enter Chipotle! Chipotle has a meat option on their menu called “Sofritas” and I was immediately hooked. I think I went to Chipotle three times that first week.
But eating out that often is not an option, so I googled for a recipe (googled is totally a verb) and found an excellent knock off. However, I thought it was a bit complicated and it had items in it that I do not keep in my pantry. So, I have modified it. It is RIDICULOUSLY good. Everyone in my family loves it – even my meat-eaters.
(I double my recipe – we have 8 people in our house and my kids eat A LOT!)
16 oz. extra-firm tofu (drain liquid and press excess liquid out with paper towels)
2 TBS. grapeseed oil.
For the sauce:
1 ¼ tsp. cumin (or more if you like – I love cumin!)
1 tsp. coriander
¼ tsp. black pepper
½ tsp. oregano (I crush them even further by rubbing between my two palms)
1 tsp. sugar
1-2 TBSP chili powder
1-2 TBSP paprika
dash or two of cayenne
½ cup veggie broth
¼ to ½ yellow onion minced in food processor
3 cloves fresh or minced garlic
2 TBSP low-sodium soy sauce
1 ½ TBSP tomato paste
1 TBSP cider vinegar
1 tsp. nutritional yeast
¼ tsp. salt (more if you like)
For the sauce, add all of the ingredients at once to either a food processor or a blender and blend until it is well mixed. Set aside.
Add grapeseed oil to skillet (I prefer a heavy cast-iron one) and heat on med-high. Cut tofu into small bitesize pieces and add to pan, until browned. (I will add several spices to the tofu as it is frying – but that is optional) Once browned add the sauce to the pan, bring to a gentle boil. Cook for 5-7 minutes until most of the liquid is gone. Taste and add more seasoning if desired.
Serve on hot corn tortillas and top with coleslaw and limes. DELICIOUS!
A quick tip for a YUMMY and super easy chipotle sauce is to get a jar of chipotle veganaise mayo at Sprouts, and mix several tablespoons with lime juice and use that as a sauce over your sofritas and coleslaw.
My coleslaw recipe is EXCELLENT – and this is coming from a person who will not eat coleslaw. You should give it a try. I will be posting the my recipe next week. Stay tuned…