Friday Night Under Five = Sofritas

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)

Friday NightUnder 5---Sofritas.png


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.

Momma’s Sofritas

(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…


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