Spicy Sofritas Tofu

Ingredients

• 1 poblano pepper
• 1-3 individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)
• 2 tablespoons of the adobo sauce
• 2-3 cloves garlic
• 2 teaspoons cumin
• 1 teaspoon chili powder or smoked paprika
• 1/2 cup of your favorite salsa
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1 14-ounce package extra firm tofu

Instructions

1. Roast your poblano
2. Hold the poblano over the flame on a gas range until it’s hot and blistery. Alternatively: turn your oven to the broil setting, coat the poblano with oil, place on a baking sheet, and roast for 15 minutes at a time until it’s soft and blistered.
3. Make a sofritas sauce
4. Place poblano, chipotles, garlic, spices, and salsa in a small blender or food processor (EXCEPT tofu). Pulse until a mostly smooth paste forms.
5. Make the sofritas tofu
6. Slice the tofu and press with a clean towel to remove as much excess moisture as you can (the drier the tofu, the better it soaks up the sauce). Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. You can do beans or no beans – this is a choose your own adventure here. Add the sofritas sauce with 1/2 cup water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with the salt and lime juice.
7. Serve in tacos, burritos, and mega rice bowls!