CHIPOTLE SOFRITAS (COPYCAT)
This Chipotle Sofritas recipe tastes just like the original! Shredded tofu braised in spices makes a great vegan option for burritos, tacos, and salads.
Provided by Meggan Hill
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- In a food processor, combine bell pepper, tomato, onion, water, chipotle chilies and adobo sauce, garlic, red wine vinegar, ancho chile powder, cumin, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Pulse until the marinade is slightly chunky and thoroughly combined. Set aside.
- In a skillet over medium-high heat, heat oil until shimmering. Working in batches if necessary, carefully place the tofu in the pan, flip occasionally, and cook until the tofu is golden brown, about 10 minutes. Remove from pan and drain on a plate lined with paper towels.
- Roughly chop the tofu, or pulse the tofu in a food processor until the tofu is roughly in 1/4 inch pieces. Place in a bowl and add the marinade. Cover and allow to sit for at least 30 minutes, or overnight in the refrigerator.
- To cook the tofu, heat a medium skillet over medium high heat. Add the marinated tofu and any remaining marinade. Add 1/4 cup water and bring to a boil. Add additional water to desired consistency. (I like there to be additional liquid for serving.) Reduce to simmering. Cook until the tofu throughout heated, about 10 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 86 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHIPOTLE SOFRITAS TOFU
This vegan Chipotle copycat Sofritas Tofu is even better than the real thing! It's spicy, filling, and perfect for tacos, burritos/ burrito bowls, nachos, or just on its own.
Provided by Lexi
Categories Dinner
Time 1h15m
Number Of Ingredients 16
Steps:
- to 375˚F.
- Drain tofu and slice block in half so you have two thinner rectangles. Cube, then arrange on an even layer of paper towel, cover with more paper towel and set something heavy on top (like a book) for at least 15 minutes, preferably 30 minutes.
- Place pressed tofu in a ziploc or reusable bag with 1 tbsp oil and shake to coat. Add cornstarch and salt and shake until tofu is evenly coated. Transfer tofu to a parchment paper-lined baking sheet and bake for 25-30 minutes. Remove from oven and roughly chop tofu into smaller pieces.
- While the tofu is baking, add all sauce ingredients to a blender and blend until smooth. If you're sensitive to spice, start with 1 chipotle pepper and 1 tbsp of adobo sauce, and increase after tasting (if desired).
- Add remaining 2 tbsp of oil to a large sauté pan over medium heat. Add onion and sauté for 5 minutes. Add garlic and cook for 2-3 more minutes.
- Add chopped tofu and stir well. Add in sauce and let simmer for 10-15 minutes, stirring every minute or two, until tofu is crispy and sauce is mostly reduced.
- in a burrito bowl, tacos, or eat on its own!
Nutrition Facts : Calories 237 calories, Sugar 4.8 g, Sodium 885.6 mg, Fat 15.9 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 12.2 g, Fiber 2.3 g, Protein 11 g, Cholesterol 0 mg
CHIPOTLE TOFU
Make and share this Chipotle Tofu recipe from Food.com.
Provided by That is Dr House to
Categories Soy/Tofu
Time 1h40m
Yield 24 triangles, 12-24 serving(s)
Number Of Ingredients 11
Steps:
- Note use 1 to 2 peppers or to taste.
- Press and Drain the tofu. For an even firmer texture, freeze, thaw then press and drain.
- Preheat oven to 450°F On a lightly oiled baking sheet place the onions and tomatoes. Sprinkle with the garlic and salt [to taste] Drizzle with 2 tbsp oil and toss.
- Roast for 30 minutes. Stir every 10. Tomatoes should be tender and the onion brown around edges. [note you can also simmer them on stove top however it changes the taste a bit].
- Toast the cumin seeds in unoiled pan until fragrant [1 minute] Grind.
- Place the Rosted veggies in food processor with cumin, cloves and 1 tbsp oil and puree to smooth. Add the peppers one at a time. Puree between each. Now do the tofu.
- Reduce oven to 375°F Slice each tofu cake horizontally into 3rds. Stack and cut into slices on diagonals [make an X] You should get 12 pieces each cake.
- Whisk the Braggs, oil and water. Arrange tofu on baking sheet and toss with soy sauce mix. Bake until crisp around edges about 45 to 60 minutes. NOTE IF YOU DID NOT PRESS THIS WILL NOT HAPPEN. Turn tofu gently at 15 minute intervals.
- Transfer sauce to pan and warm on medium heat, stir constantly, when hot add tofu. Toss and add salt to taste. Cook for about 3 to 5 minutes.
Nutrition Facts : Calories 122.8, Fat 10.1, SaturatedFat 1.4, Sodium 7.9, Carbohydrate 5.2, Fiber 1, Sugar 2.4, Protein 4.4
CHIPOTLE SOUP II
This recipe was inspired by Vicki in AZ's soup and came about as a result of a goof. Added a tad too much chipotle while preparing that dish and had find a way to tame the heat. The results were so good I decided to post it.
Provided by justcallmetoni
Categories Chicken Thigh & Leg
Time 1h16m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large sauce pan or soup pot, cook onion 2 or 3 minutes in oil; add water and garlic cooking an additional minute.
- Stir in paprika and oregano into the onions; add chicken, cook until done.
- Add chicken broth, chipotles, tomatoes, corn, beans and chipotles.
- Bring to a boil, reduce heat, and simmer for 30 minutes.
- Stir in chopped cilantro and lime juice and heating through 1 minute.
- Add salt to taste.
Nutrition Facts : Calories 323.5, Fat 7, SaturatedFat 1.5, Cholesterol 63, Sodium 872.6, Carbohydrate 40.5, Fiber 6.7, Sugar 5, Protein 27.2
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