Tofu Sofritas with Charred Bell Peppers

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These Tofu Sofritas are perfect for your next vegan fiesta. Packed with rich Latin flavor, your guests will be coming back for seconds. This dish is so simple to throw together, it makes a great weeknight dinner as well.

Sofrito/Sofritas? Tomato/Tomato

Sofrito denotes a sauce base used traditionally in Latin American, Italian, Portuguese, or Spanish cuisine. While there is no one defined set of ingredients, it typically includes a blend of aromatic ingredients like garlic, peppers, onion, herbs and spices. The sauce serves as a base for a variety of dishes.

Sofritas, on the other hand, is a made up word in recent history. It denotes a blend of aromatic spices usually in a base of chopped protein. These Vegan Sofritas with Charred Bell Peppers pack in the flavor for a dish that will have you coming back for more!

Make it a Meal

Complete this meal with a side of delicious Homestyle Black Beans with Sweet Potato Smash.

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Tofu Sofritas with Charred Bell Peppers and Sour Cream

Prep Time: 15 minutes Cook Time: 50 minutes
Yield:4 servings

Ingredients

For the Tofu

1 tablespoon olive oil

1 (16 oz.) package extra firm tofu, drained and pressed

For the Marinade

1 green bell pepper, roughly chopped

2 cloves garlic, peeled

1 medium tomato, roughly chopped

½ yellow onion, roughly chopped

1 teaspoon chili powder

1 teaspoon cumin powder

½ teaspoon dried oregano

1 teaspoon red wine vinegar

1 can chiles in adobo sauce

½ teaspoon salt

¼ teaspoon pepper

3/4 cup water, divided, plus additional as needed

For the Peppers

4 bell peppers, any color

For Serving

Vegan sour cream

Vegan cheese

Gluten-free tortillas

Instructions

For the Tofu

  1. Heat a skillet (preferably cast iron) over medium high heat and add olive oil.
  2. Slice the drained and pressed tofu into 8 slices.
  3. When the pan is hot, add tofu and cook about 10 minutes, until golden brown.
  4. Prepare marinade while tofu is cooking.
  5. Remove tofu from pan and drain on paper towels.
  6. Chop tofu into ¼ inch pieces.

For the Marinade

  1. In a food processor, add bell pepper, garlic, tomato, onion, chili powder, cumin, oregano, vinegar, 2 tablespoons adobo sauce, 2 chiles from the can, salt, pepper and ½ cup water. Pulse until combined, but still slightly chunky.
  2. Place the chopped tofu in a bowl and pour the marinade on top. Cover and allow to sit for at least 30 minutes, or overnight in the refrigerator.
  3. Heat a medium skillet over medium high heat. Add marinated tofu and ¼ cup water; bring to a boil.  Add additional water to desired consistency.  Reduce to simmering and cook until the tofu is heated through, approximately 10 minutes.

For the Peppers

  1. Preheat over to 450°F. Place the oven rack about 4 inches under the broiler.
  2. Cut peppers in half and remove stems, seeds and membranes.
  3. Lay peppers cut side down on a foil-lined baking sheet.
  4. Roast for about 15-20 minutes or until the skins are very dark and have collapsed.
  5. Let the peppers cool for a few minutes then peel off the skins and discard. They should slip off easily.
  6. Slice peppers into strips.

To Serve

Serve Sofritas in warm gluten-free tortillas topped with roasted peppers, vegan sour cream, and vegan cheese.

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