So, there is a national chain that has some pretty delicious sofritas. We like them wrapped in a burrito, in a bowl, or on a salad. The name of the chain rhymes with, um, “a goat lay,” I guess. Anyway, the sofritas are quite delicious. Since they state on their website what is in the sofritas, it was pretty easy to experiment with making them! And, I did. I might add a little more onion and/or garlic next time, because Ms. VeganAsana Jr.2 thought it needed a little something else.
This recipe makes quite a bit, so you can half it if you aren’t feeding a family or don’t want delicious leftovers.
Slice tofu thinly and lay in a single layer on a baking sheet. Bake at 300* until it starts to dehydrate. Chop finely.
After the pepper is done, put the poblano, the 3 chipotle peppers from the can (there will probably be 4-5 in most cans), the cumin, the tomato paste, lime juice, and water in a blender or food processor and pulse until the peppers are are fully dispersed.
Place the tomato pepper sauce in a pan and bring to a simmer. Add the tofu and coat well. Allow to simmer on a low temp for 15 minutes to allow flavors to sink into tofu (I actually thought it was better as leftovers.
Salt to taste and serve! Even kittens love it (well, no, not so much).