Sofritas Crumbled Tofu Tacos
Inspired by Chipotle’s perfectly seasoned tofu crumble, these sofritas tacos are satisfying, packed full of flavour and come together in a flash.
Ingredients
Instructions
Begin by roasting your poblano peppers. Heat up a large skillet to medium high heat. Lightly brush olive oil on the skin of the peppers, place inside the skillet, and brown on all sides of the peppers. Set aside to cool. Turn heat down on the pan to use for the tofu. Lightly grease the pan with olive oil or avocado oil.
Prepare your tofu but squeezing out any excess water. I do this by placing between paper towels and placing a plate on top to give it wait. Then slice the tofu into 1/2 inch pieces. Break up the tofu even more until it resembles a scrambled look. Cook until the tofu is lightly golden and crispy (about 5-7 mins).
In a small bowl, combine chili powder, cumin, paprika, coriander and salt. Coat the tofu in the spices and toss in the hot skillet once hot. Saute until golden and crispy (about 5 - 7 minutes per side). Then begin to scramble and break up with a wooden spoon.
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Reviews from the Original Source
I cut the peppers in half (so 1 poblano and 2 chipotle peppers) and it was still VERY SPICY. I added a bunch of mild salsa to tone it down even further. The flavors are phenomenal though!!! Highly recommend, just modify to be less spicy.
These seemed a little too spcy to me. I pulled the chipotle peppers and the adobado sauce from one can of chipotle peppers in adobado sauce. Perhaps that was my mistake. Mine were way redder than the picture above. They were overwelmingly chipotle/adobado. If you are going to get the chili's from the can I would recommend only usig one or two instead of three because they are submerged in adobado sauce. Perhaps even use thre but then forego the sauce as an extra ingredient.
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