I decided to do a mash-up on Meatless Monday and Taco Tuesday for this meal. If you haven’t tried sofritas before I think you’ll be pleasantly surprised. It even passed the meat-loving BFs taste test!
Sofritas is the term Chipotle coined for their delicious, savory scrambled tofu. It’s based on the word Sofrito which is a type of flavorful sauce used in Spanish and Latin American cooking. The sauce is typically a combo of sautéed garlic, peppers and onions and is often used as a base for meat dishes, stews, and rice and beans. For my sofritas sauce I decided to use pineapple salsa as I find the sweetness really balances the heat of the chili peppers. I like to top with a dollop of plain greek yogurt in lieu of sour cream, or even better, this guacamole. It pairs well with an ice cold Coronita ;).
2 tablespoons adobo sauce
2 chipotle chiles in adobo sauce
3 cloves minced garlic
1 1/2 cups salsa
2 tablespoons olive oil
1/2 teaspoon salt
Pinch of brown sugar
2 handfuls of chopped fresh cilantro
16 oz extra firm tofu
1 cup black beans, drained and rinsed
1/2 cup minced red onion
6 whole wheat tortillas
~Extra cilantro, greek yogurt, lime, avocado/guacamole, queso fresco and red onions for toppings.
- For the sofritas sauce: pop the chipotle peppers, adobo sauce, salsa, olive oil, garlic, salt and brown sugar into a food processor/blender and blend until smooth.
Slice the block of tofu into about 10 slices and press with paper towels to remove any excess moisture. Heat some oil over medium high heat and stir fry the tofu until it’s starting to get a little bit golden. Once slightly golden, use a whisk to mash and scramble the tofu into small bits
Once scrambled, add in the sofritas sauce and simmer for 15 mins and then remove from heat
Fill tortillas with black beans and sofritas mixture. Top with onions, avocado slices or a dollop of this guacamole. Sprinkle crumbled queso fresco and extra cilantro on top. Enjoy!