INGREDIENTS
Marinade
- 1 poblano pepper
- ½ tablespoon chipotle pepper powder
- 1 teaspoon chili powder
- 3 garlic cloves
- ¾ cup tomato salsa
- 2 tablespoons avocado oil
- ½ teaspoon salt
Tofu
- 1 tablespoon olive oil
- 1 16oz package extra-firm tofu pressed, cut into 8 slices
- 1/4 cup water
Guacamole
- juice from 1 lime
- 1/2 cup fresh cilantro, chopped
- 3 whole avocados halved, pitted, and peeled
- ½ cup red onion, minced
- Salt, to taste
METHOD
Marinade
- Preheat the broiler then place poblano pepper on the oven rack and cook until blackened on top, then flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered.
- When poblano pepper is cooled, remove stem, and seeds. Combine all marinade ingredients in a food processor and blend until smooth and set aside.
Tofu
- In a skillet heat oil over medium-high heat. Add in tofu and cook until the tofu is golden brown, then remove from pan.
- Add the tofu to a food processor and chop until the tofu is roughly in ¼ inch pieces.
- Place in a bowl and add the marinade. Cover and allow to sit for at least 30 minutes.
- Add the marinaded tofu to a medium skillet over medium-high heat. Add ¼ cup water and bring to a boil. Reduce to simmering. Cook until the tofu throughout heated. Season to taste with salt and pepper.
Guacamole
- Mash together avocado, juice of one lime, 1/2 cup cilantro, 1/2 cup red onion, and plenty of salt.
Chipotle Sofritas Bowl
Ingredients
Marinade
- 1 poblano pepper
- 1/2 tbsp chipotle pepper powder
- 1 tsp chili powder
- 3 garlic cloves
- 3/4 cup tomato salsa
- 2 tbsp avocado or olive oil
- 1/2 tsp salt
Tofu
- 1 tbsp olive oil
- 16 oz extra-firm tofu drained and pressed, cut into 8 slices
- 1/4 cup water
Guacamole
- juice from 1 lime
- 1/2 cup fresh cilantro chopped
- 3 avocados halved, pitted, and peeled
- 1/2 cup red onion minced
- salt to taste
Instructions
Marinade
- Preheat the broiler then place poblano pepper on the oven rack and cook until blackened on top, then flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered.
- When poblano pepper is cooled, remove stem, and seeds. Combine all marinade ingredients in a food processor and blend until smooth and set aside.
Tofu
- In a skillet, heat oil over medium-high heat. Add in tofu and cook until the tofu is golden brown, then remove from pan.
- Add the tofu to a food processor and chop until the tofu is roughly in ¼ inch pieces.
- Place the tofu in a bowl and add the marinade. Cover and allow to sit for at least 30 minutes.
- Add the marinaded tofu to a medium skillet over medium high heat. Add ¼ cup water and bring to a boil. Reduce to simmering. Cook until the tofu throughout heated. Season to taste with salt and pepper.
Guacamole
- Mash together avocado, juice of one lime, 1/2 cup cilantro, 1/2 cup red onion, and plenty of salt.
Chipotle Sofritas Bowl
- To a bowl add your base, I reccomend rice. Topped the rice with the sofritas tofu and guacamole. Garnish with cilantro.
