Ingredients
14ozextra-firm organic tofudrained
corn tortillasor flour tortillas, warmed
2tbspVegetable Oil
1largered bell pepperor poblano pepper, cored and diced
15ozblack beansor pinto beans, rinsed and drained
¾cupwater or vegetable stock
2chipotlesin adobo sauce
1clovegarlicpeeled
1/4 small white onion,peeled
1cupcrushed tomatoesfire-roasted
1tbspred wine vinegar
½tspground cumin
¼tsporegano
Kosher salt
Black pepper
Preparation
Add all ingredients to a blender or food processor. Blend until completely smooth. Taste and season with extra salt and black pepper if needed.
Roll up the block of tofu in a few layers of paper towels, then place the covered tofu on a plate and place something heavy on top of it to help it drain. Let the tofu drain for at least 15 minutes, replacing the paper towels if they get too wet.
When you’re ready to cook the sofritas, heat the oil over medium-high heat in a stockpot or large saute pan.
Add the tofu and red pepper and saute for 5 to 7 minutes, gently stirring every minute or so, until the tofu is cooked and slightly browned around the edges, and the red pepper is cooked and softened.
Add in the beans and chipotle sauce, and stir to combine. Continue cooking over medium-high heat until the sauce reaches a simmer. Then reduce heat to medium-low and simmer for 5 more minutes.
Remove from heat and serve immediately, spooning the sofritas into warmed tortillas, topped with your desired toppings.
