Easy Sofritas Tacos

Name: Easy Sofritas Tacos
Yield: 2
Cuisine: Mexican
Ingredients: 14 oz Firm Tofu (14 oz. extra firm tofu); 1 tbsp Olive Oil (1-2 tablespoons olive oil — up to 2); 1 piece Chipotle Pepper (1 chipotle pepper in adobo sauce); ½ tbsp Adobo Sauce (1/2 tablespoon adobo sauce); ½ piece Jalapeño (1/2 jalapeño (seeds and veins removed)); 2 cloves Garlic (2 cloves garlic); ¼ tsp Taco Seasoning (1/4 teaspoon taco seasoning); 1 tsp Brown Sugar (1 teaspoon brown sugar); ½ cup Water (1/2 cup water); 0 pieces Lettuce (lettuce (tomato, onion, cilantro for garnish)); 0 pieces Sour Cream (sour cream or shredded cheese); 0 pieces Taco Shell (taco shells (or big lettuce leaves…up to you))

Easy Sofritas Tacos (Mexican)

Mexican

Servings2

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Vegetarian
Pescatarian
Egg Free

Steps

1Begin by draining the tofu. We're looking to get a crispy exterior so we get some texture to our filling. I will usually drain my tofu from the packaging liquid, cover it with paper towels on top and bottom, place it between two plates, and then place something slightly heavy on top to press out more liquid.
2Then slice the tofu in half lengthwise (making two large, thin squares). Pan fry these in a little olive oil for about five minutes on each side so they crisp. Then let them drain on a plate lined with a paper towel to remove excess oil.
3While those cook, you can prep your sauce/marinade. In a food processor, combine the chipotle pepper, adobo sauce, jalapeño, garlic, taco seasoning, brown sugar and water. Pulse until well combined.
4Cube or shred the cooked tofu. Now cook in the pepper sauce over medium heat for 3-5 minutes until the liquid begins to reduce and become thicker. While that cooks, prep your taco toppings because you're just about done! Assemble your tacos with your favorite toppings over the sofrita filling.