These sofritas as just as good as Chipolte's, but for a fraction of the cost!You can make the sofritas alone or, or make the tacos as well. It's an easy and versatile recipe!Special Tip: Make sure you press the tofu before cooking it. This will make the consistency closer to the famed Chipotle recipe.
2tablespoonsadobo saucefrom the same can the chilis in adobo
2garlic cloves
1teaspoonred wine vinegar
1teaspoonchile powder
1teaspoonground cumin
½teaspoondried oregano
½teaspoonsalt
¼teaspoonpepper
Taco Ingredients:
8corn tortillassteamed (directions on container)
115-oz can black beans drained and rinsed
1tomatodiced
½red oniondiced
1cupfrozen cornthawed
¼cupchopped cilantro
4tablespoonscrumbled vegan cheeseoptional
Instructions
Slice the tofu into 8 slices, and place on a paper towel lined plate. Top with a couple more paper towels and then top with a heavy plate, or cast iron skillet. Let sit for 30 minutes to an hour to press out the moisture.
Meanwhile, make the marinade by combining all ingredients in a food processor.
Pulse to combine, it will be slightly chunky.
Move the marinade to a large bowl, and don't rinse out the food processor.
Once you are done pressing the tofu, remove from the paper towels and discard them.
Heat a large skillet over medium-high heat, and spray with olive oil.
Add the tofu to the hot skillet, cook for 5 minutes. Then flip and cook for an additional 5 minutes.
Move the tofu to the food processor and pulse just a couple times until it's crumbled.
The add the tofu to the bowl with the marinade, and mix well.
Marinade for 30-60 minutes (or cover and move to the fridge and marinade overnight).
When you're ready to prepare the tacos, heat a large skillet over medium-high heat.
Add the marinated tofu and any leftover marinade, plus the 1/2 cup water.
Bring to a simmer, and cook for 10 minutes.
To assemble the tacos: Lay 2 steamed tortillas on each plate. Top with beans, tomato, red onion, and corn. Top with sofritas, cilantro and cheese.