Sofritas Tacos

🛒 Ingredients

• Extra-firm tofu, pressed 150 g · 114 kcal
• Olive oil 14 g · 124 kcal
• White onion, diced 50 g · 20 kcal
• Garlic, minced 10 g · 15 kcal
• Red bell pepper, diced 50 g · 10 kcal
• Chipotle peppers in adobo sauce 35 g · 7 kcal
• Tomato paste 15 g · 12 kcal
• Cumin powder 1 g · 4 kcal
• Dried oregano 1 g · 3 kcal
• Chili powder 1 g · 3 kcal
• Smoked paprika 1 g · 3 kcal
• Vegetable broth 50 g · 3 kcal
• Corn tortillas 50 g · 105 kcal
• Fresh cilantro, chopped 5 g · 1 kcal
• Lime wedge 15 g · 5 kcal
• White onion, finely diced (for topping) 10 g · 4 kcal

👨‍🍳 Instructions

1. First, prepare the chipotle sauce: In a blender, combine the chipotle peppers in adobo sauce, diced white onion (50g), minced garlic, diced red bell pepper, tomato paste, cumin powder, dried oregano, chili powder, smoked paprika, and vegetable broth. Blend until smooth.
2. Crumble the pressed extra-firm tofu into a bowl. Heat olive oil in a large skillet over medium-high heat. Add the crumbled tofu and cook, stirring occasionally, until it's lightly browned and some moisture has evaporated, about 5-7 minutes.
3. Pour the blended chipotle sauce over the tofu in the skillet. Stir to combine and bring to a simmer. Reduce heat to low, cover, and let it braise for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
4. While the sofritas are braising, warm the corn tortillas on a dry skillet or microwave. Once warm, fill each tortilla with a generous amount of sofritas.
5. Garnish the Sofritas Tacos with fresh chopped cilantro and finely diced white onion. Serve immediately with a lime wedge for squeezing.