Sofritas

Ingredients:

• 1 green bell pepper (about 1/2 cup)

• 1 medium tomato

• 1/2 medium onion

• 1/2 cup water

• 2 chipotle chiles in adobo sauce (buy in can at store)

  • Fuck Goya brand (they racist)

  • When buying the chiles in adobo sauce, sometimes there isn’t enough sauce left over for the next ingredient

• 2 Tbsp adobo sauce

  • If there is not enough sauce left in the chile can - Fronterra sells a jar of adobo sauce

• 2 garlic pieces

• 1 tsp red wine vinegar (apple cider vinegar works too)

• 1 tsp cumin

• 1/2 tsp dried oregano

• 1/2 tsp black pepper

• 1 Tbsp olive oil

• 1 package extra firm tofu

Directions:

Tofu

• Drain the tofu, wrap in paper towels, place in a dish

• Place a heavy object on tofu for about 15 minutes to remove moisture

• Cut tofu into thin strips (about 1/4 inch wide)

• In skillet over medium-high heat, heat oil

• Place tofu strips on skillet, cook until tofu is golden brown

• Place on plate with paper towels to dry a little more

• Chop (or pulse in food processor) until tofu is about 1/4 inch pieces

• Set aside

Marinade

• In a food processor, combine pepper, tomato (quartered), onion (quartered), water, chipotle chiles, Adobo sauce, garlic, red wine vinegar, cumin, oregano, salt, and pepper

• Pulse until marinade is slightly chunky and thoroughly combined

Combine

• Combine tofu and marinade

• Cover and place in fridge - let sit 30 minutes (or overnight - better option)

• To cook tofu, heat skillet over medium-high heat

  • Add water if necessary - not usually necessary (will just increase simmering time) - will only have to add if the mixture has no moisture

• Reduce to simmering

• Cook until heated throughout - or desired reduction