Step 1

Shred the high protein tofu using a cheese grater or a food processor with a shredding disc. (You can also crumble or finely chop it if you prefer. Personally I just like the texture when it's shredded!)

Step 2

In a skillet over medium-high, heat 1 tablespoon cooking oil until shimmering. Pan-fry the tofu on its own for 5-8 minutes, stirring often, until it's evenly golden brown and there is no extra moisture in the pan. The point of this step is to firm up the tofu and to give it an extra meaty chew. (If you're in a time crunch, you can skip this step and simply add the tofu in at step X.) Remove the tofu to a bowl and set aside.

Step 3

Into the same pan, heat an additional tablespoon of cooking oil. Sauté diced onion for 2-3 minutes, or until translucent. I find it useful for this recipe to add a sprinkle of salt to each ingredient as I go.

Step 4

Add in diced peppers and garlic and sauté for another 1-2 minutes, until very fragrant.

Step 5

Add in diced tomatoes, along with cumin, paprika, and oregano. Sauté for 3-5 minutes, until tomatoes start to break down and release liquid.

Step 6

Add the browned tofu back into the mix. (If you skipped the tofu browning step, add in your shredded tofu at this step.) Stir to combine, then add in 1 cup of water and bring the mixture up to a gentle simmer.

Step 7

Allow this to simmer, uncovered, for 10-15 minutes. This will allow the tomatoes, onions and peppers to continue to soften, and give the flavors a chance to marry. Give the sofritas an occasional stir.

Step 8

The sofritas are ready when the extra liquid has cooked off. Taste and adjust salt as needed! Serve in tacos, burritos, burrito bowls and more!