Step 1

Roll up the block of tofu in a few layers of paper towels, then place the covered tofu on a plate and place something heavy on top of it to help it drain.  I usually use a plastic cutting board on top, covered with a few cookbooks.  Let the tofu drain for at least 15 minutes, replacing the paper towels if they get too wet.  (*To speed this up even more, cut the tofu into four skinny rectangles, and do the same process with them.  The tofu will drain faster if it’s not quite as thick.)

Step 2

While the tofu is draining, make the chipotle sauce (see below).

Step 3

When you’re ready to cook the sofritas, heat the oil over medium-high heat in a stockpot or large saute pan.  Add the tofu and red pepper and saute for 5-7 minutes, gently stirring every minute or so, until the tofu is cooked and slightly browned around the edges, and the red pepper is cooked and softened.

Step 4

Add in the beans and chipotle sauce, and stir to combine.  Continue cooking over medium-high heat until the sauce reaches a simmer.  Then reduce heat to medium-low and simmering for 5 more minutes.

Step 5

Remove from heat and serve immediately, spooning the sofritas into warmed tortillas, topped with your desired toppings.

Step 6

Add all ingredients to a blender or food processor.  Blend until completely smooth.

Step 7

Taste and season with extra salt and black pepper (or other ingredients), if needed.