Step 1

Press the tofu in a tofu press, or wrap it in a towel and press it between a hard surface with a cast-iron skillet on top for 25-30 minutes (or overnight in the fridge).

Step 2

Once it’s pressed, crumble it into small pieces and set aside.

Step 3

Roast the poblano, either over a gas flame, in a cast-iron skillet, or in the oven until blackened on all sides. Once blackened, add it to a freezer bag or a bowl with plastic wrap overtop to steam for about 10-15 minutes.

Step 4

Open the bag and remove the blistered skin. Cut off the stem end, but don’t worry about removing all of the seeds unless you’re sensitive to spice. You can rip or slice the poblano into strips to make blending easier.

Step 5

Heat 1 ½ tablespoons of olive oil in a skillet over medium. Once hot, add the diced onions and sauté them for ~4 minutes until translucent.

Step 6

Add the garlic and cook for another minute, then add the smoked paprika, cumin, Mexican oregano, and ancho chile powder, stirring to open up the spices.

Step 7

Mix in the tomato paste, chipotle peppers, and adobo. Then add the chopped tomato and cook the mixture, stirring occasionally, for 7-8 minutes until the tomatoes are tender.

Step 8

Transfer the tomato mixture to a food processor. Deglaze the pan with the vegetable broth, scraping up all the little bits left behind.

Step 9

Add the vegetable broth to the food processor, along with salt and pepper and the poblano strips. Blend or pulse until the mixture is fairly smooth with a few chunks remaining. You can also blend it until it’s fully smooth if you prefer.

Step 10

Heat the other 1 ½ tablespoons of olive oil in a large skillet over medium. Once hot, add the crumbled tofu in a single layer.

Step 11

Let it cook, without stirring, for 3-4 minutes to brown it. Stir and repeat the same process until each side is golden brown (about 12 minutes total).

Step 12

Pour in the sofritas sauce, stirring to combine. Cook the mixture, stirring occasionally, for about 8-10 more minutes to thicken the sauce and meld the flavors.

Step 13

Taste and adjust the seasonings, then add a squeeze of lime to finish the sofritas off. Serve in tacos, burritos, bowls, and salads. Happy eating!