Step 1

Remove the tofu block from the packaging and drain. Pat dry with a towel. Cut into 3/4" slices and pat dry again.

Step 2

Heat oil in a skillet over medium high heat. Add the tofu slices and cook until browned, about 4 minutes. Flip and brown on the other side. Use a wooden spoon or spatula to break the tofu up into crumbles. Continue to saute for another few minutes to brown. Transfer crumbled tofu to a plate and set aside.

Step 3

Heat the remaining oil in the same skillet. Add the onion and bell pepper and saute over medium heat until tender, about 5 minutes. Add the garlic, cumin, and oregano and saute one minute longer.

Step 4

Add the tomato sauce, tomato paste, chipotle, adobo sauce, salt, and water. Simmer over low heat 5 minutes, stirring frequently.

Step 5

Add the crumbled tofu and red wine vinegar and stir to combine. Add more salt and/or adobo sauce to taste. Garnish generously with fresh cilantro.

Step 6

Serve your chipotle sofritas as a taco filling or part of a burrito bowl.