YIELD: Roughly six 8-ounce jars; recipes will call for 2-3 Tablespoons per recipe.
Ingredients
1 poblano pepper
1 chipotle pepper in adobo *
2 tablespoons adobo sauce
3 cloves garlic
1 tablespoon lime or lemon juice
2 tablespoons tomato paste
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 cup water, plus more as needed
14.5 ounce extra-firm tofu
2 tablespoons canola oil
Preparation
Roast the poblano pepper: If you have a gas range, hold the poblano over the flame with tongs until it's blistery and hot. Or turn your oven to the broil setting, spray the pepper with oil and place on a baking sheet. Broil for about 15 minutes or longer until it's blistered. Once cool enough to handle, remove the stem and seeds inside.
Make the sauce:
Add the poblano pepper, chipotle pepper, adobo sauce, garlic, lime/lemon juice, tomato paste, sugar, salt and 1/4 cup of water to a food processor. Pulse until mostly smooth.
Make sofritas tofu: Crumble the dry tofu into a large pan coated with the oil over medium-high heat. Fry the tofu for about 5 minutes, stirring frequently. Add the sauce from the food processor and stir it into the tofu. Simmer for 20 minutes, adding more water as needed if it starts to get too dry.
Serve in burritos, tacos, on nachos or in bowls with rice, beans and guacamole.
* Chipotle peppers are a type of smoke-dried jalapeño. They are primarily used in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern dishes. Chipotle peppers originate from a region in Mexico known as Chihuahua. The process of smoke-drying jalapeños dates back to the Aztecs, who used this method to preserve the peppers. The name “chipotle” comes from the Nahuatl word “chilpoctli”, meaning smoked chili.
main ingredients: type of dish:main cuisine:Mexico Type of meal: dinner
