Copycat Sofritas

1. Stage

Freeze the tofu and defrost: Drain the package of tofu and wrap the container in plastic wrap or transfer the tofu to an airtight container. Freeze for at least 4 hours. About an hour before cooking, set the tofu on the counter to thaw.

2. Stage

Dry fry the tofu: Cut the tofu into 4 equal squares and squeeze each square, one at a time, over the sink. Squeeze as much water out as you can; it’s okay if the tofu breaks up a bit. Heat a large, nonstick skillet over medium heat. Once hot, crumble the tofu into the pan and spread out into an even layer. Brown the tofu without moving it for 2 to 3 minutes. Toss and continue to cook until the tofu is crumbly and golden brown on at least one side, another 2 minutes or so. Remove the tofu to a plate and wipe out the skillet. Set it back over medium heat.

3. Stage

Sauté the vegetables: Heat the oil in a large skillet over medium heat. Once hot, add the onion and sauté until translucent, about 2 minutes. Add the poblano or jalapeño and garlic and sauté until softened, 2 to 3 more minutes.

4. Stage

Add the tofu and remaining ingredients: Add the tofu, water, chipotle peppers and sauce, tomato paste, and cumin and stir thoroughly to combine. Cook until the liquid has absorbed but the tofu is moist, 2 to 3 minutes. If the mixture becomes too dry, add more water a tablespoon at a time.  Season with salt and lime juice to taste. Store leftover sofritas in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a nonstick skillet on the stovetop, adding a sprinkle of water if it is too dry. Love the recipe? Leave us stars below!