The Tofu Recipe That Everyone Will Love | Shredded Tofu Sofritas
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Recipes in this Video
4 recipes
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Sofritas originated from Mexican cuisine, showcasing the versatility of tofu in traditional dishes. This plant-based option is celebrated for its rich flavors and is often used in burritos and tacos, making it a favorite among vegetarians and vegans. In recent years, it has gained popularity in fast-casual dining, particularly in the U.S., where it is embraced as a hearty alternative to meat.
Ingredients
- ●tofu
- ●vegetable oil
- ●onion
- ●garlic
- ●jalapeño
- ●bell pepper
- ●cumin
- ●smoked paprika
- ●chipotle peppers in adobo
- ●soy sauce
- ●lime juice
- ●salt
- ●black pepper
- ●cilantro
- ●corn tortillas
Instructions
- 1Press tofu to remove excess moisture for 15-20 minutes.
- 2Heat vegetable oil in a skillet over medium heat until shimmering.
- 3Crumble pressed tofu into the skillet and cook until golden, about 5-7 minutes.
- 4Add chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
- 5Stir in diced jalapeño and bell pepper, cooking for another 3-4 minutes.
- 6Add cumin and smoked paprika, stirring to coat the tofu evenly.
- 7Incorporate chipotle peppers in adobo and soy sauce, mixing well.
- 8Cook for an additional 5 minutes, allowing flavors to meld.
- 9Finish with lime juice, salt, and black pepper to taste.
- 10Remove from heat and stir in chopped cilantro.
- 11Serve warm in corn tortillas with desired toppings.
Ingredient Alternatives
tofu
Healthier: tempeh
Cheaper: seitan
Tempeh is a fermented protein source that offers a nutty flavor.
jalapeño
Healthier: serrano pepper
Cheaper: bell pepper
Serrano peppers provide a similar heat level.
corn tortillas
Healthier: whole wheat tortillas
Cheaper: flour tortillas
Whole wheat tortillas add fiber while flour tortillas are more affordable.
Techniques
pressingsautéingmixing
Equipment
skilletspatulapressknifecutting board
🌶️🌶️🌶️Hot
Also Known As
tofu sofritassofritas burritosofritas tacos
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 cup corn kernels (fresh, frozen, or canned)
- ●1 red bell pepper, diced
- ●1/2 red onion, finely chopped
- ●1/4 cup fresh cilantro, chopped
- ●1 avocado, diced
- ●1 lime, juiced
- ●2 tbsp olive oil
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
Instructions
- 1In a large mixing bowl, combine the black beans, corn, diced red bell pepper, and chopped red onion.
- 2Add the chopped cilantro and diced avocado to the bowl.
- 3In a small bowl, whisk together the lime juice, olive oil, cumin, salt, black pepper, and cayenne pepper (if using).
- 4Pour the dressing over the salad ingredients in the large bowl.
- 5Gently toss everything together until well combined.
- 6Taste and adjust seasoning if necessary, adding more salt or lime juice as desired.
- 7Let the salad sit for about 10 minutes to allow the flavors to meld.
- 8Serve chilled or at room temperature as a refreshing side dish or light main course.
Equipment
mixing bowlwhiskcutting boardknife
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups green jackfruit, shredded
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●1 bell pepper, diced
- ●1 can (15 oz) diced tomatoes
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (15 oz) black beans, drained and rinsed
- ●2 cups vegetable broth
- ●2 tsp chili powder
- ●1 tsp cumin
- ●1/2 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion and bell pepper, sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add shredded green jackfruit to the pot and cook for 3-4 minutes, stirring occasionally.
- 5Pour in the diced tomatoes, kidney beans, black beans, and vegetable broth.
- 6Add chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
- 7Bring the mixture to a boil, then reduce heat to low and let simmer for 30 minutes, stirring occasionally.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot, garnished with fresh cilantro.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●2 medium sweet potatoes
- ●1 tablespoon olive oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon onion powder
- ●1 tablespoon soy sauce (or tamari for gluten-free)
- ●1 tablespoon sesame seeds (optional)
- ●2 green onions, chopped (for garnish)
Instructions
- 1Peel the sweet potatoes and spiralize them into noodles using a spiralizer or a vegetable peeler.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the sweet potato noodles to the skillet and sauté for about 5-7 minutes, stirring occasionally, until they are tender but still slightly firm.
- 4Season the noodles with salt, black pepper, garlic powder, and onion powder, stirring to combine.
- 5Add the soy sauce to the skillet and toss the noodles to coat evenly.
- 6Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- 7Remove from heat and transfer the noodles to a serving dish.
- 8Sprinkle with sesame seeds and chopped green onions for garnish.
- 9Serve warm as a side dish or a light main course.
Equipment
spiralizerskilletspatulaserving dish
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