Homemade Chipotle Sofritas (Spicy, Chunky Tofu in Chipotle Sauce)

Remove the stems and seeds from 2 ancho peppers and 2 guajillo peppers, using kitchen scissors or a knife if necessary.

Toast the peppers in a pan over medium to medium-high heat for about 1-2 minutes per side until they puff up and darken slightly, being careful not to char them.

Transfer the toasted peppers to a glass bowl and cover them with very hot water. Let them steep for about 20 minutes until softened.

In a separate pan, heat olive oil over medium heat and add a good-sized white onion and a yellow onion. Cook for about 5 minutes until softened and fragrant.

Add 1 jalapeno (or more for extra heat) to the onions and continue cooking until softened.

Add 2-3 cloves of garlic to the pan and cook for 30 seconds to 1 minute until fragrant.

Transfer the cooked onions, jalapeno, and garlic to a food processor.

Drain the softened peppers and add them to the food processor with the cooked vegetables.

Add 3 chipotles in adobo sauce, 1 teaspoon of cumin, salt, pepper, and hot sauce to the food processor.

Process the mixture until smooth, adding water as needed to achieve the desired consistency (about 1/4 cup of water may be used).

Strain the sauce if desired to remove any hard bits, or leave it as is if smooth enough.

Slice the extra firm tofu into desired pieces and prepare to cook.

Equipment Needed

Spice Level:

Dietary