Sofritas Tofu

About the Recipe

Ingredients

Makes 4 Servings

14 oz (397 g) extra-firm tofu
1 1/3 c (320 mL) low-sodium vegetable broth
1 1/2 tbsp (22.5 mL) tomato paste, canned, salt-free
3/4 tsp (3.8 mL) adobo fresco
1 tsp (5 mL) garlic powder
1/3 tbsp (5 mL) brown sugar, unpacked
2 tsp (10 mL) ground cumin
1 tsp (5 mL) onion powder
1/2 tsp (2.5 mL) ground black pepper
1 tsp (5 mL) dried oregano leaves
1/4 tsp (1.2 mL) cinnamon
1/2 tsp (2.5 mL) iodized salt

Directions

1. Cut tofu into 1-inch (2.50-cm) cubes and transfer to colander. Allow tofu to drain for 25-30 minutes until most of the water has been removed.

   
   
   

2. Use hands to crumble tofu into small pieces (should resemble scrambled egg).

   
   
   

3. In a large pot over medium high heat, saute tofu for approximately 1 minute.

   
   
   

4. Place remaining ingredients in blender and blend until smooth.

   
   
   

5. Add sauce to pan with tofu and mix well.

   Allow to simmer for approximately 2 minutes, stirring occasionally.

   Cover and cook for an additional 5 minutes.

   
   
   

6. Serve with rice if desired.

   
   
   

Nutrition Facts