So, I’ve been trying to eat less meat, more veggies and fruits. But a few days ago, I was craving a taco, a regular meat taco, pretty badly. I stopped into Chipotle’s and decided to try their Sofritas instead of beef. It’s prepared like regular taco meat but is made with tofu. So I was wary and prepared to run back for beans and rice instead.
But, it was amazing! So delicious with a flavorful, juicy sauce. I inhaled that taco. And then I was determined to make it myself. I didn’t think I’d get close on my first attempt–but I have been making my own taco seasoning for turkey tacos for a while now, so I started with that, and did some searching online. All the recipes I found had chipotle peppers in adobo sauce–and that’s really the secret ingredient to the smoky flavor. My other secret ingredient is one I always add to regular taco meat–a generous squirt of Sriracha hot sauce. I love the flavor, it’s not overly hot.
So, here’s what I did–and it’s even better after it sits overnight in the fridge and the flavors blend. It has a little kick to it, but not too bad. I just had a plate of it with some Daiya cheddar shreds on top and dipped tortilla chips into it. Morning nachos. Mmmmm
Recipe like Chipotle’s Softritas.
Sofritas
One tomato
Half onion
Two chipotle peppers in adobo sauce
Tablespoon lemon juice
Tablespoon chili powder
Teaspoon cumin
Teaspoon paprika
Half teaspoon sugar
Dash of salt and pepper to taste
One pound block of tofu
Two tablespoons sriracha sauce (optional)
Slice tofu into half inch thick slices and brown in pan on both sides with a little oil or bake. While cooling, add everything else to food processor and pulse til smooth. Add to skillet and heat for five minutes or so until hot. Throw tofu into food processor and pulse till looks taco meat size. Add to sauce in pan and let simmer together for about ten minutes. Enjoy!
