This easy copycat sofritas recipe tastes even better than Chipotle's. Tofu crumbles are braised in a richly smoky and tangy sauce crafted from a blend of roasted peppers and spices. Great plant-based topping for burritos, tacos, bowls and beyond.
Roast the peppers
1 Preheat the oven to 430 F or 220 C. Line a baking sheet with parchment paper and place the peppers, sliced in halves, cut side down, tomatoes cut in halves, cut side up, onions cut in halves or into 4 wedges and unpeeled garlic and jalapeno onto the baking sheet. Drizzle with 1 tbsp avocado oil and roast for about 25 minutes or until the veggies look a bit charred.
Prepare Tofu
3 Crumble the pressed tofu with your fingers and heat 1 tbsp of avocado oil in a skillet over medium-high heat. Fry tofu crumbles for about 10 minutes, stirring frequently.
Blend the sauce
5 When the peppers are slightly charred, peel the garlic and transfer the veggies to a food processor or blender. Pulse until desired consistency (chunky or smooth).
Combine and serve
8 Add the sauce to the skillet with tofu and combine. Let it cook together for 5-7 more minutes and serve. Enjoy!
