I am an avid Chipotle lover. The restaurant and the pepper. So I was way into their sofrita protein option because it gave me another vegetarian choice. This recipe is very much inspired by their spicy tofu creation…although I do not know their recipe and this isn't exactly a "copycat" version per se. This is just an easy way to make something similar at home.
I love how tacos can be so versatile. And to me, there's no better summer weeknight meal than quick tacos. YUM! Double points because it's delicious as well as pretty healthy. If you wanted to make these even lighter, you could easily swap out the flour shells for lettuce wraps and get some extra veggies in there! Do what you will, but no matter what, DO make these soon.
14 oz. extra firm tofu
1-2 tablespoons olive oil
1 chipotle pepper in adobo sauce
1/2 tablespoon adobo sauce
1/2 jalapeño, seeds and veins removed
2 cloves garlic
1/4 teaspoon taco seasoning
1 teaspoon brown sugar
1/2 cup water
lettuce, tomato, onion, cilantro for garnish
sour cream or shredded cheese
taco shells (or big lettuce leaves…up to you)
Begin by draining the tofu. We're looking to get a crispy exterior so we get some texture to our filling. I will usually drain my tofu from the packaging liquid, cover it with paper towels on top and bottom, place it between two plates, and then place something slightly heavy on top to press out more liquid.
Then slice the tofu in half lengthwise (making two large, thin squares). Pan fry these in a little olive oil for about five minutes on each side so they crisp. Then let them drain on a plate lined with a paper towel to remove excess oil.
While those cook, you can prep your sauce/marinade. In a food processor, combine the chipotle pepper, adobo sauce, jalapeño, garlic, taco seasoning, brown sugar and water. Pulse until well combined.
Cube or shred the cooked tofu. Now cook in the pepper sauce over medium heat for 3-5 minutes until the liquid begins to reduce and become thicker. While that cooks, prep your taco toppings because you're just about done!
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.