Serve with Spanish rice, or on crisp flat tortillas, or in a burrito or taco shell
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- Drain the water from the tofu and press using a tofu press*, or between two plates with a weight on top (like a water filled tea pot). Drain this way for at least 15 minutes.
- Make the sauce by dry sautéing the onion, adding small amounts of broth to bubble up and then cook away, until lightly browned. Add garlic and cook another minute or so. Stir in the dry herbs and cook a minute or so until fragrant. Stir in the tomato, the two kinds of chilis and 1/2 cup of broth, bring to a simmer and set aside.
- Cut drained tofu through the center horizontally to create two thinner slabs. Heat a nonstick skillet and lightly brown both sides of the tofu. This is optional, but creates a nice texture.
- Break up the tofu and crumble with your hands, or chop in small pieces with a knife. I think that the crumbled tofu looks better. Mix into the sauce mixture, bring to a simmer, and cook on low covered for 8-10 minutes until a bit thicker and broken down. Add more broth if too dry.
- Use sofritas the way that you would seasoned ground beef to create tacos, burritos, or bowls.
*Clik Here for my Vegan Sour Cream recipe.
