When entertaining your vegan nephew and niece, it is an opportunity. The flavor in this Vegan Sofrito Tofu was amazing.Jump to Recipe
So what exactly is a SOFRITO? Think of sofrito as the Spanish MIREPOIX. The mirepoix is the French classic of onion, celery and carrots as the base of a dish, a sauce. The sofrito kicks it up by picking up Latin flavors from peppers, tomatoes, garlic, cilantro and the like. In this recipe, think of it as a weeknight meal, because I used a jarred sofrito. In this recipe, the I used up some leftovers including chipotles in adobo sauce and tomato sauce.
The dish was rounded out with oven baked broccoli with just enough char, a braised shallot and served over polenta/grits. Oh and did I mention the tofu. I wanted some sort of protein as the base of this dish. I have cooked with tofu before but I am still learning different ways to cook it and how it reacts to different types of cooking methods. In this case, I chose to do a shallow fry. I had plenty of oil in the pan and cooked it for some 7 minutes per side. In retrospect, that was a couple of minutes too long. The crispness of the tofu did not absorb the sauce as much as I would have liked it too.
The whole dish was very tight! The polenta was a great base to pick up the sofrito sauce. The chipotles in abobo sauce added a wonderful smokiness to the sauce on top of the deep flavor from the sofrito sauce. I also added some zucchini for some additional texture and bite. The shallot was a trick I saw on Instagram reels and added a bit of elegance to the dish.
The sauce ingredients.
Building the vegan dish.
The Vegan Sofrito Tofu plated.
Vegan Sofrito Tofu
Created a very composed vegan dish with this Vegan Sofrito Tofu. My recipe is healthy, packed with flavor and textures.
- 1 Box Tofu
- 2 Tbsp Ground Ancho Chili
- 2 Tbsp Avocado oil
- 1 Tbsp Avocado oil
- 12 Ounces Sofrito sauce
- 3 Whole Chipotles in adobo sauce
- 18 Ounces Tomato sauce
- 1 Tsp Salt
- 1 Tsp Ground black pepper
- 2 Whole Zucchinis diced
- 1 Whole Yellow squash diced
- 4 Whole Shallots halved
- 2 Cups Red wine
- 1 Head Broccoli cut in florets
Begin by getting as much liquid out of the tofu as possible. I pressed it for a good hour flipping and replacing the drying towels. Once dried, generously apply the ground ancho chili to both sides. Next, heat a skillet on medium high heat and add the avocado oil. Once shimmering, fry the tofu on both sides for about 7 minutes per side. Set aside when done. Do not crowd pan – cook tofu in batches.
Heat the avocado oil. Once warm, add the ingredients and simmer for 15 minutes. Taste for seasoning. You might want to add honey if it is too acidic.
Drizzle the zucchini, squash and broccoli with oil. Add to a 350 degree oven and cook for approximately 15 minutes. In a skillet, heat a tsp of oil and then add the shallots cut side down. After 1 minute, pour in the red wine. Braise for 8 – 10 minutes.
To assemble the dish, begin by filling the bowl with the polenta. I added a little of mozzarella cheese to the polenta for some additional creaminess. Next, I added the sofrito sauce. The final assembly was adding the tofu and all the veggies.
Serve and enjoy!
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