Vegan Sofrito Tofu
Created a very composed vegan dish with this Vegan Sofrito Tofu. My recipe is healthy, packed with flavor and textures.
Servings 6 people
Calories 275kcal
Ingredients
Tofu
- 1 Box Tofu
- 2 Tbsp Ground Ancho Chili
- 2 Tbsp Avocado oil
Sofrito Sauce
- 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
Finishing Dish
- 2 Whole Zucchinis diced
- 1 Whole Yellow squash diced
- 4 Whole Shallots halved
- 2 Cups Red wine
- 1 Head Broccoli cut in florets
Instructions
Tofu
- 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.
Sofrito Sauce
- 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.
Finishing Dish
- 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!
Notes
Nutrition is an estimate per serving.
Nutrition
Calories: 275kcal | Carbohydrates: 19g | Protein: 10g | Fat: 13g