Sofritas

Ingredients

Sauce

2 Chipotle in Adobo (2 peppers plus 3T adobo sauce)
2 T EVOO
1/4 cup + 3/4 cup water or chicken stock
1 T cumin
2 t oregano
1 t salt
3 T lemon juice (from about 2 lemons)
1 T sugar
1 roasted Poblano pepper
2 T tomato paste
2 garlic cloves

Tofu

2 10oz packages extra-firm tofu
2 T veg oil

Directions

Roast the poblano until charred; when cool, scrape out seeds and skin.

Puree all sauce ingredients until well-blended. Press tofu between paper towels to drain excess moisture.  Fry tofu in veg oil until crisp, about 3-4 minutes per side. Dry on paper towel. 

Add 1/2 cup sauce to fry pan and heat until oil begins to show around the edges, about 2-3 minutes. Add fried and chopped tofu and cook about 1 minute in the sauce. Add remaining water/stock and bring to a rolling boil, then simmer for 6-8 minutes until most of the water has boiled off, leaving a sauce-like consistency.