I was looking for a new recipe to stuff into my burritos or making a great salad. I know so many of those involve some oil and sugar and salt. I wanted to of course reduce all that and make this just as good as the chain stuff, but still in line with a whole food, plant based lifestyle. So her is my version of sofritas.
1 medium onion, peeled and chopped
4 cloves garlic, peeled and smashed
1 block of extra firm tofu, washed, drained and patted dry.
1 15oz. can of black beans, washed and drained
1 can of Rotel (I used mild, but you can use spicy too) drian about 1/2 the liquid
3/4c low sodium veggie stock/broth (more if needed)
1 tsp. chipotle powder (you can use more or less depending on how spicy you like)
1 1/2 T chili powder
1 tps. red pepper flakes (adjust as needed, start with less)
1T onion powder
1T garlic powder
1/2 tsp. cumin
2T agave nectar/maple syrup/honey (you choose), I use maple syrup most of the time.
1 tsp. black pepper
In a large saute pan, over medium heat, add the onions and garlic. Saute until they just start to get soft and translucent. Add the tofu. You can do this two ways, one way is to grate into the pan with a box grater. I personally just take the block and squish it down between my fingers. You want the pieces to be small, so if you do it this way (recommended) then do it in a bowl and add to pan. (you are going for pea size or smaller).
Stir well and add the remaining ingredients, including the spices. Stir together well and set on medium low heat. You are going to want to cook this mixture for about 20-25 minutes, stirring every 5 minutes. If it starts to dry out, add more stock to make it moist. You don't want it to be too runny, more like chili.
After 20-25 minutes, remove from heat and check the spices. Add what you feel it may need more of.
This mix can be used in salads
or you can stuff in burritos with some rice. It is really great and full of flavor. And as always, ENJOY!