Vegan Sofritas, Chipotle-Style

Ingredients

• 1 Package Extra Firm Tofu, sliced in ¾” slices
• 2-3 Tablespoon Light High-Heat Oil (sesame, peanut, avocado, etc.)
• 1 Medium Onion, chopped
• ½ Bell Pepper, green or red, chopped
• 1 Jalapeno, minced (can use serrano or habanero if you like heat)
• 1 teaspoon Ground Chipotle powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Mexican Oregano (can substitute thyme)
• 1 Cup prepared salsa or 1 cup chopped fire-roasted tomatoes
• ¼ Cup fresh Cilantro, finely chopped
• 1 teaspoon Salt
• 1 Cup water

HOW TO MAKE IT:

1. Prepare the Tofu.  In a large skillet that has a lid, heat the oil and add the tofu, frying on both sides to brown.  Drain on brown paper to remove oil.  Chop coarsely and set aside.
2.  Saute the Veggies.  Using the same pan from the tofu, add the chopped onions and peppers and cook over medium heat for about 5 minutes, until soft and lightly browned.  Add the dried spices and cook 1-2 minutes more.  If you are using a prepared salsa, like Chipotle or Roasted Tomato type, you can even omit the spices, depending upon your palate.
3.  Combine Ingredients. Add the chopped tofu, salsa (or tomatoes), cilantro and salt to the pan, stirring to combine.  Add the water and mix, tasting to adjust seasoning.  If using only tomatoes, you may want to add a bit more spices.
4. Braise.  Reduce heat to low and cover, cooking about 10-15 minutes so that flavors have time to blend.