Spicy Tofu Burritos with Sofritas
Ingredients
Sofritas
- 14 ounce block of extra firm tofu, pressed*
- 1 teaspoon of olive oil
- 1/2 cup of finely diced onion
- 2 chipotle peppers in adobo sauce
- 2 tablespoons of the adobo sauce
- 1/2 cup of broth
- 2 tablespoons of tomato paste
- 1 tablespoon of maple syrup
- 1/2 teaspoon of fine sea salt
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tablespoon of apple cider vinegar
- 3 cloves of garlic
Burrito components
- 4 tortillas
- 1 cup of Guacamole
- 2 cups of loosely packed Lettuce of choice
- 1/4 - 1/2 cup of Sour cream- vegan as desired
- 1 cup of tomatoes, diced
Preparation
Press the tofu to remove excess water according to the package or standard method.
Heat olive oil in a skillet over medium heat.
Add diced onion and minced garlic, sauté until softened and fragrant.
Stir in chipotle peppers, adobo sauce, tomato paste, maple syrup, salt, cumin, chili powder, smoked paprika, and apple cider vinegar.
Crumble the pressed tofu into the skillet and add broth, cook until the mixture is well combined and heated through.
For assembly, warm the tortillas, then fill each with the sofritas mixture, guacamole, lettuce, sour cream, and diced tomatoes.
Roll up the tortillas to form burritos and serve immediately.
