Because I once looked up how many calories are in a Chipotle tortilla and because I value the fact that I can button all my pants, I stopped ordering Chipotle burritos a long time ago.
I don’t even eat Chipotle all that often. Maybe once or twice a year. But I have to say — I have a love/hate relationship with their tofu sofritas. I love them because, well, they are tasty. I hate them because I used to be perfectly satisfied with just a burrito bowl with rice, beans, veggies, and guacamole. Now I want all of those things PLUS the sofritas.
Chipotle basically found a way to charge meat prices for non-meat filling.
Clever, Chipotle. Very clever.After feeling a little too indulgent in the food department these past few weeks, I opted to serve these sofritas with a cabbage slaw. It is delightfully fresh and crisp — the perfect complement to the spicy sofritas. Having said that, I am convinced that these sofritas would be absolutely delicious with guacamole either in place of, or in addition to, the slaw.
- 28 ounces firm tofu
- 1 poblano pepper, roasted and seeded (not peeled)
- 5 chipotle peppers in adobo
- 3 tablespoons adobo sauce
- 2 tablespoons tomato paste
- ¼ cup water
- 2 tablespoons canola oil, divided
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 14 ounce can pinto beans
- ½ head green cabbage, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons water
- ½ cup cilantro leaves and stems, packed
- ½ cup chopped green onions
- ½ cup 2% plain greek yogurt
- 2 garlic cloves
- 1 lime
- salt, to taste
- Begin by slicing the tofu into ½ inch slices. Press or blot with paper towels to remove as much water as possible.
- In the bowl of a food processor, pulse together the poblano pepper, chipotle peppers, adobo, tomato sauce, water, 1 tablespoon of oil, sugar, and salt until smooth.
- Heat the remaining tablespoon of oil over medium-high heat in a large nonstick skillet. Add the tofu slices and cook on each side for about 4-5 minutes or until brown and crispy. With a wooden spoon, break apart the tofu into small pieces and continue to cook. Add the sauce and pinto beans. Simmer on low for 15 minutes, adding a little more water, as necessary.
- While the sofritas are simmering away, combine the olive oil, water, cilantro, green onions, yogurt, garlic, juice from one lime, and the salt in the bowl of a food processor. Pulse until well combined. Pour over the thinly sliced cabbage and toss to combine in a large bowl.
- Serve the sofritas and slaw over rice.