For those of you who don’t know, or don’t eat at Chipotle, the fast-casual Mexican chain, they have a new vegetarian/vegan option: the sofritas.
This option is shredded pressed tofu, marinaded in sofrito sauce and braised on the grill like their meats. There is debate as to whether it is worth the added cost (if you put guac on it too) over a plain no-meat burrito or bowl, but that choice is yours to make.
Sofrito, or refogado, is traditionally a sauce made from aromatics like garlic, onion, peppers, tomato, and paprika cooked in olive oil. Used in Brazilian, Spanish, and Portuguese cooking, the preparation varies as each cook makes theirs unique based on seasonal cuisine and local taste preferences.
Rather than shell out $8.50 + tax (or whatever a burrito runs in your neck of the woods) how about you make your very own at home for a larger batch at a much lower price? It’s super easy, even if you’ve never cooked tofu before. You don’t even have to press it first, as you usually do with tofu, because you will shred and fry it.
The other ingredients are the things I like in my bowl/taco. Feel free to improvise with whatever toppings you like and have. Try: coleslaw, salsa, tomatillos, hot sauce, jalapenos, beans of all kinds, onions, cilantro, sour cream, avocado, shredded cheese…
- 1 block firm tofu
- 1/3 cup sriracha or other hot sauce
- 2 tbsp red chili spices
- 3 tbsp nutritional yeast
- 1 tsp ground ginger
- 4 cloves garlic
- 3 tbsp olive oil
- Juice of one lime
- 1 cup cooked rice
- 1 cup cooked pinto beans
- 2 tbsp hummus
- Fresh diced tomato
- 1 fresh avocado
- 1 head romaine, outer leaves removed
- Optional: use tortillas (or make your own)
Step 1: Drain the tofu, and heat the oil in a pan. Using a fork or your hands, smash the tofu into crumbles.
Step 2: Dice or crush the garlic, add to the oil until fragrant, then add the tofu. Pour on your hot sauce and spices.
Because the meat-eater was joining me, I mixed tofu and ground turkey together. Keep it veg/vegan by not adding turkey, or slowly introduce tofu to someone this way.
Step 3: Keep mixing until tofu develops a nice deep red/brown color, about 10-12 minutes.
Step 4: Sprinkle the yeast into the tofu, and squeeze the lime juice over top. Take a large romaine leaf, and top with a heaping tbsp or two of sofritas.
Add the other toppings you like, and wrap it all up.
This makes a hearty and filling wrap, you can eat two or three and still have a very low total calorie count. If opposed to the lettuce, feel free to make it a bowl or use tortillas.
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