Yield: 8 servings
- Two 16 oz. packages of firm tofu (the original recipe called for extra-firm, which is what I used, but it doesn’t shred easily. So I recommend just firm tofu — but not silken.)
Cut tofu into thick slabs and press between clean cloth towels, to squeeze-out excess moisture. Brush each side with olive or grape seed oil and bake on parchment-lined sheet pans at 375 degrees F for 30 minutes, flipping the slices half-way through. Once cool, chop into small pieces.
- 2 poblano peppers
Simultaneously, roast poblano peppers in a baking pan while tofu slices bake.
- 2-1/2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1/2 teaspoon black peppercorns
While tofu is baking and poblano peppers are roasting, in a dry heavy-bottomed pot, toast the cumin, coriander and peppercorns. Stir constantly for about 5 minutes and remove from pan once fragrant. Add to spice grinder or mortar & pestle and grind.
- 1 Tablespoon oregano
Add to cumin-coriander-peppercorn mixture and grind. Set aside ground spice-mixture.
- 1 large onion, small-diced
- 6 garlic cloves, minced
- 1/2 teaspoon salt
- 1 Tablespoon olive or grape seed oil
Heat olive oil in same heavy-bottomed pot you toasted spices in, and sauté onion and garlic with salt on medium-low heat, stirring periodically.
- 4 Tablespoons canned chipotle peppers in adobo sauce
- 2 Tablespoons additional sauce from can
- 2 roasted poblano peppers from above, skinned and de-seeded
- 3 Tablespoons tomato paste
- 2 Tablespoons coconut aminos (or soy sauce, if you are not avoiding gluten)
- 2 Tablespoons cider vinegar
- 1 cup filtered water or vegetable stock
- Ground cumin-coriander-peppercorn-oregano spice-mixture from above
Add to sauteed onion-garlic mixture and stir to combine. Simmer for 10 minutes. Puree with immersion blender or in food-processor or blender. Taste and adjust salt and other seasonings as you like, including adding more water/veg stock and tomato paste to make it saucy like Chipotle’s®.
Add pureed sauce back to pot and add chopped tofu. Allow to gently simmer on low another 10-15 minutes.
I made a batch of white rice and added chopped cilantro & olive oil to it, to try to truly emulate the Chipotle® experience. I served the Sofritas with cilantro rice, Guacamole and steamed broccolini.
***I kept four servings of the Sofritas in the refrigerator, and froze the rest in individual servings. Because this is meant to be saucy and shredded, the thawed Sofritas is OK … not too spongey from being frozen.***
Carnitas — this is taken entirely from David Lebovitz’s Carnitas
Yield: 8 servings
The only thing I changed was not to do Step 9. For my taste, I would not add an entire cinnamon stick in the future — perhaps just 1/4 of a cinnamon stick for me.
- 4-5 pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
- 1 tablespoon coarse sea salt
- 2 tablespoons canola or neutral vegetable oil
- 1 cinnamon stick
- 1 teaspoon chile powder
- 1 teaspoon ancho chile powder
- 2 bay leaves
- 1/4 teaspoon ground cumin
- 3 cloves of garlic, peeled and thinly-sliced
I served this, like I do the Nom Nom Paleo Kalua Pig — with slices of avocado, Roasted Sweet Potatoes and steamed borccolini. I kept three servings in the refrigerator, and froze the rest of the carnitas in individual portions: