Sous Vide Chipotle-Inspired Sofritas

Sofritas - it’s only right when there are bold flavors, a meat-y texture, and a high kick of spice. I wanted to recreate Chipotle’s sofritas by using the Anova Precision Cooker. There are recipes out there for this sort of thing, but this recipe really shines when it’s cooked slowly or braised. In this case, I obviously used the sous vide cooking technique. If you’re unsure what the heck sofrito is in this recipe, it’s a blended vegetable base that’s used for dishes like stews and soups. You can find it at a store, or make it yourself. It’s not hard. All you need are: 1 yellow onion, 1 red bell pepper, 1 green bell pepper, 1 garlic head, 1 bunch of cilantro. You can just throw all of that in the blender with everything else, as indicated in step 6. NOTE: This recipe is spicy. For my spicy fans: you’re going to love this dish. Additionally, this recipe has a thicker sauce than what you get from Chipotle (that's how I prefer it). However, if you like this dish thinner with less of a spicy kick, feel free to add a tad more water.

Author

Aly Michell

I am a plant-based, vegetarian food lover who loves the challenge of cooking them up in a way that's delicious, affordable, and easy. www.plantbasedandbroke.com

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 185F / 85C

Ingredients

• 1 block firm tofu
• 7oz can of chipotle peppers in adobo sauce
• 1 cup sofrito
• ½ cup water
• ½ tablespoon red wine vinegar
• 2 tablespoons tomato paste
• 1 teaspoon cumin seeds
• ½ teaspoon salt
• 1 tbsp oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC
2. Remove tofu block from packaging. Drain and press the tofu block to get it as dry as possible.
3. Cut the tofu into small, 1-inch cubes. On a medium-high heat pan, add the oil. Cook flip the tofu cubes until golden on all sides. Remove the tofu cubes and set aside to cool.
4. Next, in the same pan, toast cumin seeds for about a minute.
5. For the tofu, tear and crumble into small pieces with your hands.
6. In a blender, add the chipotle sauce, sofrito, water, red wine vinegar, tomato paste, cumin seeds, and salt. Blend until smooth.
7. Add the tofu pieces and the sauce into a bag. Massage the bag to evenly distribute the sauce and coat the tofu. Sous vide at 185F degrees for 2 hours.

__placeholder__

1. Serve.