Sofritas (ground tofu and vegetables)
This is similar to a vegetarian Chipotle restaurant bowl.
1 T. Olive oil
1 - 16 oz package extra firm tofu, pressed and cut into 8 slices
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon black peppercorns
1 medium poblano pepper, charred
1 medium tomato, quartered
1/2 yellow onion, quartered
3 garlic cloves
1 small green bell pepper, deseeded, large chunks (1/2 cup)
1 teaspoon ancho chili powder
2 chipotle chilies (canned)
2 T. adobo sauce (from canned chipotle)
1/2 teaspoon dried oregano
1 teaspoon vinegar (apple cider or red wine)
1/2 teaspoon salt
1/2 cup water plus additional as needed
1 teaspoon soy sauce
For the marinade
Place tofu block on a plate and press tofu using a heavy object for at least 5 minutes to remove any moisture. Drain liquid. Slice tofu into 8 slices.
In a skillet over medium heat, add oil until hot. Add sliced tofu to the heated oil and cook for 2-3 minutes per side until tofu is slightly browned. Remove from pan and drain on a plate lined with paper towel.
Once the tofu has cooled, chop it into very small pieces or size desired.
To make marinade
In a small pan toast cumin seeds, coriander seeds and peppercorns and roast until fragrant. Grind spices and set aside.
To char the poblano pepper. Place directly over gas flame on stove. Turn until all sides are charred. Cool and cut into large chunks. Set aside.
In a food processor, combine the marinade ingredients and 1/2 cup water. Pulse until the marinade is slightly chunky and thoroughly combined.
Add chopped tofu to the marinade mixture and set aside for at least 30 minutes or overnight.
Once marinated , heat a medium skillet over medium heat. Add the marinated tofu and any remaining. Add 1/4 cup water and bring to a boil. Add additional water to desired consistency. Reduce to simmering. Cook until the tofu is heated throughout, about 10 minutes. Serve over rice and add toppings.
Add whatever you like as toppings. I used brown rice, sofritas, salsa, guacamole, shredded cheese, corn salsa, a dollop of sour cream and shredded lettuce.