Go Back
Fresco Sofritas Tacos {Vegan}

Fresco Vegan Sofritas Tacos

Erica
This copycat recipe for vegan Chipotle sofritas tacos uses tofu with an delicious sauce with roasted tomatoes and poblano pepper.
4.84 from 6 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine lunch, meal-prep, vegan, vegetarian
Servings 5 servings
Calories 676 kcal

Ingredients
  

  • 12 oz organic extra firm tofu
  • 2 poblano peppers
  • 1 14.5 oz can diced tomatoes, drained
  • 1 clove garlic
  • 1 Tbs fresh oregano leaves chopped
  • 1/2 cup diced onion
  • 1/2 tsp cumin
  • 1/4 tsp kosher salt
  • 4 tsp extra virgin olive oil divided
  • 1 chipotle pepper in adobo sauce
  • 1 Tbs red wine vinegar
  • 1 cup reduced sodium black beans rinsed
  • 2 tomatoes chopped
  • 1 Tbs fresh cilantro
  • 5 single packets guacamole or substitute avocado
  • 15 3 per serving small "street taco" sized corn tortillas
  • 5 lime wedges

Instructions
 

  • Layer the tofu with paper towels and press under a book or pot or something for 20 minutes to get moisture out. Chop.
  • Roast the poblano peppers. I did mine on the grill, turning regularly to get the skin all black and blistered. This can also be done under a broiler. Once done, transfer them to a large ziploc bag, seal, and let them steam. Once cool enough to handle, remove the skin and seeds. Place one pepper in a food processor. Dice the other pepper and set aside.
  • Toss the drained diced tomatoes in 1 tsp olive oil and layer on a bake sheet. Roast in a 400F oven or on the grill (indirect heat) for 30 minutes until slightly charred and awesome. Transfer to the food processor.
  • Along with the roasted tomatoes and one of the poblano peppers, add the garlic, oregano, onion, cumin, salt, chipotle pepper, red wine vinegar, and 1 teaspoon olive oil to the food processor. Process until smooth.
  • Heat the last 2 teaspoons olive oil in a large nonstick skillet over high heat. Add the tofu and cook, tossing regularly and breaking into small pieces with a spatula, until well browned.
  • To the browned tofu, add the chipotle-poblano-tomato sauce and the black beans. Add the reserved diced poblano pepper. Portion out to 5 containers. Top with fresh tomato and cilantro. Serve in corn tortillas with guacamole and a squeeze of lime. Yields 5 servings.

Notes

For the squash, I just sprayed cut zucchini and yellow summer squash with olive oil, and dusted lightly with kosher salt, fresh cracked pepper, and garlic and herb seasoning, then baked for 20 minutes or so at 400F until tender.
Keyword chipotle sofritas, vegan tacos, vegetarian tacos recipe