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  1. Bulk Recipe

Sofritas Tofu

50 servings

Source: DC Central Kitchen

Sofritas-7

This flavorful sofritas recipe was created by DC Central Kitchen and is served in school cafeterias throughout the Washington, D.C., area!

About the Recipe

158 Calories · 13.3 g Protein · 1.65 g Fiber

Ingredients

Makes 50 Servings


  • tofu, extra firm (13 pounds, 12 ounces)
  • vegetable oil (1/4 cup)
  • 1 1/4 gallons, 1 cup (vegetable broth, low sodium)
  • tomato paste, canned, salt-free (1 1/3 cups, 1 tbsp.)
  • adobo fresco (1/4 cup)
  • garlic powder (1/3 cup, 3/4 tsp.)
  • brown sugar, unpacked (1/3 cup, 3/4 tsp.)
  • cumin, ground (2/3 cup)
  • onion powder (1/3 cup, 3/4 tsp.)
  • black pepper, ground (2 tbsp, 2 tsp)
  • oregano leaves, dried (1/3 cup, 3/4 tsp.)
  • cinnamon, ground (1 tbsp, 1 1/8 tsp.)
  • salt (2 tbsp.)

Directions

  1. Cut tofu into 1-inch cubes and transfer to colander. Allow tofu to drain for 25-30 minutes until most of the water has been removed.



  2. Use hands to crumble tofu into small pieces (should resemble scrambled egg).



  3. In a large pot over medium high heat, add oil and sauté tofu for approximately 1 minute. 



  4. Place remaining ingredients in blender and blend until smooth.



  5. Add sauce to pan with tofu and mix well.



  6. Allow to simmer for approximately 2 minutes, stirring occasionally.



  7. Cover and cook for an additional 5 minutes.



  8. Serve with 4 ounces of Cilantro Lime Rice.



Nutrition Facts

Per portion (1/2 cup), each serving provides 2-ounces of a meat alternative in the National School Lunch Program

Calories: 158 
Carbohydrate: 9.16 g
Protein: 13.30 g
Total Fat: 9.11 g
     Saturated Fat: 0.94 g
     Calories from Fat: 51.98%
Iron: 3.82 mg
Cholesterol: 0 g
Fiber: 1.65 g
Calcium: 249.94 mg 
Vitamin A: 503.6 mcg
Sodium: 770 mg
Vitamin C: 2.7 mg