This flavorful sofritas recipe was created by DC Central Kitchen and is served in school cafeterias throughout the Washington, D.C., area!
Makes 50 Servings
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.
Use hands to crumble tofu into small pieces (should resemble scrambled egg).
In a large pot over medium high heat, add oil and sauté tofu for approximately 1 minute.
Place remaining ingredients in blender and blend until smooth.
Add sauce to pan with tofu and mix well.
Allow to simmer for approximately 2 minutes, stirring occasionally.
Cover and cook for an additional 5 minutes.
Serve with 4 ounces of Cilantro Lime Rice.
Per portion (1/2 cup), each serving provides 2-ounces of a meat alternative in the National School Lunch Program
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