Sofritas Tofu

About the Recipe

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