This flavorful sofritas recipe was created by DC Central Kitchen and is served in school cafeterias throughout the Washington, D.C., area!
Makes 4 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.
Carbohydrate: 6.1 g
Protein: 12.2 g
Total Fat: 7.4 g
Calories from Fat: 49.1%
Saturated Fat: 1.27 g
Iron: 3.46 mg
Cholesterol: 0 g
Fiber: 1.3 g
Calcium: 346.36 mg
Vitamin A: 7.37 mcg
Sodium: 546 mg
Vitamin C: 1.94 mg