Tofu Sofritas Bowl

Tofu Sofritas

adapted from Farmgirl

• ½ teaspoon dried oregano leaves
• 2 teaspoons ground ancho or chipotle chile powder
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• ½ medium onion, diced small (about 1 cup)
• 2 cloves garlic, minced
• 2 tablespoon diced mild Hatch chilis
• 1 cup fire roasted tomatoes (about half a 16 oz can)
• 1 (16-ounce package) organic extra-firm tofu (Trader Joe's Sprouted Tofu), drained, dried well and crumbled
• 1 cup liquid (water, beer, broth or reserved canned bean liquid)
• 1 tablespoon ketchup (or tomato paste)
• juice of half a lime

1. Combine all the spices in a small bowl. 

2. Heat a cast-iron skillet over medium heat and warm the oil. Saute the onion and garlic with a pinch of salt until softened, about 5 minutes. Add chilies and spices, and continue cooking and stirring until the spices are fragrant, about 1 minute.

3. Add the tomatoes; cook another minute. Add the crumbled tofu, liquid of choice, ketchup and lime juice and cook until the liquid has reduced and the flavors have melded, about 5 minutes. Taste and adjust the seasoning as desired. 

4. Serve with lime rice, black beans, avocado, corn, red peppers, green onions, salsa, shredded lettuce and a oven toasted tortilla.