Sofritas are great for tacos, burrito bowls, and nachos. Our favorite way to use them is in a crunch wrap!
Layer beans, sofrtitas, tortilla chips, lettuce, tomato, salsa, guacamole, and cheese sauce in a large tortilla and fold in all the edges. Brown both sides in an oiled pan. Make sure not to over stuff or you won't be able to close the wrap.
Pro tip: When using chipotle peppers in adobo freeze the leftovers for later use. Blend up the chipotles and sauce. Place tablespoon size portions on a parchment paper lined plate. Freeze. Transfer to an air tight container and store in the freezer. I also do this with canned green chilies.
- 2 Tbsp chipotle peppers in adobo sauce blended
- 1/4 cup chopped onion
- 1 garlic clove
- 1 medium tomato
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp smoked paprika
- 1 1/4 tsp salt divided
- 1 Tbsp oil
- 1/4 cup water
- 1 package tofu drained and pressed
- Pre-heat the oven to 415°
- Crumble tofu, toss with 1 tbsp oil and 1/4 tsp salt until coated, spread out on a sheet pan. Use parchment paper if you like. Let bake for 10 - 15 minutes until it starts to brown and crisp. Stir once half way through cooking time. If you prefer the tofu can be cooked in a pan on the stovetop. This works best if using a non-stick pan.
- Add 2 tbsp of the blended chipotle in adobo, onion, garlic, tomato, chili powder, cumin, smoked paprika, 1 tsp salt, and water to a blender or food processor. Blend until only small chunks remain.
- Add the sauce mixture to a pan and simmer on low while the tofu finishes cooking for 5 - 10 minutes.
- Add the tofu to the sauce and let simmer for 5 minutes. Turn off heat and let it marinate while you prepare your other ingredients for the crunch wraps, tacos or burrito bowls.