Sofritas Verde with Roasted Chile, Cilantro and Spices
Roasted Poblano Chile Tofu Sofrito with Cilantro-Lime Rice and Salsa Fresca
Posted By Savita
My Chipotle Sofritas Recipe got so much applause that I decided to make for you a totally new Sofritas Recipe in Verde Style - but its still so Mexican Grill Delicious!! If someone tell you that vegetarian, vegan food is not tasty, ask them to try this sofritas verde recipe. It has flavor and oomph to impress even tough critics (like my husband :) ). Every one adored Chiportle Sofritas Recipe that I posted in November, last year. I received so many mails, facebook comments and re-pins, applauding taste and yumminess of Chipotle Mexican Grill Style - Chipotle Sofritas
This inspired me to try and give my blog readers, one more Vegan Tofu Sofritos, this time capturing goodness of all delicious green flavors that exist on this earth. Roasted Pasilla (poblanos) Chile, fresh cilantro, zesty lime, garlic and oregano, oh my-my, my mouth is watering just mentioning the ingredients here – the sofritas were killer!!
Fresh cilantro, lime juice and fresh garlic balanced the spiciness of chili very well. Marinade turned out smoky, flavorful and so aromatic. My husband asked me twice, whats cooking today? It smells freaking delicious in here? I told him, this is my way of saying thanks to all Chipotle Sofritas lovers with new, scrumptious, vegan Sofritas Verde.
If you liked Chipotle Sofritas, you will adore this recipe.
Verde Marinade is very easy to make. I made vegan version with tofu. I also recommend marinating mix-vegetables and even chicken in same marinade for an awesome taco-night experience.
I served Sofritas Verde with salsa fresca, cilantro lime rice, sour cream and pan sauteed peppers and onions – totally Chipotle Mexican Grill style, just Sofritas Verde took place of Chipotle Sofritas and believe me, my family went crazy!!
You may also want to try some other delicious Sofritas, I shared earlier:
Ingredients
- Cilantro Lime Rice
- 3 Cup Basmati Rice (Or any long grain cooked and cooled rice)
- 1/2 Cup Cilantro (1 small bunch stems included)
- 1 Lime (juice of 1 lime (about 1 tbsp))
- 1 tbsp Canola Oil
- 1/2 tsp Salt (adjust per taste)
- Sofritas Verde
- 1/2 Cup Cilantro (1 small bunch stems included)
- 2 Lime
- 1 lbs Tofu (I used two 10 oz (about 0.6 lb each) packet of House Foods Super Firm Organic Tofu)
- 2 Poblano Pepper (known as Pasilla Chile, fire roasted, skin and seeds removed (instructions below))
- 1 tsp Oregano
- 1/2 tsp Cumin Powder (preferably roasted cumin powder.)
- 1 tsp Salt
- 4-5 Garlic (garlic cloves)
- 2 tbsp Olive Oil (plus 1 tbsp canola/olive oil for frying sofritas)
- Salsa Fresca (for serving on side)
- 1 Tomatoes (1 medium Roma Tomato)
- 1/2 Jalapeno
- 1 tbsp Lemon (lemon juice)
- 2 tbsp Cilantro
- 1/2 Red Onion
- Salt (salt to taste)
Directions
-
1. To make Cilantro Rice - Heat 1 tbsp oil in a pan, add cooked rice and 1/2 tsp salt. Switch off the heat. Add 1/2 cup chopped cilantro and juice of one lime. Mix with fork (don't use spatula) till cilantro fully combined in rice. Transfer to a serving bowl. -
2. Roast Poblano - Fire roast poblanos (pasilla chile) till skin is fully charred. Place in a bowl and cover to steam for 10 minutes. Steaming makes skin easy to peel. Remove skin and seeds. -
3. Marinade - In a blender or hand blender's jar, add roasted poblano peppers, oregano, salt, cumin powder, garlic, cilantro (with stems), zest of 1 lime and juice of 1-2 lime (about 2 tbsp juice) and 2 tbsp oil. -
4. Marinade - Blend it using hand blender or in a food processor to make paste. If mixture is thick add a little more oil ( 1 tsp at a time) -
5. Drain Tofu and pat dry with paper towel to remove excess moisture. In a bowl, scramble tofu using clean hands. Add 2 tbsp of marinade per 10 oz (0.5 lb) and mix well. Taste and adjust salt in tofu. I initially added 4 tbsp marinade, tasted and then added 1 more tbsp. (depends on how spicy you like) 5 tbsp keep it mild spicy. Marinade for 1 to 2 hours. You can even leave overnight and cook the next day for even better flavor. -
6. Cook Sofritas Verde - Heat 1 tbsp oil in pan, add marinated tofu and saute for 4-6 minutes. -
7. Transfer to serving bowl, serve hot with cilantro-lime rice, sauteed pepper and onions, sour cream and salsa fresca.
Savita's Recipe Notes:
Sofrito Verde Marinade will stay good in refrigerator, in an airtight container for 1-2 weeks. Drink served in picture is Naked Mango Juice, I love it with spicy mexican-style meals.© Chef De Home. Post content including video and photos are copyright protected.