Sofritas means "gently fried" and in this no oil recipe it is the onions that are fried or rather dry-sauteed. Add the tofu, the blended sauce, and pintos and in a few minutes the deeply flavored, slightly spicy mixture is ready to serve over rice, corn, baked potatoes or rolled into burritos.
3 Chipoltle Peppers in Adobo Sauce*
3 cloves of garlic, peeled
2 tomatoes or 1-15 oz. can
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)
1 cup diced onion
1 cup chopped mushrooms (optional)
1 16 oz. firm or extra-firm tofu, quickly drained (no need to press the water out)
1 15 oz. can pinto beans, drained
Blend the first seven ingredients together. This will be the sauce.
In a large skillet, dry-saute' the onion and mushrooms for about five minutes or until the onion is translucent. Push the onions to the outer edges of the pan and crumble the tofu into the center of the skillet. Cook until most of the water evaporates from the tofu. Stir in the blended sauce and drained beans and cook over low heat until heated through.
*Find Chipoltle Peppers in Adobo Sauce in the Mexican food section of the market near the salsa and enchilada sauce. One small can has enough peppers to make this recipe about four times. Store leftover Chipoltle peppers with Adobo sauce in the fridge or freezer.
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