Sofritas - No Oil

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.

Tofu Scramble

16 oz. extra-firm tofu, pressed and crumbled
1 1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
8 oz. mushrooms, chopped (optional)
1/2 cup shredded carrot (optional)
2 cloves garlic, minced
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon dried thyme leaves
1/4 teaspoon coriander (optional)
1/4 teaspoon cardamom (optional)
1 to 2 Tablespoons nutritional yeast (optional)
1 Tablespoon soy sauce
salt and pepper to taste
1 cup chopped tomato
1 cup green peas
1/2 cup chopped fresh parsley (optional)

In a large skillet, saute' onion and bell peppers in two tablespoons of water for about 5 minutes.  Add carrots and mushrooms and cook another 5 minutes.  Add garlic, spices and soy sauce and cook for another minute.  Add tofu, tomato, peas and parsley and heat through.

Notes

Press excess liquid out of the block of tofu by squeezing it between two plates or small cutting boards with a heavy book on top for about twenty minutes.

The vegetables can be varied according to what is on hand.

Substitute curry powder for the spices listed.

Baked Sesame Tofu

Tofu baked until lightly crispy makes a delightful sandwich filling.

baked sesame tofu with tahini sauce

1 pound extra-firm tofu, drained and pressed* for 30 minutes
1/4 cup cornstarch
2 Tablespoons sesame seeds

Slice the tofu about 3/8" thick and coat with cornstarch and sesame seeds. Place the tofu slabs on a baking sheet lined with parchment paper. Bake at 375 degrees for 40 minutes or until lightly browned, flipping after first twenty minutes of baking.

For tahini sauce, whisk together:

1/4 cup tahini
1 Tablespoon lemon juice
1 Tablespoon low-sodium soy sauce or tamari

Thin tahini sauce with enough water to reach desired consistency.

Make simple sandwiches or wraps using baked tofu on bread or collard or romaine leaves. Spoon some tahini sauce on and top with sliced tomato or jazz it up with Muffaletta olive salad.

* I usually press two blocks of tofu between two small cutting boards with two large 28 oz. cans or heavy books on top, set in a large baking pan to catch all the liquid that gets squeezed out.