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Farmgirl Tofu Chile Sofritas

Served over rice, inside a toco, or nestled into a breakfast burrito along with the usual Mexican fixings (guacamole, lettuce, cheese, salsa), this recipe will please vegans, vegetarians, and even reluctant teenagers .
4 Servings -
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Servings:4  | Calories:107 | Total Fat:5g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 7g
2 %
Fiber 1g
4 %
Sugars 1g
Cholesterol 0mg
0 %
Sodium 365mg
15 %
Protein 8g
15 %
57% Organic tofu
22% Beer
13% Others combined
6% Tomato paste
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/2 teaspoon dried oregano leaves
2 teaspoons ground ancho or chipotle chile powder (try this one)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1 tablespoon avocado oil or olive oil
1/2 medium onion, diced small (about 1 cup)
2 cloves garlic, minced
1 tablespoon minced chipotle chiles in adobo sauce
1 tablespoon diced mild Hatch chiles
1 tablespoon Mexican Spice Mix
2 tablespoons tomato paste
1 (16 ounce package) organic extra-firm tofu (Chipotle uses this one from the Bay Area), drained, dried well and crumbled
1 cup Mexican beer or vegetable broth
Fresh lime wedges, for serving

Directions : View recipe directions on
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