Inspired by Chipotle’s new tofu sofritas, but not wanting to deal with its spiciness due to my GERD, I came up with this equally delicious at-home version. I’m also pretty sure a burrito made with this sofritas would be less than half the price of Chipotle’s version.
Prep time: 5 minutes
Cook time: 10 minutes
Total: 15 minutes
- 1 14-oz. package super-firm tofu, well-drained and cut into 1/2-inch cubes
- I like Nasoya’s Super Firm Cubed Organic Tofu for this. Plus it’s already cubed for you!
- 1/2 tsp sweet smoked paprika
- Pinch garlic powder*
- 2 tbsp canola oil
*Garlic powder can be a GERD trigger, so just omit it if you can’t tolerate it. I’ve found that small amounts of it are pretty much negligible for me.
Heat the canola oil in a large sauté pan over medium-high heat. Add the tofu, and season with salt and pepper to taste. Sprinkle the sweet smoked paprika and garlic powder evenly over the tofu, stirring to coat. Stir-fry until golden brown, about 5-10 minutes. If the tofu browns too quickly, add a tablespoon or so of water.
Serve with brown rice, black beans, half an avocado, some mixed vegetables, and top with a fried egg for a filling and healthy lunch or dinner — or heck, even breakfast! [This would of course be great with tomatoes as well (sautéed or raw), but alas… they are a thing I can’t eat.] Enjoy!