Mexican · main

Smoky Chipotle Tofu Sofritas Bowl

Smoky Chipotle Tofu Sofritas Bowl reads umami 5.7, sourness 5.0 and citrus 4.9 on Palate's 0–10 flavor X-ray — a Mexican main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.1 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 6.5 / 10
• Bitter & Earthy — 4.8 / 10
• Rich & Fat — 4.2 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 5.7 · Sourness 5.0 · Citrus 4.9 · Smoke 4.3 · Allium 4.1 · Richness 4.0 · Salinity 3.7 · Heat 3.6 · Sweetness 2.7 · Herbaceous 2.7 · Earthy 2.5 · Fruity 2.3 · Warm Spice 1.7 · Funk & Ferment 1.2 · Nutty 0.9 · Bitterness 0.9 · Floral 0.8

What's in it (16)

• extra-firm tofu — 794 g
• vegetable oil — 41 g
• yellow onion — 110 g
• garlic — 12 g
• chipotle chile — 200 g
• italian-style diced tomatoes — 411 g
• tomato paste — 15 g
• cumin — 5 g
• smoked paprika — 5 g
• dried leaf oregano — 1 g
• salt — 5 g
• vegetable broth — 118 g
• apple cider vinegar — 30 g
• white rice — 355 g
• cilantro — 15 g
• lime — 65 g

Time & effort: about 28 min · effort: involved

Nutrition (per 100 g, engine-estimated): 144.5 kcal, 6.1 g protein, 4.7 g fat, 21.9 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Wrap the pressed tofu blocks in a clean kitchen towel and press under a heavy pan for 15 minutes to force out excess water, then crumble by hand into small, pea-sized curds.
2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the tofu crumbles in an even layer and let cook undisturbed until deeply golden and crisp on the bottom, about 5-6 minutes, then stir and continue cooking, tossing occasionally, until most surfaces are golden and craggy, 4-5 minutes more. Transfer the tofu to a bowl and set aside.
3. Add the remaining 1 tablespoon oil to the same skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
4. Stir in the garlic, minced chipotle peppers, and adobo sauce; cook until fragrant and the garlic loses its raw bite, about 45 seconds.
5. Stir in the diced tomatoes, tomato paste, cumin, smoked paprika, oregano, and salt. Simmer, stirring occasionally, until the mixture darkens slightly and thickens, about 3 minutes.
6. Return the crisped tofu to the skillet along with the vegetable broth. Simmer uncovered over medium heat, stirring occasionally and scraping up any browned bits, until the sauce reduces and clings to the tofu rather than pooling, 8-10 minutes.
7. Remove from the heat and stir in the apple cider vinegar; taste and add more salt if needed.
8. Spoon the sofritas over the rice and finish with the cilantro and lime wedges alongside for squeezing.

Dishes with a similar flavor shape

• Coyote Quesadilla — Tex-Mex
• Sheet-Pan Steak Fajita Nachos Bake — Tex-Mex
• Grilled Harissa Lamb Skewers — North African
• Ground Chicken Shawarma Lettuce Wraps — Middle Eastern
• Turkey Taco Skillet with Corn and Black Beans — Tex-Mex

Keep reading: what umami, sourness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.