I was in the mood for something a little different. Something I haven’t ever had and actually had to Google to find out what goes in it and how to make it. Sofritas. Have you had it before? Well, I suppose if you’re a normal person who goes to, and likes, Chipotle then you have. Me? I am a big hater on Chipotle, have eaten there twice in two different states and wasn’t impressed either time. However, I was in the mood for spicy tofu burritos for lunch. Here are my vegan and gluten-free Roasted Veg Sofritas.

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This was actually brought on because my building is right over an extremely busy and popular food court and I walk through it to get to and from work and when my pregnant coworker wants company to walk to get her lunch. I never get anything to eat in the food court (trying to watch my money and calories) but I figured it was time to try to make something a little different for me. After Googling and reading different methods, and seeing that I didn’t have certain spices nor wanting to spend the money on them, I used what I had and went with it. For the tofu, I had two random tubs of firm tofu, same brand but different kinds. You have to press the liquid out a little then cut into slabs and pan fry the slices until browned on both sides then “”shred” it with a knife. Very interesting and cool – it did shred up a little. For the sauce, the spices called for chipotle in adobo sauce, but I didn’t want my mouth on fire so I bought a jalapeno and stripped most of the seeds and veins out of it; I also used a 28oz can of fire roasted tomatoes and let the liquid cook down a little. I don’t know what kinds of veggies are normally used in sofritas, but me? I decided to cut my favorite veggies into very small pieces and douse them with a tons of spices and roasted them. The tortillas I used were my new favorite BFree gluten-free wraps. Yum.

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Start by draining then pressing the liquid out of the tofu by placing between two plates covered with towels or lots of napkins and loaded down with a couple of cans. While the tofu is being pressed turn oven to 375 then wash veggies. Line two baking sheets with tin foil then start your chopping. Chop each veggie into small chunks, small enough to fit into a burrito. Dump all chopped veggies onto baking sheets then sprinkle two tablespoons oil over each pan, then in a small container dump in spices and mix, then spoon over all veggies. Mix veggies with hands then spread out evenly. Bake 20 minutes then take out and mix then bake 25 more minutes. Once veggies are in the oven slice the tofu into fifths then pour two tablespoons oil into a pan and turn on medium-high and once hot lay slices in. I only did four slices at a time, browned on both sides then set aside. Once done set pan aside and turn off burner; mince garlic, jalapeno, and cubanelle pepper. Pour one tablespoon oil into pan and turn on medium then dump in veggies and dried onion. Turn up heat to medium-high then pour in a half cup water and cook until water is gone, pour in a half cup more water and saute until gone then add tomatoes, vinegar, and spices and mix. Let stew while shredding the tofu. Dump in defrosted spinach then mix then add tofu and excess liquid to pan and mix. Let cook until veggies are done and about ten more minutes. Assemble burrito and enjoy!

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Roasted Veg Sofritas, 8 servings

2 Cntrs Nasoya Firm Tofu, drained and sliced
2 Medium Sweet Potatoes, scrubbed and chopped small
1 Medium Red Onion, chopped small
2 Green Peppers, washed and chopped small
3 Small Zucchini, washed and chopped small
7 Small Carrots, scrubbed and chopped small
2 Cntrs Whole Mushrooms, washed and chopped small
1 Cntr Spinach, defrosted and liquid squeezed out
28oz Can Muir Glen Fire Roasted Diced Tomatoes
1 Tbsp Apple Cider Vinegar
Olive Oil
1 C Water
6 Cloves Garlic, minced
1 Jalapeno, seeded and minced
1 Cubanelle Pepper, seeded and chopped

Veggie Spice Blend

1 Tbsp Chili Powder
2 Tsp Cumin
1 Tbsp Oregano
2 Tsp Paprika
1 Tsp Dried Cilantro

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Sofritas Spice Blend

2 Tbsp Dried Onion Slices
1 Tsp Turmeric
2 Tsp Chili Powder
1 Tbsp Cumin
1 Tbsp Oregano
1 Tbsp Paprika
1 Tsp Dried Cilantro

1. Drain then press tofu between two plates weighted down with cans. Defrost spinach in microwave.
2. Set oven to 375 degrees and line two baking sheets with tin foil.
3. Wash all veggies then chop into small pieces and dump on baking sheets. Sprinkle two tablespoons oil over each sheet.
4. Mix Veggie Spice Blend in a small container then sprinkle all of it evenly over each sheet. Use hands to mix veggies then bake for 20 minutes, take out and mix then bake 25 more minutes.
5. Slice both blocks of tofu lengthwise into five slices each.
6. Pour two tablespoons olive oil into a saute pan and turn on medium-high heat. Once hot lay in four slices tofu and brown on each side. Repeat until done. Set tofu on a plate and set aside.
7. Mince garlic, seeded jalapeno, and cubanelle pepper then pour one tablespoon oil into tofu pan and dump in veggies.
8. Turn on medium-high heat then sprinkle in onion slices and pour in 1/2 cup water. Cook until water is gone then add 1/2 cup more water and cook until evaporated.
9. Dump in tomatoes, vinegar, and Sofritas Spice Blend and mix.
10. Squeeze liquid from spinach then add to pan and mix.
11. Shred tofu by using a knife and fork to cut and break all tofu.
12. Dump into pan and mix and let cook about 30 minutes.
13. Make burritos and enjoy!