Tofu Sofritas With All the Fixins

Hey! Vegan and vegetarian food CAN and SHOULD taste amazing! Whoever led you to believe otherwise is a darn fool! Here's the secret: a few core ingredients. Lime juice, cumin, chipotle chilis in adobo sauce and cilantro (sorry if you're one of those people who has a genetic thing where you taste soap instead of this fine herb, but it really adds that freshness!!).

Serves 4-6.

Quick Pickled Carrots & Cabbage

  • 1 1/2 cups apple cider vinegar

  • 1/2 cup cold water

  • 1 Tbsp salt

  • 1 1/2 Tbsp sugar

  • 2 carrots, peeled and grated using a box grater

  • 1 cup shredded cabbage (any kind will do, I used white cabbage for this recipe)

  • 1/4 cup cilantro, chopped

Combine vinegar, water, salt and sugar in a bowl and microwave for 30 seconds, stirring to dissolve the sugar and salt. Allow to cool and add the carrots, cabbage and cilantro. ** See my note about pickles at the bottom of this recipe!

Quick Pickled Jalapeños

  • 1 1/2 cups apple cider vinegar

  • 1/2 cup cold water

  • 1 Tbsp salt

  • 1 1/2 Tbsp sugar

  • 4-5 jalapeños, sliced thin (a Benriner is a great tool for this!)

Combine vinegar, water, salt and sugar in a bowl and microwave for 30 seconds, stirring to dissolve the sugar and salt. Allow to cool and add the sliced jalapeños to your pickling liquid. ** See my note about pickles at the bottom of this recipe!

Pico de Gallo

  • 1 1/2 cups tomatoes, cubed (I used one giant yellow heirloom tomato for this recipe)

  • 1/4 cup cilantro, chopped

  • 1/4 cup red onion, diced finely

  • 1 jalapeño, seeds removed & minced

  • Juice of 1 lime, about 2 Tbsp

  • 1/2 tsp ground cumin

  • 1 tsp salt, or more to taste

Combine tomatoes, cilantro, red onion and jalapeño. Toss the pico with lime juice, cumin & salt and serve!

Chipotle Mayo

Combine all ingredients in the bowl of a food processor and blend until emulsified.

Tofu Sofritas

Drain the tofu and place it a bowl. Using a potato masher or your hands ("your hands are your best tools!") break it up into small chunks. If you like your tofu a bit chunkier, feel free to cut it into cubes (pictured here).


In a separate bowl, combine the chilis, lime juice, tomato paste, garlic, honey, cumin, salt and pepper. Whisk to break apart the chilis a bit and blend the marinade. Toss the tofu in the marinade. Meanwhile, wrap your tortillas in foil and warm them in a 350F oven.

Heat a skillet (12" or so) over medium-high heat. Once the pan is hot, add in your olive oil. Then add the marinated tofu and sautée, constantly moving the tofu around for 10-12 minutes. Once the tofu is sufficiently heated through and a little brown, add the spinach and cook just until wilted, a minute or two. Serve the Sofritas immediately with warm corn tortillas and all of your beautiful toppings.

PICKLE NOTE: You can eat your quick pickles right away! They will last for several weeks in the fridge if stored in an air-tight container and will only taste better with age. :)

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© 2020 by Sam Loos. All Rights Reserved.