Big flavor, small effort. Meet your easy weeknight sofritas solution!
With a few pantry staples and minimal effort, you can whip up a protein-packed, plant-based dish that’s bursting with flavor for your next Mexican-inspired meal. Whether you’re making burrito bowls, tacos, or nachos, these Easy Pantry Sofritas are the ultimate shortcut to a delicious meal.
What sets this recipe apart? It skips the step of roasting vegetables, opting instead for a quicker approach that doesn’t skimp on taste and is ready in a fraction of the time. The addition of toasted pecans brings texture and extra nutrition, making this dish not only easy but also wholesome. Let’s get cooking!
What You’ll Need:
Tofu: Extra-firm works best
Seasonings: You likely have all of these in your pantry — garlic powder, onion powder, smoked paprika, dried oregano, cumin, coriander, cinnamon, chipotle chili powder, ancho chili powder (or other chili powder), salt and black pepper.
Finely chopped pecans: The pecans are optional, but I like the added texture and nutrition they provide. Pecans are a good source of vitamins and minerals, including vitamin E, calcium, potassium, thiamine and zinc.
Tomato paste: Adds depth of flavor. I like Cento Organic Tomato Paste in a tube so you don’t have to open a whole can.
Extra Virgin Olive Oil: A mild olive oil works well, or you can use another oil with a neutral taste
How to make Easy Pantry Sofritas
You’ll cook crumbled tofu in extra virgin olive oil, then mix in the spices and continue cooking until they bloom and become fragrant. Stir in the pecans, tomato paste and water and simmer for a few minutes to allow the flavors to meld. Taste and adjust seasonings as needed, then use immediately in your favorite dish. Store any amount you don’t use right away in an airtight container in the fridge for use later in the week. It will keep for up to 5 days.
These Pantry Sofritas are a quick and easy solution for busy weeknights, a crowd-pleaser for family meals, and a versatile addition to any home cook’s repertoire. The simple ingredients and quick preparation make them a go-to option for creating delicious, plant-based dishes without hassle. Whether it’s for tacos, nachos, or a fresh twist on your favorite dish, these sofritas are sure to become a staple in your kitchen!
Pantry Sofritas
Ingredients
Instructions
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Press the block of tofu for about 15 minutes to remove some of the excess moisture (we're not trying to get it completely dry). You can do this without specialized equipment. Remove the tofu from its packaging, wrap it in a couple of paper towels and place it between two plates with a heavy pot or skillet set on top.
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Add the olive oil to a large skillet (non-stick or cast iron) over medium heat. Using your hands, break the tofu into pieces over the skillet and cook until it begins to take on some golden color. Break the pieces into smaller crumbles with a spatula as it cooks.
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Mix in the spices and pecans and continue cooking until the spices become fragrant, just a few minutes. The tofu will begin to dry out a bit, so keep stirring and scraping the bottom of the pan to help prevent sticking.
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Stir in the water and tomato paste, scraping the crispy bits in the pan with your spatula (the water will help deglaze the pan).
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Taste, adjust salt and spices as needed, and use in your next Mexican-inspired feast!
Nutrition Facts
Servings: 4 ServingCalories:207kcalTotal Fat:15gSodium:321mgTotal Carbohydrate:7gDietary Fiber: 3gSugars: 1.9gProtein:11.7gCalcium: 101.7mgIron: 2.7mg