Sofritas

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1 poblano pepper

1 chipotle pepper in adobo

2 TBS adobo sauce

3 cloves garlic

2 TBS lime juice

2 TBS tomato paste

½ tsp salt

½ cup water, plus more as needed

14.5 ounce extra-firm tofu

2 TBS oil

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1. Using previously frozen tofu, has better texture.

2. Roast the poblano pepper: If you have a gas range, hold the poblano over the flame with tongs until it's blistery and hot. Once cool enough to handle, remove the stem and seeds inside.

3. Make the sauce: Add the poblano pepper, chipotle pepper, adobo sauce, garlic, lime juice, tomato paste, sugar, salt and ¼ cup of water to a food processor. Pulse until mostly smooth.

4. Press the tofu. Get most of the water out, don't worry about breaking the tofu as you are about to crumble it.

5. Make sofritas tofu: Crumble the tofu into a large pan coated with the oil over medium-high heat. Fry the tofu for about 5 minutes, stirring frequently. Add the sauce from the food processor and stir it into the tofu. Simmer for 20 minutes, adding more water as needed if it starts to get too dry.

Chili

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1 small yellow onion – small dice (about 1 ½ cups)

1 large zucchini - quartered medium pieces

salt and ground black pepper to taste

2 cloves garlic – minced

2 tsp EACH: chili powder, ground cumin, smoked paprika, and dried oregano

2 TBS tomato paste

1 cup chicken broth

1 (14 ounce) can fire roasted diced tomatoes

1 (8 ounce) can tomato sauce

1 (15 ounce) can of black beans

sofritas

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1. Add onions, zucchini, and garlic and cook, stirring occasionally, until softened, about 5 minutes.

2. Add chili powder, cumin, paprika, and oregano. Season to taste with salt and pepper. Cook, stirring, until fragrant, about 1 minute.

3. Add tomato paste and cook, stirring, until the tomato paste is caramelized, about 1-2 minutes.

4. Pour broth into the pot and use the edge of a wooden spoon to scrape up any brown bits stuck on the bottom of the pan. Let cook for 1-2 minutes.

5. Add diced tomatoes, tomato sauce, black beans, and sofritas and simmer for 5 minutes.

6. ENJOY!