Sofritas Verde with Roasted Chile, Cilantro and Spices Recipe | ChefDeHome.com

Ingredients

• 3 Cup Basmati Rice, Or any long grain cooked and cooled rice
• 1/2 Cup Cilantro, 1 small bunch stems included
• 1 Lime, juice of 1 lime (about 1 tbsp)
• 1 tbsp Canola Oil
• 1/2 tsp Salt, adjust per taste
• 2 Lime
• 1 lbs Tofu, I used two 10 oz (about 0.6 lb each) packet of House Foods Super Firm Organic Tofu
• 2 Poblano Pepper, known as Pasilla Chile, fire roasted, skin and seeds removed (instructions below)
• 1 tsp Oregano
• 1/2 tsp Cumin Powder, preferably roasted cumin powder.
• 1 tsp Salt
• 4-5 Garlic, garlic cloves
• 2 tbsp Olive Oil, plus 1 tbsp canola/olive oil for frying sofritas
• 1 Tomatoes, 1 medium Roma Tomato
• 1/2 Jalapeno
• 1 tbsp Lemon, lemon juice
• 2 tbsp Cilantro
• 1/2 Red Onion
• Salt, salt to taste