Mexican Chipotle Tofu Sofritas Taquitos Recipe | ChefDeHome.com

Ingredients

• 1 Poblano Pepper, roasted on open flame, seeds and skin removed
• 2 Chipotle in Adobo, plus 3 tbsp adobo sauce liquid
• 2 tbsp Olive Oil
• 1/4 Cup Water, or low-sodium vegetable stock
• 1 tbsp Cumin Powder, toasted
• 2 tsp Oregano, preferrably dried mexican oregano
• 1 tsp Salt, adjust per taste
• 3 tbsp Lemon, juice of about 2 medium lemons
• 1 tbsp Sugar
• 2 tbsp Tomato Paste
• 2 Garlic, cloves
• 12 Tortillas, medium size corn tortillas
• 1/2 tbsp Corn Starch, mixed with 1 tbsp water, optional, for holding rolled taquito together
• 1.25 lbs Tofu, super firm tofu. two 10 ounce packets, will need half the sauce/marinade
• 3 tbsp Canola Oil, for shallow frying, divided
• Baby Romaine, chopped, for serving
• 1 Cup Strawberries, very small diced
• 1/4 Cup Red Onion, small diced
• 2 tbsp Lemon, juice of about 1-2 lemons
• 1/2 Jalapeno, minced
• 1/2 tsp Sugar
• 1/2 tsp Red Wine Vinegar
• Salt, as per taste