Press tofu to squeeze out any excess moisture. To do that, remove from packaging and place it on a plate lined with 2 paper towels. Place another plate on top. Now place a canned food item to add weight on that. Leave it like that for 15 minutes.
Cut tofu into 4 thin slices horizontally. Brush both sides of each slice with avocado oil.
Brown the slices in a preheated skillet for 5 minutes on each side, on medium-high heat. Alternatively, brown in a preheated air fryer at 400°F for 10 minutes. Remove and keep aside.
To prepare sauce, combine green pepper, onion, garlic, tomato, tomato paste, chipotle pepper + sauce, spices, water and vinegar in a food processor. Pulse until the marinade is slightly chunky. Keep aside for later.
Heat the same skillet on medium-high heat, and add 1 tablespoon oil. Stir in the sauce.
Add the browned tofu that's been cut in ¼-inch pieces or scramble it using a wooden spoon or a potato masher. Add ¾ cup water. Stir, cover and cook for 10 minutes. Add more water if needed.
Check for seasoning and stir in chopped cilantro and enjoy!
Tofu: Use extra-firm tofu and press it for at least 15 minutes to get rid of extra moisture. This prevents the tofu from becoming soggy in the sauce.
Spices: If you don't have the listed spices, use taco seasoning instead. Refer to the recipe card for quantity.
Meal-Prep: Sofritas can be made ahead for meal prep. Cool it and store it in an airtight container in the fridge for up to 5 days.
Adjust the sauce: The consistency of the sauce can be adjusted. Add another ½ cup water for more sauce.
Note: The nutrition facts below are my estimates and do not include condiments. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.