Crumbled extra-firm tofu gets braised in a smoky tomato-chipotle sauce with poblanos and onions until it's deeply flavored and satisfying. It's the kind of plant-based protein that makes carnivores forget what they're missing—smoky, savory, and with just enough heat to keep things interesting.←Back to Taco Base Recipes
1.5 lb extra-firm tofu, pressed and crumbled
2 count poblano peppers
1 large yellow onion, diced
4 count garlic cloves, minced
3 count chipotle peppers in adobo, minced
2 tbsp adobo sauce
1 cups crushed tomatoes
0.5 cup vegetable broth
2 tbsp avocado oil
2 tsp ground cumin
1 tsp oregano
1 tsp smoked paprika
1.5 tsp kosher salt
2 tbsp lime juice
Press tofu between clean kitchen towels with a heavy pan on top for at least 1 hour. Crumble into chunky, irregular pieces—think rustic, not uniform.
Char poblanos directly over a gas flame or under the broiler until skin is blackened and blistered all over, about 8-10 minutes total.
Steam charred poblanos in a covered bowl for 10 minutes, then peel, seed, and dice. This is where the real smoke flavor lives.
Heat oil in a large skillet over medium heat. Add diced onion and cook until softened and lightly golden, about 6-8 minutes.
Add garlic, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant and your kitchen smells like a Mexican market.
Stir in minced chipotles, adobo sauce, crushed tomatoes, and diced poblanos. Let this simmer for 5 minutes to marry the flavors.
Add crumbled tofu and vegetable broth. Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally.
Continue cooking until most of the liquid has absorbed and the tofu is deeply flavored. This patience will be rewarded, trust the process.
Remove from heat and stir in lime juice and salt. Taste and adjust seasoning because you're the boss of this flavor town.
Chef's Notes
The secret is cooking the tofu long enough to let it absorb the sauce completely. Press that tofu aggressively: wrap it in clean towels, weight it with a cast iron skillet, and walk away for at least an hour. This step determines whether you get chewy, flavorful tofu or sad water sponges. Char your poblanos directly over a gas flame or under the broiler until the skin is blackened and blistering; that smoke flavor is the backbone of this dish. Chipotle peppers in adobo come canned at any supermarket. The leftover chipotles freeze beautifully in ice cube trays for future emergencies. According to the Taco Codex, tinga was originally made by a grandmother in Puebla who refused to let anything in her kitchen go to waste. The tofu version is her spiritual successor, equally thrifty and twice as smoky.
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