Sofritas to Celebrate the Weekend!

2020 and a NEW DECADE is here, time to celebrate with a Taco Party - - - Shots and Margaritas Included!

It's never too early to start planning your next fun gathering.

Why not serve the most fabulous "Build Your Own" food bar. Let guests mix and match fillings & toppings, pour the margaritas, put on the Mexican cumbia music, and let the party begin!

Here's a go-to guide {including recipes} for creating the ultimate SOFRITAS, with Vegan option (inspired from The Rustin Vegan!)

A taco night is easy to organize ahead of time and effortless to serve. Just set out the various ingredients buffet style and make a last-minute bowl of guacamole.

NGREDIENTS 1 block firm tofu ¼ cup cornstarch 1-2 cups vegetable oil 1 bell pepper (any color) 1-2 Roma tomatoes ½ jalapeno, seeded ½ cup onion 3-4 cloves garlic ½ tsp smoked paprika ½ tsp onion powder ½ tsp garlic powder.

INSTRUCTIONS First, drain water from tofu. Drain all the water from the package, wrap the tofu in a few paper towels and place between two plates, and top with a heavy object. Drain until tofu is firm and does not leach water when squeezed. Cut the tofu into 1" cubes, and toss with the cornstarch.

Heat the vegetable oil in a medium pot until it shimmers. Add in the tofu cubes a few at a time, and fry until golden brown and crisp. Place on a paper towel to drain. When cool enough to handle, chop into tiny pieces.

In a blender, combine the bell pepper, tomatoes, jalapeño, onion, and garlic for the sofritas, and blend until smooth. Add in the seasonings.

In a medium nonstick pot, pour in the blended mixture and the tofu pieces. Heat on to medium-low, and simmer until vegetables have cooked through and sauce has reduced a bit. Add more seasoning if needed.

Extras: Serve with Crema

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