Oil-free, plant-based sofritas inspired by Chipotle-style flavors, suitable for strict Lenten observance. Rich in protein from tofu and beans, balanced with vegetables and spices for a hearty, meat-free main.
Drain and crumble tofu to resemble ground meat; pat dry with paper towels.
Sauté onion and garlic in a non-stick pan over medium heat until translucent.
Add bell pepper and cook until slightly soft, about 3-4 minutes.
Stir in crumbled tofu, black beans, tomato paste, diced tomatoes, lime juice, cumin, paprika, cayenne, and vegetable broth. Simmer uncovered until flavors meld and liquid reduces to a thick sofrito, about 15 minutes.
Finish with chopped cilantro, adjust salt with a pinch of sea salt if desired, and serve.
