Living in Mexico City for 6 months has made me love Mexican food even more than I already did. I know that most of the recipes that I have been posting lately are Mexican-inspired and you are probably want to see some non-Mexican recipes here on Thyme & Love, right? I know that I do, but I was so just so inspired by Mexico. The smells, sights, and flavors of Mexico have left me inspired to create Mexican Vegan recipes these past few months. I also wanted to take advantage of all the amazing Mexican produce while I was here. I normally don’t eat fresh tomatoes in Winter because they have no flavor; so I made sure to take advantage of the amazing ripe tomatoes at the market.
One of my favorite Mexican ingredients to use are tomatillos. I love them in salsas, raw salads, and in sauces like this one that I am sharing with you today. This sauce is easy to make and only takes a few simple ingredients. The first time I made this recipe, I didn’t puree the sauce before adding in the browned tofu. The sauce was very flavorful, but I know that some might not like the chunks of tomatillos. The second time I made the recipe, I pureed the sauce and the texture was spot on.
I browned the tofu in some olive oil before cooking it in the sauce. I really like the texture and flavor of browning the tofu first. This always helps prevent the tofu from breaking apart while it cooks in the sauce.
This tomatillo and chipotle sauce definitely has layers of flavor going on.
It’s spicy, sweet, and tart.
Only a few simple ingredients are needed to add tons of flavor.
Rice is a perfect side dish to serve along side.
And don’t forget the corn tortillas!
- 1 lb Extra Firm Tofu, drained and pressed
- 2 Tbs Olive Oil
- Salt + Pepper
- 1 Large White Onion, chopped
- 4 Garlic Cloves, minced
- 6-8 Tomatillos, husks removed + washed, roughly chopped into pieces
- 1 Chipotle Pepper in adobo sauce
- 2 Tablespoons Piloncillo, grated
- ¾ Tsp Sea Salt, or to taste
- ¼ Tsp Black Pepper
- Warmed Corn Tortillas
- Rice for a side dish
- Cut the tofu into 8 triangle pieces. I like to cut the tofu in half vertically into two pieces. Then cut the two pieces in half on the diagonal. Then cut each diagonal in half into triangle pieces. You can also just cut the tofu into 8 regular rectangle shaped tofu pieces.
- Heat the olive oil in a large skillet, preferably cast iron over medium high heat. Season each tofu side with salt and pepper. Cook 4-6 minutes on each side, or until each side is lightly/golden brown. Transfer the tofu to a platter and start making the sauce.
- In the same skillet, add the chopped onion. Cook until soft and translucent, about 4-5 minutes. Add the garlic and sauté 30 seconds. Add the roughly chopped tomatillos and cook 6-8 minutes.
- Stir in the chipotle pepper, piloncillo, salt, and pepper. Cook for an additional 2 minutes.
- Turn off the heat and tranfster the sauce into a blender and puree the sauce.
- Turn the pan back on to medium heat and add the pureed sauce. Add the cooked tofu into the sauce. Cook for 20-25 minutes, or until the sauce has thickened
- Serve! I like to serve this tofu with warmed corn tortillas, which act as a vehicle to hold extra sauce!
Sauce adapted from Pati’s Mexican Table.