Sofritas - Better than Chipotle

2025 will be the year of the events. We’re heading to Colorado in April for a wedding (and to visit friends), a bridal shower in early May, a 50th anniversary, a dual baby shower, 2 babies (June & July), and a wedding reception. I feel exhausted just typing that!

We are back from our two weeks in Palm Springs and enjoying the spring-like weather. I know it’s March, and the next week promises snow (of course), but it will melt, the trees will bloom, and the garden will be planted and harvested. 

Dan and will celebrate a 20th wedding anniversary and Dan will officially be Medicare eligible in September (if it’s still around that is). We’re taking a fall trip to Scotland for a couple of weeks to explore all it offers. 

Last Saturday we attended (and helped host) a bridal shower for our nephew and his soon-to-be wife. It was a lovely event with family, friends, and even new friends. The theme was tacos so I offered to make a vegan option; tofu taco crumbles. I found lots of Chipotle copycat recipes, but I wanted something a little simpler so I grabbed the spice combination from one recipe and made my own. They were tasty and not too spicy.

Ingredients:

1 tablespoon oil (such as canola or vegetable)
1 tablespoon soy sauce (tamari for gluten-free)
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne (optional for spice)
1 block (350g) extra-firm tofu, drained (no need to press it)
¾ - 1 ¼ cups salsa

Instructions:

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper or lightly grease it.

Mix the oil, soy sauce, and all the spices in a large bowl. It will make a brown paste-like texture

Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 30 to 35 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of textures.

Remove the tofu crumbles from the oven and add to a pan with the ¾ cup salsa. You may need more salsa depending on how watery the salsa is and how wet you would like your tofu crumbles to be, add more salsa to taste. Heat through and serve hot on taco shells with desired toppings or in a burrito.

Thanks for stopping by!

A Cozy Winter Soup

The past couple of weeks I’ve been under the weather; Dan was nice enough to bring a cold home from one of his volunteer events and give it to me. I’m still a tiny bit congested, but I’m feeling pretty good for the most part. 

I’ve been going through boxes of stuff that we obviously don’t need (because they are in boxes) and gifting items to the local Buy Nothing Group - it’s a great way to give back to the community, keep things out of the landfill, and not support organizations like Goodwill. 

I’ve been dreaming of this year’s garden and what stays and what goes. We’ve got plenty of frozen okra so we’ll take a break this year. I’ll plant fewer collard greens, more watermelon, onions, and leeks. Of course, there will be tomatoes, zucchini and winter squash (trying new varieties), eggplant, peppers, and herbs. I’ll start zinnias in all colors, shapes, and varieties and add some cosmos, and other flowers. 

The arrival of the first serious cold spell (polar vortex) here in Minnesota has arrived, which means one thing - Soup! I’ve made this soup many times and it’s always hearty and warming. We served it with cornbread and a nice glass of wine. 

Ingredients:

3 cans (15 ounces each) cannellini beans, drained and rinsed

1 yellow onion, finely chopped

4 garlic cloves, minced

2 tablespoons olive oil

2 large carrots, peeled and chopped

2 stalks celery, diced

⅓ cup white wine

2 ½ to 4 cups vegetable or chicken broth (adjust to desired consistency)

1 tablespoon tomato paste

1 teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

¼ teaspoon red pepper flakes (optional for spice)

¼ teaspoon Italian seasoning

1 teaspoon dried thyme

½ teaspoon dried oregano

Instructions:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it starts to brown slightly, about 5 minutes. Stir in the minced garlic, celery, and chopped carrots. Sauté until the vegetables soften and brown slightly. 

Deglaze the pan with the white wine and cook for 5-7 minutes until most of the liquid has evaporated. Add the drained beans, tomato paste, salt, black pepper, red pepper flakes (if using), Italian seasoning, dried thyme, and dried oregano. 

Pour in 2 ½ cups of broth to start (you can adjust the amount later if needed). Stir well to combine.

Simmer: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 15 minutes. Serve the soup warm, paired with hearty bread or cornbread for dipping.

Thanks for stopping by!