Instructions

1. Preheat oven to 425°F. Rub the poblano pepper with a little oil, and place on baking sheet. Roast 15-20 minutes, or until charred on all sides, turning with tongs. Transfer to bowl, cover, and let steam for about 10 minutes. Rub off skins. Remove stem and seeds and roughly chop, then place in the blender.
2. Place the chipotle peppers, adobo sauce, garlic, tomatoes, cumin, salt and sugar in the blender (or food processor) and puree until smooth.
3. Crumble the tofu with your hands or use a box grater. Put in a bowl and set aside.
4. Heat olive oil over medium heat and add the onion. Cook for 4-5 minutes until softened, but not browned. Stir in the tofu and stir fry for 2-3 minutes until tofu starts to get crispy and slightly golden. Use a wooden spoon to break up any large tofu pieces. Next, add the sofritas sauce and pinto beans, then simmer for 15 minutes, adding a splash of water as needed until the tofu mixture thickens, reduces and is heated through.
5. Serve in tortillas with toppings of choice. We love this best in flour or corn tortillas with shredded lettuce, rice, avocado and lots of salsa!