This tasty delight is a must make. This one is veggie but if you want to create the sauce and add it to chicken or beef you could. I like it just the way it is here.

Step 1: Ingredients:

16 ox extra firm tofu (or press at home firm tofu)
4 oz tempeh
3-4 Tbsp neutral oil

Step 2: Ingredients

1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
1.5 tsp oregano
Few grinds of black pepper

Step 3: Ingredients

1-2 medium roasted red pepper (I used jarred)
2 chipotle peppers from a can of chipotles in adobo (1 more if you want it spicy)

2 Tbsp adobo sauce (from can)
1 tsp veggie bouillon (I use better than bouillon) (enough concentrate for what would make 8 oz broth)

1/2 yellow onion, diced
4 cloves garlic
3 Tbsp tomato paste
2 Tbsp soy sauce
1 Tbsp cider vinegar (You can use other kinds)
2 tsp nutritional yeast
1/2 tsp salt
1/2 tsp sugar (I use a substitute like maple syrup, honey, or agave)


  1. Press the tofu with a press. Cut in 1/4 inch slices the long way. Then add oil to pan and heat the pan to fry the tofu slices until lightly fried, about 2-3 min per side. Place slices on a large cutting board. Cut and slice tempeh into small slices as well and fry those similar to the tofu. Then add to the cutting board and cut into bits resembling crumbled meat.

  2. Add all the step 2 spices to a bowl

  3. In a food processor or blender, add all the Step 3 ingredients and blitz until it’s a smooth sauce.

  4. Add 1 Tbsp of oil to the pan (or a touch more) and set on medium heat. Once warm, add the dry spices in the bowl from Step 2 and cook for 30 seconds to a minute until raw smell is gone. Add the tofu/tempeh crumbles, sauce and salt to the pan and stir. Cook on medium heat, stirring occasionally for 5-10 minutes, until most of the liquid is absorbed and the onion/garlic is cooked through. You may need to add up to 1/2 cup of water to allow for the mixture to braise without things sticking to the pan. Adjust seasonings to taste-adobo sauce fore spice, salt for saltiness, sugar for sweetness, cider vinegar for tang.

  5. Serve in burritos/tacos, on burrito bowls as a topping for nachos.

Bonuses that go well together or for building a bowl

Cilantro Lime Rice:

Make 1/3 cup of rice per person as usual, but add 1 minced clove of garlic to the cooking water per every 2 servings. Once rice is cooked but still warm, add 1 Tbsp olive oil and lime juice and 2 Tbsp of chopped cilantro per every 2 servings and stir gently until incorporated. Allow to absorb (covered on stovetop, or on warming setting on rice cooker) for at least 5 minutes before serving.

Black Beans and Corn:

Heat some oil in pan. Mix a 1:1 ratio of black beans and frozen corn and heat through. Towards the end, add 1-2 cloves minced garlic and salt to season. Serve warm as one of the toppings for the bowl.

Fajita Veggies:

Stir-fry onion, bell peppers, and sliced mushrooms in oil on high heat. Halfway through cooking, add cumin, smoked paprika, oregano, garlic powder, cayenne, salt and pepper (eyeball amounts to taste). Toss to combine. A little char is good on veggies. Serve warm as another topping on the bowl.