Best made with:
- Extra Firm Tofu
A cuban classic! Serve with soft tacos, rice or fried plantain chips.
|1 pkg.||, crumbled|
|2 tsp.||Ground Cumin|
|2 tsp.||Dried Oregano|
|3 tbsp.||Worcestershire Sauce|
|1 tbsp.||Olive Oil|
|1||Medium Onion , diced|
|4||Garlic Cloves , minced|
|1||Red Pepper , diced|
|2||Small Tomatoes , diced|
|½ cup||Cooking Wine|
|1 cup||Vegetable Broth|
|2 tbsp.||Tomato Paste|
|3||Small Potatoes , ½" diced cubes|
|1||Green Chili , finely diced|
|½ cup||Green Olives with Pimentos|
|2 tbsp.||Capers (optional)|
- In a large bowl crumble tofu. Mix in cumin, oregano, Worcestershire and salt, let sit for 15 minutes while you prepare the next step.
- Heat a large saute pan over medium-high heat, add oil. Once hot, add in onions, garlic, peppers and tomatoes and saute on medium for 15 minutes creating a sofrito base. Stir in the tofu, mix well.
- Whisk together the white wine, vegetable broth, and tomato paste. Pour into pan. Add in potatoes, chili and bay leaf, cover and simmer over low heat for 15 minutes, stirring occasionally. Add in raisins and olives, cover and continue to cook another 10 minutes or until the potatoes are cooked through. Turn off heat and stir in capers, if desired.