You know what’s a great thing to serve to your friends that are gluten-free and/or vegetarian? Mexican food. Like this super flavorful Sofritas Skillet Dip! You know the vegan option Chipotle added to its menu in recent years? Well, this is my riff on it in dip form.
The reason tacos are so great for gluten-free and vegetarian peeps is because corn tortillas and chips are naturally gluten free and it’s easy to load up on beans and veggies if you’re vegan. This sofritas skillet dip is an awesome option if you want something a little heartier and special. It’s also a great addition to a taco bar! Taco bars are the best when there are food restrictions because you can let people build their own meal and there’s a delicious something for everybody.
To create this skillet dip, you’ll need to buy or make nacho cheese sauce. I use my favorite vegan nacho cheese recipe from Hot for Food. You might think making nacho cheese from scratch would be difficult, but the most labor intensive aspect is peeling, cutting, and boiling some potatoes and carrots for 10 minutes. The rest of the recipe is just measuring other ingredients into your blender! Plus, it tastes like nacho cheese but it’s WAY healthier and you know exactly what’s in it: mostly potatoes and carrots!
To make the Sofritas dip: Start by spraying an oven-proof skillet with a light coating of cooking spray. Next, layer about 2 cups nacho cheese into the skillet. It works best if you’ve made this beforehand and it’s had time to cool. To speed up the process I make the cheese the day before and refrigerate.
Next comes a layer of tofu sofritas (recipe below).
Finally, top with shredded cheese, if desired (I use Daiya brand dairy-free mozzarella shreds).
Bake in a 350 degree F oven for 5-7 minutes, or until the shredded cheese is melted. Remove from the oven and top with your favorite toppings—I decked my dip with olives, chopped fresh tomatoes, green onions and served with tortilla chips and guacamole on the side. This dip is so tasty and easy to make. It disappears quickly and my friends are always shocked that it’s vegan!
Any leftovers can be stored in the skillet, topped with foil, or in an airtight container in the fridge. Reheat the servings you plan to eat in the microwave and enjoy! The leftovers are just as good as the dip when it’s straight out of the oven.
Tofu Sofritas Recipe
- Oil of your choice (olive, canola, or grapeseed)
- 1 green bell pepper, cut into chunks
- 1 block (16 oz) tofu
- 4 chipotle peppers in adobo sauce + 2 T. adobo sauce
- 3 cloves garlic, minced
- ½ cup your favorite salsa
- ½ tsp. sea salt
- pinch sugar
- ¼-1/2 cup water
- 1 can low-sodium black beans, drained and rinsed
- Optional: Press your tofu (I highly recommend spending $20 bucks on a tofu press from Amazon) to release excess water.
- Heat a medium sauté pan over medium heat and drizzle a teaspoon or two of oil in the pan. Sauté the green bell pepper chunks until soft. If the pan gets dry, add a splash of water and cover the pan for a few minutes to steam the pepper, then resume with the lid off until the water dries up in the pan. Transfer the pepper into a food processor or blender (the small size work great for this!) to cool for a few minutes.
- In the same pan, add another two teaspoons oil and crumble the tofu into very small pieces. Sauté on medium heat, stirring occasionally, until you start to see it start to turn golden.
- Meanwhile, combine remaining ingredients (chipotles, adobo sauce, garlic, salsa, sea salt and sugar) in with your green bell pepper. Blend until smooth. Pour blended sauce into the pan with the tofu and stir to combine. Add ¼-1/2 cup water; stir.
- Add black beans and cook over medium-low heat until the sauce begins to absorb into the tofu, about 10 minutes. If the pan gets too dry, add a tablespoon or two of water. After a few minutes, taste and add additional seasoning if necessary. Serve in tacos, burrito bowls, taco salads, or in a skillet dip!
Here’s the tofu press I own (affil. link). Totally worth the $20 if you make tofu with any frequency!