Tofu Guisada

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Yields: 4 servings

ingredients

Tofu

• 1/2 block extra firm or super firm tofu, drained and gently pressed

• 2 tablespoons olive oil

• 1 teaspoon sazon

• 1 tablespoon cornstarch

Guisado

• 1 tablespoon olive oil

• 1/4 cup sofrito

• 4 ounces tomato sauce

• 1 teaspoon sazon

• 1 teaspoon adobo

• 1 teaspoon chili powder

• 1/2 cup Spanish (green) olives

• 3 cups water

• 1/2 medium yellow onion, chopped

• 1 bell pepper, seeded and chopped

• 6 small red potatoes or 2-3 medium russet potatoes, chopped

• 1 bay leaf

• 1 can kidney beans (optional)

• Handful of chopped cilantro for garnish (optional)

Sofrito

DIRECTIONS

SOFRITO

1. Follow directions linked above.

Tofu

1. Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper, or preheat the air fryer to 400 degrees F (200 degrees C).

2. Cut the tofu into chunks or cubes and transfer them to a mixing bowl.

3. Toss the tofu with olive oil and sazon. Then toss with cornstarch until evenly coated.

4. Place the tofu pieces on the prepared baking sheet or in the air fryer basket. Bake for 30 minutes in the oven, flipping halfway, or air fry for 10-12 minutes, flipping halfway, until crispy.

GUISADA

1. In a large bowl, whisk together the sofrito, tomato sauce, sazon, adobo, and chili powder.

2. Heat a large pot, deep skillet, or Dutch oven over medium-high heat. Add olive oil, and once hot, add the sofrito mixture. Cook for 1 minute.

3. Stir in the olives, onion, and bell pepper.

4. Add water, potatoes, and bay leaf to the pot.

5. Bring the stew to a boil, then reduce the heat to low, cover with a lid, and simmer for 30-35 minutes, or until the potatoes are tender.

6. Stir in the tofu and simmer for another 5 minutes.

7. Optionally, add kidney beans to the stew and heat through.