Mexican Chipotle Tofu Sofritas Taquitos

INGREDIENTS

Poblano Pepper (roasted on open flame, seeds and skin removed)

Chipotle in Adobo (plus 3 tbsp adobo sauce liquid)

2 tbsp

Olive Oil

1/4 cup

Water (or low-sodium vegetable stock)

1 tbsp

Cumin Powder (toasted)

2 tsp

Oregano (preferrably dried mexican oregano)

1 tsp

Salt (adjust per taste)

3 tbsp

Lemon (juice of about 2 medium lemons)

1 tbsp

Sugar

2 tbsp

Tomato Paste

Garlic (cloves)

Tortillas (medium size corn tortillas)

1/2 tbsp

Corn Starch (mixed with 1 tbsp water, optional, for holding rolled taquito together)

1 1/4

lbs Tofu (super firm tofu. two 10 ounce packets, will need half the sauce/marinade)

3 tbsp

Canola Oil (for shallow frying, divided)

Baby Romaine (chopped, for serving)

1 cup

Strawberries (very small diced)

1/4 cup

Red Onion (small diced)

2 tbsp

Lemon (juice of about 1-2 lemons)

1/2

Jalapeno (minced)

1/2 tsp

Sugar

1/2 tsp

Red Wine Vinegar

Salt (as per taste)