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Mofongo with Sofrito Tofu

YIELD: 4 servings


1 package Mori-Nu Silken Tofu Firm, drain, cut in large cubes 

2 medium green bananas, peeled and cut in thick slices 

1 tbsp soybean oil (vegetable oil) 

1 tsp adobo salt seasoning 

2-3 garlic cloves, minced 

1 tbsp sofrito 

1 tbsp tomato paste 


1 green bell pepper, chopped 

1 small onion, chopped 

3 garlic cloves, chopped 

1 cup fresh cilantro leaves


  1. In a large skillet, heat the oil and cook the green banana slices for 2-3 minutes or until soft and golden. 
  2. While hot, place cooked plantains in a medium bowl with adobo seasoning and garlic. Mash until soft, but with some small chunks remaining.
  3. Divide plantain mixture among 4 ramekins and pat firmly.
  4. In a blender, blend all sofrito ingredients until smooth. 
  5. In the same skillet, cook the sofrito sauce, tomato paste, and tofu gently for about 5-8 minutes or until all ingredients are well blended. 
  6. To serve, turn out ramekins with formed mofongo on a dinner plate, and serve with a portion of the sofrito tofu


Previous Recipe Roast Pork Tenderloin Stuffed with Tofu and Spinach
Next Recipe Tofu "Chorizo" Tacos

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