Vegetarian Tofu Bowl with Chipotle Sauce

Ingredients:

• 1 small onion (cut half into thick slices and the other half into small cubes)
• 1 medium poblano pepper
• 3 tbsp. l. olive oil
• 1 chipotle pepper and 2 tablespoons jarred adobo sauce
• 2 cloves of garlic
• 2 teaspoons lightly salted soy sauce
• 2 tsp tomato paste
• 1 tsp chili powder
• 1 teaspoon red wine vinegar
• 0.5 tsp ground cumin
• 1 package (400g) extra-firm tofu, patted dry
• Brown rice, for serving
• Black beans, for serving
• Shredded romaine lettuce, for serving
• Pico de gallo, for serving

Preparation:

1. Preheat oven to grill mode.
2. Place the onion and poblano wedges on a rimmed baking sheet and brush with 1 tablespoon of olive oil. Grill, turning several times with tongs, until the poblanos fall apart and the vegetables are charred, 6-8 minutes. Remove from the oven. When the poblanos are cool enough to handle, remove and discard the skin, stem, and seeds.
3. Transfer the poblanos to a blender. Add the fried onion wedges, chipotle peppers and adobo sauce, garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Blend until smooth, then set the poblano mixture aside.
4. Slice the tofu crosswise into 0.5 cm thick sticks, then press the pieces between a pair of paper towels to remove as much water as possible. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well-browned, 5 minutes per side. Transfer to a plate and let cool.
5. Heat the remaining 1 tablespoon of olive oil in the same skillet, then add the diced onion and cook, stirring occasionally, until softened, about 6 minutes. Using your hands, break up and crumble the tofu into very small pieces and add to the skillet. Cook, stirring, until heated through, about 2 minutes.
6. Add the poblano mixture and 1/2 cup water to the skillet and cook until the sauce begins to simmer and the tofu has absorbed some of it, about 5 minutes. Add another 1-2 tablespoons of water if the mixture becomes too dry (it should be like a sauce). Taste and add more salt and black pepper if needed.
7. Serve with rice and beans, topped with lettuce leaves and pico de gallo.