A few months ago, I got an email through Instagram from a spice company asking me if I wanted to try their Sazon. I said, sure! The company, Loisa, sent it to me and I fell in love. You might have seen or even made one of these recipes over the last few months.
After I posted the first one or two, Loisa asked me to develop recipes for them to post on their website! I did some research, veganized some Latin dishes, and had a great time cooking with Sazon.
I have to say that this recipe may be my favorite. It is a traditional rice dish called Asopao that I made with tofu and my homemade sofrito. It is kind of like paella meets picadillo. I am a big fan and hopefully you will be too!
Notes:
- You can by sofrito or make your own blend.
- You don’t have to use white wine if you don’t want to. Just add more water.
- If you have olive haters in your life, leave them out. It will be just as good.
- Traditionally, Asopao is made by mixing the “protein” into the rice as it is cooking. In this recipe, I bake tofu separately so it gets it own flavoring from the Sazon.
Sazon Tofu Asopao
Ingredients
Sofrito
- 1/4 each red, orange and yellow bell pepper
- 1 small red onion
- 1 clove garlic
- 1 big handful cilantro
- 3 mint leaves
- 1 tablespoon olive oil
- Salt, a big pinch
Sazon Tofu
- 1/2 block extra firm tofu
- Olive oil, a big drizzle
- Sazon, a few good dashes
Asopao
- 1/2 cup sofrito
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 cup tomato paste
- 1/2 cup white wine
- 1/2 cup sliced green olives
- 1 cup long grain white rice
- 1 bay leaf
- 2 cups filtered water
- 3/4 cup frozen green peas
- Cilantro, for garnish
- Mint, for garnish
Instructions
Sofrito
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To make the sofrito, add all of the ingredients into the bowl of a food processor and process until finely chopped, almost smooth.
Sazon Tofu
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To make tofu, preheat the oven to 350 and line a baking tray with parchment paper.
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Cut the tofu into bite size cubes and spread onto the baking tray. Drizzle with olive oil and toss to coat. Sprinkle with a few good dashes of Sazon.
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Bake for 30 minutes.
Asopao
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Heat a pan with sides on medium heat and add the sofrito. When it starts to sizzle, add the oregano, cumin and turmeric. Cook for 5 minutes.
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Add the tomato paste and white wine and stir around. Add the sliced olives and bay leaf.
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Add the rice and toss to coat. Cook for a minute. Add the water and bring to a boil. Reduce to a simmer and cover. Cook, stirring occasionally, until the rice is cooked though, about 20 minutes. Add the peas and cook for another minute.
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Take the tofu out of the oven and mix into the asopao. Serve garnished with chopped cilantro and mint. Enjoy!
