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!
- 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
- 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
- 1/2 block extra firm tofu
- Olive oil, a big drizzle
- Sazon, a few good dashes
- 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
To make the sofrito, add all of the ingredients into the bowl of a food processor and process until finely chopped, almost smooth.
To make tofu, preheat the oven to 350 and line a baking tray with parchment paper.
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.
Bake for 30 minutes.
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.
Add the tomato paste and white wine and stir around. Add the sliced olives and bay leaf.
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.
Take the tofu out of the oven and mix into the asopao. Serve garnished with chopped cilantro and mint. Enjoy!