Ingredient

• ½ white onion, cut into 4 wedges
• 2 red bell peppers, halved lengthwise, stems and seeds removed
• 1 green bell pepper, halved lengthwise, stem and seeds removed
• 1 roma tomato, halved lengthwise
• 1 whole jalapeño pepper
• 4 garlic cloves, unpeeled
• 2 (14-ounce) blocks extra-firm tofu, patted dry and torn into large crumbles
• 2 chipotle peppers plus 1 tablespoon adobo sauce from a can of chipotles in adobo
• 1 tablespoon tomato paste
• 1½ teaspoons chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon sea salt, plus more for sprinkling
• 2 tablespoons avocado oil, plus more for drizzling
• ¼ cup water

Direction

1. Preheat the oven to 450°F and line two baking sheets with parchment paper.
2. Place the onion wedges, red and green bell peppers, tomatoes, and jalapeño on one of the baking sheets. Drizzle with avocado oil and sprinkle with salt. Place the tomatoes cut side up and the peppers cut side down. Wrap the garlic cloves in foil with a drizzle of avocado oil and place on the baking sheet. Roast for 20 to 30 minutes, or until the peppers and onions are browned (the peppers will be done first), and the tomatoes are soft.
3. Place the tofu on the other baking sheet, drizzle with avocado oil, and sprinkle with salt. Spread in a thin layer. Bake for 30 to 35 minutes, or until browned and firm around the edges.
4. Peel the garlic cloves and stem the jalapeño. Place them in a food processor with the onion, red and green bell peppers, tomatoes, chipotles, adobo sauce, tomato paste, chili powder, cumin, and salt. Pulse to form a thick, slightly chunky sauce.
5. Heat the avocado oil in a large skillet over medium heat. Add the sauce and the tofu and stir to combine. Add the water and cook, stirring, for 7 to 10 minutes, or until the sauce thickens. Season to taste.
6. Serve in a burrito bowl or try one of the serving suggestions in the post above.