Vegan Carne Adovada Recipe

Toast chiles

Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 20–30 seconds per side until fragrant and slightly darkened but not burned. Remove from heat.

Soak chiles

Place toasted chiles in a bowl and cover with 240 ml of hot vegetable broth. Let soak 15–20 minutes until softened.

Blend adobo

Drain most of the soaking liquid into a measuring cup and reserve about 120 ml. In a blender add softened chiles (remove stems/seeds if any remain), reserved 120 ml of broth, tomato paste, garlic, vinegar, smoked paprika, cumin, coriander, oregano, black pepper, maple syrup, and 1 tsp of salt. Blend until very smooth, adding more reserved liquid a tablespoon at a time if too thick. Taste and adjust salt or sweetness.

Simmer sauce

Transfer blended adobo to a small saucepan. Simmer gently 6–8 minutes to concentrate flavors and cook the garlic, stirring occasionally. Remove from heat and set aside.

Prepare tofu and mushrooms

Press tofu well to remove excess moisture (30 min if not already pressed). Slice into 1/2-inch slabs, then cut into bite-size strips. Tear or slice king oyster mushrooms into similar-sized strips. Toss tofu and mushrooms with 1/2 tsp salt and 1/2 tbs oil.

Pan-sear tofu and mushrooms

Heat a large heavy skillet over medium-high heat with remaining 1.5 tbs oil. Add tofu pieces in a single layer and sear without moving 3–4 minutes per side until golden. Transfer to a plate. In the same pan, add mushrooms and cook 4–6 minutes until browned and edges crisp. Remove and combine with tofu.

Sauté aromatics

Lower heat to medium. Add sliced onion and red pepper to the pan with a pinch of salt. Sauté 5–7 minutes until softened and starting to caramelize, stirring occasionally.

Combine with adobo

Return tofu and mushrooms to the pan with the onions and peppers. Pour the simmered adobo sauce over the mixture and gently toss to coat. If sauce seems very thick, add 2–4 tbs hot vegetable broth to loosen. Simmer everything together 6–8 minutes so flavors meld, gently stirring to avoid breaking tofu. Taste and add remaining 1/2 tsp salt or lime juice as needed.

Finish

Stir in lime juice and chopped cilantro (if using). Let rest 2 minutes off heat so sauce thickens slightly around the pieces.

Warm corn tortillas in a dry skillet or wrapped in a damp towel in the oven. Fill tortillas with several pieces of the vegan carne adovada, add sliced avocado and pickled red onions, and serve with lime wedges on the side.