For the sofritas:

1. Prep the tofu: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.
2. Make the sauce: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.
3. Cook the sofritas: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.
4. Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.

For the burritos:

1. Assemble the burritos: lay out your 4 tortillas and divide the sofritas evenly among the tortillas. Divide all of the burrito ingredients (guacamole, lettuce, sour cream, tomatoes, etc) evenly among the tortillas, placing everything right in the center.
2. Tuck the sides in and roll the burritos up (see video for reference). Serve and enjoy!

To freeze the burritos:*

1. Wrap the burritos in tin foil and place them in an air tight container. Freeze and enjoy within a few months.
2. To reheat: you can reheat the burritos by microwaving them for a few minutes OR baking them at 400 degrees F until warmed through (about 10-15 minutes).