Asopao de Tofu con Sazón
#recipes #Sazón

Asopao de Tofu con Sazón

Asopao done vegan and done right!

Jun 12, 2018

Enjoy this vegan spin on the traditional rice dish. Made with tofu seasoned with Loisa Organic Sazón, and homemade sofrito...increíble! (And you can add a few shakes of Adobo for even more flavor.)

FYI - while you'd normally cook the rice with the protein in an asopao, for this one with tofu it's best to cook each and combine once the rice is close to ready. 

Also FYI - this is another Lisa Project Vegan creation...thank you for your passion here!

Serves 3 to 4

Sofrito Ingredients

  • 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

Sazón Tofu Ingredients

  • 1/2 block extra firm tofu

  • Olive oil, a big drizzle

  • Loisa Organic Sazón, a few good dashes

Asopao Ingredients

  • 1/2 cup sofrito

  • 1 teaspoon Dominican 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



  1. To make the sofrito, add all of the ingredients into the bowl of a food processor and process until finely chopped, almost smooth. 

Sazón Tofu

  1. To make tofu, preheat the oven to 350 and line a baking tray with parchment paper. 

  2. 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 shakes of Sazon across the tray of tofu.

  3. Bake for 30 minutes.


  1. 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. 

  2. Add the tomato paste and white wine and stir around. Add the sliced olives and bay leaf.  

  3. 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.

  4. Take the tofu out of the oven and mix into the asopao. Serve garnished with chopped cilantro and mint.