In step #3, at the end, this is written:

“Add the cumin, paprika and dried oregano and tomatoes and cook until fragrant, about 30 seconds.”

In step #4 this is written:

“Add the diced tomatoes and cook until the bell peppers are tender enough to easily pierce through with a fork, about 2 to 3 minutes.”

Tomatoes are listed twice. It’s not a big deal in the final outcome but did cause me to go back through the ingredients list to be sure I wasn’t missing something.

I served this on top of some cilantro lime rice and some sauteed red onions, red pepper, jalapeño pepper and black beans. It was very good and I will be making it again. I think some Queso Fresco or feta crumbled on top or even some Queso Añejo grated on top would have made it even better. Next time.

Hi Julia. A suggestion – you can run recipes through an AI assistant (I use Copilot, which is free). Just provide the link and ask it to give you metric conversions for the ingredients. I just tried that with this one and it took about two seconds for it to give me the list in metric measurements. Here’s what it came back with, in case it’s helpful:

Sofritas — Metric Ingredient List
Main Ingredients
Extra-virgin olive oil
• 3 tablespoons → 45 ml

Extra‑firm tofu
• 14 ounces → 400 g

White onion, finely chopped
• 1 medium → about 150 g

Red bell pepper, finely chopped
• 1 small-to-medium → 120–150 g

Fine salt
• ¼ teaspoon → 1.5 g (plus more to taste)

Sauce & Seasoning
Tomato paste
• 2 tablespoons → 33 g

Red wine vinegar
• 1 tablespoon → 15 ml

Adobo sauce or chopped chipotle peppers
• 1 tablespoon → 15 ml (or ~15 g)

Garlic
• 2 cloves → 6–8 g, minced

Ground cumin
• 1 teaspoon → 2.5 g

Smoked paprika
• ½ teaspoon → 1.2 g

Dried oregano
• ½ teaspoon → 0.5 g

Canned diced tomatoes
• 1 can (15 ounces) → 425 g

Fresh cilantro (for garnish)
• To taste — typically a small handful (5–10 g)