Hogao is a very popular sauce back home. People usually eat this sauce with steamed potatoes, yuca, patacones (or tostones), chicken or beef… In other words, you can eat it with anything you would like. My uncle has been living in the U.S. for 30 years, and when he would come to visit my grandma one of his first requests was Hogao. I remember my grandma used to make hogao almost every meal until I couldn’t eat it anymore. Now, I just wish my grandma was around. That way I could eat as much hogao as I could and hang-out in the kitchen hearing her stories.
Hogao has lots of tomatoes, onions, and cumin. It is really easy to make and gives lots of flavor to everything you cook. I decided to make the hogao with tofu. Hogao is so flavorful that I thought it would go great with the delicate flavor of the tofu. This main dish is definitely in my favorite list and I hope it will make into your list as well!
16 Oz of Tofu
3 Oz of Tomato Paste
Reserved Juice from Diced Tomato Can
Olive oil (as needed)
1 Onion (Chopped)
14.5 Oz Can of Diced Tomatoes
2 Garlic Cloves (Minced)
1 1/2 Envelop of Sazon Goya
- Press the tofu for at least 10 minutes to extract the extra water.
- Dice the tofu in medium size cubes.
- Marinate the tofu by adding tomato paste and the reserved juice from the diced tomato can.
- Marinate the tofu for at least two hours or overnight.
- In a separate cooking pan, add olive oil, onion and cook for 5 minutes.
- Add diced tomatoes, garlic, and season goya. Mix all ingredients and cook for 10 minutes.
- Add the marinated tofu and cook for 15 minutes.