Copycat Chipotle Sofritas Tofu
This spicy Chipotle sofritas recipe tastes just like the original! It’s FULL of flavor, naturally vegan & gluten free and easy to make. Even the biggest tofu skeptics will love this recipe.
You’re probably wondering, what is chipotle sofritas? It’s a vegetarian and vegan dish that started at Chipotle and features tofu, chipotle peppers, roasted poblano peppers and various spices like cumin and paprika.
It’s a meat free recipe that’s perfect in burritos, tacos, bowls and more. Sofritas is surprisingly really easy to make, healthy, high protein and honestly tastes way better homemade than it does in the restaurant itself!
The overall taste and flavor is Mexican inspired and somewhat spicy, though there are ways to tone it down if you prefer. It’s tomatoey, peppery, spicy and the perfect vegan and vegetarian protein option.
This sofritas recipe has so much flavor, even your biggest meat eating friends will love this. If you love this recipe, try my tofu fajitas next.
Before we get started…
- I recommend extra firm tofu for best results, but firm will also work, just be sure to press it for a bit longer to remove excess liquid and get the best texture.
- Pressing tofu isn’t 100% necessary, but it will help it crisp up a bit and give the sofritas a bit more texture.
How to make sofritas chipotle tofu
Remove the tofu from the package and drain off any excess water. Wrap in a towel and place a heavy object on top such as a tea kettle or cast iron pan. Let press for about 10 minutes while we prep the other ingredients.
Add the whole poblano pepper to a baking sheet and drizzle with olive oil. Broil on high for 10-15 minutes, flipping halfway. Alternatively, you can hold it over an open flame until it’s hot and blistery.
In a large skillet, add the roughly chopped onion, minced garlic, and olive oil. Saute for about 5 minutes or until the onion looks translucent.
Transfer to a food processor. Set the pan aside (no need to clean it) because we’ll use it again in a second.
Once the poblano is done carefully peel off the skin, remove the seeds and the stem and discard. Add what’s left to the food processor.
Add in all remaining ingredients aside from the tofu. Process until mostly smooth. A few chunks are ok, but it depends on your preference.
Remove the tofu from the towel and cut into large chunks. I like to cut it in half to thin it out then cut each half into three pieces so you end up with 6 total, but it really doesn’t matter how it’s cut at this point.
Add to your pan with the olive oil. Lightly fry for about 3 minutes over medium heat, then flip and fry on the other side for 3 more minutes or until lightly golden brown on both sides.
Use a fork to roughly mash it up. I like it kind of like a scrambled egg consistency with a few larger pieces for texture.
Once the tofu is mashed, add in the sauce and stir to combine. Let simmer for about 10 minutes to allow the flavors to absorb. If you like it a bit saucey, add in another 1/4 cup of water or vegetable broth.
Serve this sofritas in tacos, burritos or bowls with cilantro lime rice, corn, beans, salsa, guac etc!
Serving Suggestions
BURRITO: Just like Chipotle! Grab a large tortilla and layer in cilantro lime rice, pinto or black beans, lettuce, this sofritas recipe, pico de gallo, and lots of guac.
There’s no paying extra for guac when you make it all yourself!
TACOS: I always use all the same fillings for tacos that I do with burritos, just in smaller quantities.
Start with a hard or soft shell tortilla (or wrap the soft shell around the hard shell which is SO good) then add in all your favorites!
BOWLS: It’s no secret I love a good burrito bowl, and I think sofritas are the perfect base for one.
I like to add in all of the classics, cilantro lime rice, black beans, tomatoes, avocado, salsa, and guac. You can start with a base of chopped romaine lettuce to lighten it up too!
You can also make it like a taco salad bowl with chopped romaine lettuce, veggies like bell peppers and my chipotle aioli as the dressing!
How to store and freeze
Once prepared, this Chipotle sofritas recipe will keep in the fridge for about 5 days.
The tofu will absorb some of the excess moisture from the tofu as it sits, so add it to the stove with some water to get it saucy again.
You can freeze this tofu as well! The texture may be a bit different when it thaws, but it will keep in the freezer for up to 2 months.
Ingredient and flavor tips
Make it spicy! You can make the spice level of this recipe mild, medium or hot. It all depends on how many chipotle peppers you use.
They can vary in size, but generally, use just 1 for mild, 2 for medium or 3 for hot.
The best tofu. I recommend extra firm tofu for best results, but firm will also work if that’s all you have, just press it for a bit longer to remove excess liquid.
I do not recommend soft or silken tofu as it will end up a quite a bit mushier than we want for this recipe.
More Mexican dishes you’ll love!
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Chipotle Tofu Sofritas
by: claire cary
This Chipotle sofritas recipe tastes just like the original! It’s FULL of flavor, naturally vegan & gluten free and easy to make. Even people who hate tofu will love this recipe.
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Instructions
Remove the tofu from the package and drain off any excess water. Wrap in a towel and place a heavy object on top such as a tea kettle or cast iron pan. Let press for about 10 minutes while we prep the other ingredients.
Add the whole poblano pepper to a baking sheet and drizzle with olive oil. Broil on high for 10-12 minutes, flipping halfway.
Alternatively, you can hold it over an open flame until it’s hot and blistery. If broiling, do not put it on parchment or foil, it’ll burn! Just keep it on the baking sheet.
In a large skillet, add the roughly chopped onion, minced garlic, and olive oil.
Saute for about 5 minutes or until the onion looks translucent.
- Transfer to a food processor. Set the pan aside – no need to clean it because we’ll use it again in a second.
Once the poblano is done, carefully peel off the skin, remove the seeds and the stem and discard. Add what’s left to the food processor.
Add in all remaining ingredients aside from the tofu.
Process until mostly smooth. A few chunks are ok, but it depends on your preference.
Remove the tofu from the towel and cut into large chunks. I like to cut it in half to thin it out then cut each half into three pieces so you end up with 6 total, but it really doesn’t matter how it’s cut at this point.
Add to your pan with the olive oil. Lightly fry for about 3 minutes over medium heat, then flip and fry on the other side for 3 more minutes or until lightly golden brown on both sides.
Use a fork to roughly mash it up. I like it kind of like a scrambled egg consistency with a few larger pieces for texture.
Once the tofu is mashed, add in the sauce and stir to combine.
Let simmer for about 10 minutes to allow the flavors to absorb.
- Serve in tacos, burritos or bowls with cilantro lime rice, corn, beans, salsa, guac etc!
Notes
The poblano pepper is a key ingredient in this recipe, so don’t leave it out! You just need one since they’re fairly large.
Serving: 1cup / Calories: 150kcal / Carbohydrates: 11g / Protein: 10g / Fat: 7g / Fiber: 2g / Sugar: 5g