My awesome Better-Than-Chipotle-Sofritas Tofu is the vegetarian dinner idea you’ve been dreaming of! It’s healthy, super satisfying, and has the perfect Southwest flavor. You’ll adore this hearty blend of saucy veggies, spices, and tasty tofu crumbles!
Easy Homemade Chipotle Sofritas
Have you tried Chipotle’s tofu sofritas? SO GOOD, right? It’s a fun vegetarian/vegan protein option that you can add to bowls, burritos, tacos, and so much more.
Well, I thought it was a great menu option, so naturally I added it to my home menu. It’s also how I got my husband to eat tofu!
This tasty concoction is wonderful to use as a base for any Mexican-inspired dish you’d like to make. And, I’m happy to say that it’s very nutritious, full of vegan protein from the tofu and plenty of healthy goodness from the sofritas sauce. Meatless Mondays, we’re coming for ya!
What is Sofritas?
So, just what is sofritas, you ask? Well, for starters, it’s delicious! Seriously, though, sofritas is a word that comes from the Spanish sofrito, which means “lightly fried.” These sofritas include lightly sauteed tofu cooked in a rich and flavorful sauce made of blended poblano pepper, adobo sauce, chipotle peppers, onions, and more.
Let’s get cookin’!
This might look like a lot of ingredients, but the nice thing is that most of them just get measured straight into your blender and then processed into a smooth, flavor-packed sauce. Easy!
- Tofu: I use a 14-ounce package of firm tofu. Extra-firm is also fine.
- Poblano Pepper: You’ll need one poblano pepper, to char-broil for the sauce.
- Olive Oil: Divided, for roasting the poblano pepper and sauteing the tofu.
- Salsa: Have on hand ⅓-cup of your favorite tomato salsa.
- Chipotles in Adobo: These usually come in little cans or jars, and can be found near the salsa and enchilada sauce. You’ll need one to two of the preserved chipotle peppers, along with two tablespoons of the adobo sauce. If you’d like a spicer dish, use up to three chipotles. I find that two chipotles is enough spice for me.
- Onion: Chop one small yellow onion.
- Garlic: You’ll need three cloves of fresh garlic.
- Tomato Sauce: To add a flavorful base, use two tablespoons of tomato paste; don’t use tomato sauce, which is less concentrated.
- Lemon Juice: A tablespoon of lemon juice; fresh or from concentrate.
- Cumin: You’ll need two teaspoons of cumin.
- Sugar: I like to add a teaspoon of sugar; you could also use honey or maple syrup.
- Ancho Chile Powder: This is a great spice to add to the dish, but if you don’t have it on hand, you can use a teaspoon of paprika instead.
- Oregano: This recipe uses ½ teaspoon of dried oregano.
- Cilantro: Chopped fresh, for garnish. (This is optional.)
- Lime Wedges: For serving. (Also optional.)
How to Make Chipotle Sofritas
This process is so easy! I love charring my own poblano peppers. They smell amazing while they broil, and add so much flavor to the sauce. Then you just blend everything up, and you’re ready to go!
- Prep the Oven and the Tofu. Turn your oven to BROIL. Wrap the tofu in layers of paper towels, and then set it on a large plate (or in a colander) in your sink. Place a heavy object over the tofu, like a skillet or a can, and let drain for 15 to 20 minutes. The drier the tofu, the better!
- Char-Broil the Peppers. While the tofu drains, place your poblano pepper on a baking sheet. Drizzle with 1 teaspoon of olive oil and broil for 10 to 12 minutes, or until charred. Remove it from the oven and let it cool slightly. When the pepper is cool enough to handle, peel it.
- Make the Sauce. In a food blender or food processor, blend up the poblano pepper, salsa, chipotle peppers, diced onion, garlic, adobo sauce, tomato paste, lemon juice, cumin, sugar, ancho chile powder, oregano, and salt. Blend until smooth. If sauce is too thick to blend, add more water.
- Saute the Tofu. Heat the remaining olive oil in a large skillet over medium-high heat. Unwrap the tofu and pat it dry with fresh paper towels. Cut up the tofu in small cubes, OR, using your hands, gently crumble the tofu and add the pieces to the hot oil. Cook for 5 minutes or so, stirring occasionally.
- Simmer the Tofu in the Sauce. Add the sofritas sauce to the skillet, along with half a cup of water; simmer for 10 to 14 minutes, so the flavors can meld and sauce can thicken. Add more water, if necessary. Taste for salt and adjust accordingly. Garnish with cilantro.
- Enjoy! You can serve this tasty mixture in tacos, rice bowls, burrito bowls, burritos, etc.
Tips for Success
Making sofritas is really easy, but there are some little tips that can make the process easier and more tasty! Keep reading for my best advice on handling tofu, making the sauce, and enjoying the dish!
- Crispier Tofu: To get a nice texture on your tofu, I recommend not stirring it too much while it cooks. If you leave it be for the most part, the tofu will turn golden-brown in the hot oil, and develop a nice firm bite.
- Substitute Peppers: As I mentioned earlier, you can use up to three chipotle peppers to make this dish on the spicy, or just one for a mild version. But on top of that, you can make it even less spicy by using a charred bell pepper instead of a poblano.
- Add Beans: For even more protein and texture, try swapping half the tofu for about half a can of your favorite beans! Yum!
How to Eat Sofritas
- You can use tofu sofritas in so many dishes! Whether it’s your new favorite taco filling, the perfect vegan “eggs” for breakfast burritos, the protein in your burrito bowl, or spooned over rice or mashed potatoes, you can’t go wrong. The sky is the limit! You could even add it to a bowl of ramen, or put it on baked potatoes and pretend it’s chili!
What Goes with Chipotle Sofritas?
So now that you’ve got a skillet full of vegan goodness, what should you serve it with? Glad you asked! Here are some of my favorite ways to enjoy tofu chipotle sofritas.
- Elote (Mexican Street Corn): This crave-worthy street food is so good and so good with sofritas! And my Elote recipe is super-simple!
- Fiesta Rice: This amazing Fiesta Rice dish makes a perfect accompaniment to vegan Sofritas. You’ll love the hearty flavors, and the nutrition! It’s a perfectly healthy meal that’s great for any occasion.
- Cauliflower Rice: Make things simple with a wonderful base of Cauliflower Rice. The sofritas is delicious spooned over the top, and you can add sour cream, avocado, or whatever you like! Perfect!
How to Store and Reheat Leftovers
- To store leftovers, put your sofritas in an airtight container or food storage bag, and keep in the fridge for up to four days, or in the freezer for up to three months. Thaw overnight before reheating. The tofu’s texture will change slightly with freezing and thawing.
- To reheat, just place your sofritas in a covered skillet or saucepan, and reheat over medium-heat until piping hot all the way through.
SOFRITAS TOFU (CHIPOTLE COPYCAT)
- 1 (14-ounce) package firm tofu
- 1 poblano pepper
- 2 tablespoons + 1 teaspoon olive oil, divided
- ¾ cup water, divided
- ⅓ cup tomato salsa
- 2 chipotle peppers in adobo sauce
- 1 small yellow onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons adobo sauce
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 2 teaspoons cumin
- 1 teaspoon sugar
- 1 teaspoon ancho chile powder, (you can also use paprika)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Chopped fresh cilantro, for garnish, optional
- Lime wedges, for serving, optional
- Turn the Oven to BROIL.
- Wrap the tofu in layers of paper towels; set it on a large plate or in a colander set inside your sink. Place a heavy object over the tofu, like a skillet or a can, and let drain for 15 to 20 minutes. The drier the tofu, the better.
- In the meantime, set poblano pepper on a baking sheet; drizzle it with 1 teaspoon olive oil and broil for about 10 minutes, or until charred. Turn over occasionally.
- Remove from oven and let stand to cool slightly. When cool enough to handle, peel it.
- Next, make the sauce: In a food blender or food processor, add roasted poblano pepper, salsa, ¼-cup water, chipotle peppers, diced onion, garlic, adobo sauce, tomato paste, lemon juice, cumin, sugar, ancho chile powder, oregano, and salt. Blend until smooth. If sauce is too thick to blend, add a little more water, about 1 tablespoon at a time. Sauce should be thick, but pourable.
- Heat remaining oil in a large skillet set over medium-high heat.
- Pat the tofu dry with paper towels.
- Cut tofu into small cubes OR crumble the tofu with your hands; add the tofu to the hot oil.
- Cook for about 5 minutes, stirring occasionally.
- Add the sofritas sauce to the skillet and ½ cup water; bring to a simmer and let simmer for 10 to 15 minutes, for flavors to meld and sauce to thicken. Add more water, if necessary.
- Taste for salt and adjust accordingly.
- Garnish with cilantro.
- Serve in tacos, rice bowls, burrito bowls, burritos, etc.
- NOTE that this is a spicy dish. If you don't like spicy food, use 1 chipotle pepper for a mild dish, or none at all. For a spicier dish, use up to 3 chipotle peppers.
- NET CARBS: 10 g