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+ servings
close up shot of sofritas in a skillet garnished with lime slices and cilantro

Chipotle Sofritas Recipe

Katerina | Diethood
Chipotle Sofritas is a tasty Mexican-inspired dish of sauteed tofu cooked in a rich, spicy sauce of blended peppers, onions, tomatoes, garlic, and spices.
Servings : 4
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

  • 14 ounces firm tofu
  • 1 poblano pepper
  • 2 tablespoons olive oil, plus more for drizzling
  • ¾ cup water, divided
  • 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

Instructions
 

  • 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, arrange the poblano pepper on a baking sheet; drizzle it with a teaspoon of olive oil and broil for about 10 minutes or until charred. Turn it over occasionally.
  • Remove it from the oven and let it stand to cool slightly. When cool enough to handle, peel it.
  • In a food blender or food processor, add the 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 the sauce is too thick to blend, add a little more water, about 1 tablespoon at a time. The sauce should be thick but pourable.
  • Heat the remaining oil in a large skillet set over medium-high heat.
  • Pat the tofu dry with paper towels.
  • Cut the tofu into small cubes or crumble it with your hands; add it 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 the flavors to meld and the sauce to thicken. Add more water if necessary. Taste for salt and adjust accordingly.
  • Remove from the heat and garnish with cilantro.
  • Serve in tacos, rice bowls, burrito bowls, burritos, etc.

Notes

  • NOTE that this is a spicy dish. If you don't like spicy food, use 1 chipotle pepper for a milder dish, or none at all. For a spicier dish, use up to 3 chipotle peppers.
  • To store leftovers, transfer the sofritas to an airtight container and keep them in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw overnight before reheating. 

Nutrition

Serving: 4 g | Calories: 218 kcal | Carbohydrates: 14 g | Protein: 11 g | Fat: 14 g | Saturated Fat: 2 g | Sodium: 2164 mg | Potassium: 296 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 897 IU | Vitamin C: 31 mg | Calcium: 175 mg | Iron: 3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Side Dish
Cuisine: Mexican/Southwest
Keyword: chipotle sofritas, tofu sofritas