This copycat Chipotle sofritas recipe brings all the bold, smoky Mexican flavors right to your kitchen!
This tofu-based dish is a flavor explosion that’ll make you forget it’s healthy. It’s spicy, smoky, and oh-so-satisfying.
What I love most about this copycat recipe is how versatile it is.
It’s perfect for meal prep, and it’s a great way to add some plant-based protein to your diet without sacrificing flavor. Plus, it’s way cheaper than constantly hitting up Chipotle!
Why You’ll Love These Chipotle Sofritas
Budget-Friendly: Save money by making this recipe at home instead of paying premium prices for takeout. A single batch makes multiple servings.
Bold Taste: The combination of chipotle peppers, poblanos, and aromatic spices creates a savory, slightly spicy profile. It rivals the original Chipotle version.
Easy to Prepare: With minimal chopping and a food processor doing most of the work, this recipe is simple and quick to make.
Meal Prep Magic: Make a large batch once and use it throughout the week in different ways, from burritos to salads to rice bowls.
Ingredients
- Extra Firm Tofu: It forms the protein base of the sofritas. Pressing removes excess moisture, allowing it to absorb flavors and achieve a meat-like texture.
- Poblano Pepper: It provides earthy, mild heat and authentic Mexican flavor.
- Red Onion and Garlic: They add savory depth and essential base flavors to the sauce.
- Chipotle Peppers in Adobo Sauce: They deliver smoky heat and rich color. The adobo sauce adds tanginess and depth.
- Ground Cumin, Smoked Paprika, Dried Oregano: Cumin provides earthiness, paprika adds smokiness, and oregano brings herbal notes.
- Salt: It enhances all flavors and helps draw moisture from the tofu.
- Tomato Paste: It adds richness and umami and thickens the sauce.
- Red Wine Vinegar: It provides acidity and brightness to balance the rich flavors.
- Coconut Sugar or Maple Syrup: It balances the heat and acidity with subtle sweetness.
- Low-Sodium Vegetable Broth: It creates sauciness while adding depth. The low-sodium version allows better control of salt levels.
How to Make Chipotle Sofritas
Follow these easy steps to make this copycat recipe.
1. Press and crumble the tofu. Wrap the tofu block in paper towels. Place a heavy object on top to press out excess moisture for 15-30 minutes. Crumble the tofu into small pieces with your hands for a nice “ground” texture.
2. Make the sofrito sauce. In a food processor, combine the poblano pepper, onion, garlic, chipotle peppers, adobo sauce, cumin, paprika, oregano, salt, tomato paste, vinegar, sugar, and broth. Pulse until the mixture forms a slightly chunky sauce.
3. Cook the tofu. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the crumbled tofu and a pinch of salt and cook for 5-7 minutes until lightly browned.
4. Simmer the sofritas. Pour the sofrito sauce into the skillet with the tofu. Stir well to coat the tofu, then reduce the heat to medium-low. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.
5. Finish and serve. Taste and adjust the seasoning if needed. Serve hot in burritos, tacos, burrito bowls, or salads. Enjoy!
Tips for the Best Chipotle Sofritas
Here are some of my best tips for making these sofritas sensational!
- Press the tofu properly. Ensure you press the tofu for 15-30 minutes to remove excess moisture. This helps it absorb the flavors better and achieve a firmer texture.
- Crumble size matters. Crumble the tofu into small, uniform pieces. Aim for crumbles about the size of a blueberry for the ideal texture that mimics Chipotle’s version.
- Choose your consistency. Add water or broth gradually while blending the sauce to achieve your desired thickness.
- Spice it up or down. Control the heat levels by adjusting the amount of chipotle peppers and adobo sauce. Start with less and add more to taste.
- Taste and adjust. Always taste and adjust seasoning at the end, adding more salt or spices as needed to balance flavors.
- Add vegetables for variety. Enhance your sofritas by including diced bell peppers, zucchini, or mushrooms during cooking for extra texture and nutrients.
- Serve it your way. Enjoy this in burrito bowls, tacos, quesadillas, tostadas, or as a protein-rich salad topping.
How to Store
Here’s how to keep your leftover sofritas nice and fresh.
To Store: Store in an air-tight container in the refrigerator for up to 5 days. Keep any assembled bowls separate from toppings like lettuce and avocado until serving.
To Freeze: Place the cooled sofritas in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Heat in a nonstick skillet over high heat until warmed through and slightly crispy, adding a splash of water if needed. You can also microwave until heated through, adding a tablespoon of water to maintain moisture.
Chipotle Sofritas
4
servings10
minutes25
minutes186
kcalThis recipe for copycat Chipotle sofritas is just as good as the real deal! Serve this tofu-based dish in burritos, salads, rice bowls, and more!
Ingredients
- For the Sofritas Marinade:
1 poblano pepper, quartered
1/2 red onion, chopped
3 cloves garlic, minced
2 chipotle peppers in adobo sauce
2 tablespoons adobo sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 teaspoon coconut sugar or maple syrup
1/3 cup low sodium vegetable broth
- For the Tofu:
1 block extra firm tofu, pressed and crumbled
2 tablespoons olive oil
Salt to taste
Instructions
- Wrap the tofu block in paper towels and place a heavy object on top to press out excess moisture for 15-30 minutes. Crumble the tofu into small pieces with your hands for a nice, “ground” texture.
- In a food processor, combine the poblano pepper, onion, garlic, chipotle peppers, adobo sauce, cumin, paprika, oregano, salt, tomato paste, vinegar, sugar, and broth. Pulse until the mixture forms a slightly chunky sauce.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the crumbled tofu and a pinch of salt and cook for 5-7 minutes until lightly browned.
- Pour the sofrito sauce into the skillet with the tofu. Stir well to coat the tofu, then reduce the heat to medium-low. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.
- Taste and adjust the seasoning if needed. Serve the sofritas hot in burritos, tacos, burrito bowls or salads. Enjoy!
Notes
- Control heat levels by adjusting the amount of chipotle peppers and adobo sauce – start with less and add more to taste
- Add diced bell peppers, zucchini, or mushrooms to the skillet for added flavor and texture.
- For even more flavor, let the tofu marinate in the sauce for a few hours or overnight before cooking.
