Are you a fan of Chipotle's sofritas? If you are looking for ways to increase your Chipotle consumption, but want to reduce your spending and eat healthier, consider learning how to make this quick and easy version at home.
Interested in more Chipotle vegan copycat recipes? Try our fajita veggies and our fresh tomato salsa.
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Ingredients
We use a mix of fresh ingredients and pantry staples to make this recipe as simple as possible without compromising on taste. Some of the key ingredients are:
- Tofu: organic, super firm, vacuum packed, non-GMO
- Vegetable: roasted poblano pepper
- Canned goods: chipotle peppers in adobo sauce, chunky salsa
- Spices: cumin, chipotle chili powder, smoked paprika, salt
- Umami: nutritional yeast
How to Make
- Wash the poblano pepper, then brush it with oil and place it on a small baking tray.
- Broil it for 15 minutes, turning halfway through. Discard the stem and cut into a few smaller pieces.
3. Press the tofu for 30 minutes. We like to wrap the tofu in paper towels and use a cast iron skillet filled with cans or a bag of sugar to weigh down the tofu.
4. Break off chunks of tofu from the block and crumble into small pieces.
5. Make the sofrito sauce by blending all the sauce ingredients together in a food processor until smooth.
6. Slowly pour in the olive oil while the processor is running. The sauce should be thick and relatively smooth at this stage.
7. In a large skillet, heat up 2-3 tablespoons of olive oil and brown the crumbled tofu over medium heat, stirring occasionally.
8. Mix the sofrito sauce into the browned tofu and simmer on low heat for 15 minutes. If the sofritas look dry, add ¼-1/2 cup of water.
9. Serve warm with a squeeze of lime juice. In the picture, we served it in a bowl with cilantro lime rice, pico de gallo, guacamole, and a small sprinkle of cheese.
Serve
Sofritas taste amazing when served in other Tex Mex recipes. Some serving suggestions are: burritos, tacos, burrito bowls, salads, crunch wraps, quesadillas, taco dip, and Mexican lasagna.
Store
Make Ahead: This whole recipe can be made the night before, covered and stored in the fridge in an airtight container. Note that the tofu does absorb some of the spicy heat from the peppers when it sits in the fridge, so it will be less spicy the next day.
Leftovers: Any remaining sofritas should be covered and put in the fridge and are good in an airtight container for up to 4 days.
Reheat: Reheat leftovers in a skillet over medium heat until heated through. If necessary, add a tablespoon of water to moisten.
Recipe FAQs
Chipotle describes them as the following: "Sofritas are organic, shredded tofu braised in chipotle chiles, roasted poblano, and a blend of aromatic spices." They are one of two meat-free menu options at this popular restaurant.
Absolutely! There is no meat, dairy, lard, or honey mixed in with the organic tofu, so it's perfect for vegans, vegetarians, and anyone else who wants to add more plant-based proteins into their diet.
The main ingredient is organic tofu, but they also have oil, aromatics, and a unique blend of spices. Adobo sauce, chipotle peppers, and chipotle chili powder give this copycat recipe some heat and an awesome Tex Mex Southwest flavor. Chipotle Mexican Grill does add sugar and salt to theirs, but if you make your own you can omit the sugar and lower the sodium.
Sofrito means "gently fried" in Spanish, and it is a popular cooking base for braised meat and stews in Spanish and Latin American countries. The main ingredients are uses garlic, onions, peppers, and tomatoes which are chopped and braised in oil.
Expert Tips
- Want to save time? Use super firm vacuumed packed organic tofu; you can skip the 30 minutes of pressing time.
- Want it sweeter? Add a bit of sugar to taste.
- Want more umami flavor? Make sure to use nutritional yeast.
- Want it more spicy? Replace the poblano with a jalapeno, serrano or habanero pepper.
- Want it to have the best flavor? Make it spicy, as the spice will be leveled out when you add rice, guacamole, and pico de gallo. Sofritas taste less spicy the next day.
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Recipe
Copycat Chipotle Sofritas
Ingredients
- 14 ounces organic tofu, super or extra firm, drained
- 4 tablespoons olive oil, divided
- 1 poblano pepper
- 4 chipotle peppers in adobo sauce
- 2 tablespoons adobe sauce
- 6 large garlic cloves, peeled and roughly chopped
- 1 tablespoon ground cumin
- 2 teaspoons chipotle chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- 1 cup chunky salsa
- ½ teaspoon salt
- 1 tablespoon nutritional yeast
- ¼ cup filtered water
- 2 limes, cut in wedges
- 2 tablespoons cilantro, chopped (optional)
Instructions
- If you use super firm, water drained tofu that's been vacuum packed, you don't have to press it; just drain any excess moisture from the package. If you use extra firm tofu that is water packed, drain the water, then press it for 30 minutes between layers of paper towel. A weighted down cast iron skillet works perfectly for this. Once it's pressed, crumble the tofu into smaller pieces with your hands and place it on top of a paper towel-lined cutting board.
- Raise the oven rack to the second highest position and turn the broiler on high. Using a pastry brush, brush the poblano pepper with olive oil and place it on a small baking tray. Broil for 15 minutes, turning halfway through. Once it's blistered, remove it from the oven and allow to cool for a few minutes. Remove the stem and discard, then chop it into large chunks, keeping the seeds.
- Place the charred poblano, chipotle peppers, adobo sauce, garlic, spices, apple cider vinegar, salsa, salt, and nutritional yeast in a food processor. Puree for 30 seconds, then slowly pour in 2 tablespoons of olive oil while the processor is on and keep blending until it's smooth. This recipe makes 1 ½ cups of sauce.
- Heat up 2 tablespoons of olive oil in a large cast iron skillet over medium high heat for 2 minutes. Dump in the crumbled tofu, then lower the heat to medium. Pan fry the tofu for 8 minutes, stirring occasionally, until it's golden brown. Add more olive oil if necessary to keep it from sticking.
- Add the sauce to the tofu and stir with a large wooden spoon until well combined. Pour in the water and stir. Bring to a light boil, then reduce the heat to medium low and simmer for 15 minutes. Add a bit more water, if necessary, to make it saucy. Serve with lime wedges and other Chipotle copycat recipes.
Notes
- Want to save time? Use super firm vacuumed packed organic tofu; you can skip the 30 minutes of pressing time.
- Want it sweeter? Add a bit of sugar to taste.
- Want more umami flavor? Make sure to use nutritional yeast.
- Want it to have the best flavor? Make it spicy, as the spice will be leveled out when you add rice, guacamole and pico de gallo. Plus, sofritas taste less spicy the next day.
- Want it more spicy? Replace the poblano with a jalapeno, serrano or habanero pepper.
Nutrition
This post was originally published on October 20, 2020 and was republished on January 15, 2022 with refreshed photos and reformatted content.
Alex
This tofu meat is chewy and very spicy for me! I am quite sensitive to a lot of seasonings, but it is really good. The spices in this dish add a rocking flavor. The guac makes this rock, and the rice takes away the spice. SO good!
Emma
That's wonderful to hear, Alex! I'm glad that the spices are at the right level for you.
Vaishaly
Adobo sauce how to make it? Or where we can buy it? Your recipes looks yummy. I want to try it immediately.
Emma
It's most popular to buy adobo sauce, although you certainly can make your own. We purchase the La Costeña brand in a can or jar from our local supermarket, but if it isn't available in your area, you'll have to order it online.
Beth
This is a soft, spicy dish. The tofu tastes nice with the chipotle peppers. This is a yummy addition to burrito bowls and other Mexican entrees. It is spicy on its own, but serving it with guac and other toppings cuts the spice.
Emma
I'm glad you enjoyed the sofritas, Beth!