Sofritas Recipe — Copycat Vegan Chipotle Sofritas

This vegan Sofritas recipe is amazing! This is a copycat Chipotle Sofritas recipe that’s easy to make and tastes just like what they serve at Chipotle! Imagine crispy tofu cooked in a skillet and stewed in aromatic spices. Add this tasty protein option to your vegan burritos, salads, and more!

A plate with lettuce, rice, beans, and sofritas made from tofu is surrounded by tortilla chips.
Make sofritas vegan by using extra firm tofu braised with aromatic veggies!

From the first day Chipotle offered sofritas in their restaurants I was hooked. Chipotle is my favorite place to meet friends for lunch. And, of course, Shawn and I love going there for our “Boorito” every Halloween! It’s a great excuse for adults to put on a costume.

So, you can tell that I love ordering sofritas at Chipotle on my veggie burrito bowl, but now I’ve perfected a homemade sofritas recipe to carry us over when we don’t have time to make it to the restaurant.

What does Sofritas mean?

The word sofritas originates from the Spanish/Italian word, sofrito, which is a culinary tradition that involves chopping aromatic ingredients — like garlic, onions, and tomatoes — and sautéeing them in cooking oil.

What is Sofritas?

Chipotle’s Sofritas is made from shredded tofu, braised in a mixture of tomatoes, chipotle chilies, green peppers, onions, garlic, and a tasty blend of spices.

I love making this sofritas recipe and having it in the fridge for impromptu taco salads, burrito bowls, or even serving with tortilla chips!

Sofritas Chipotle Recipe

So, yes, let’s talk about this dish. First, let’s talk about the ingredients involved to make the tofu sofritas recipe because I think you’ll be impressed with the short list!

  • Extra-firm tofu — we’ll press the tofu to remove excess packaging liquids (more on that below). I find tofu in the produce aisles of most grocery stores, or in health food stores like Sprouts and Natural Grocers. Here’s my tofu guide, with information on buying it.
  • Olive oil — this recipe includes a bit of olive oil to cook up to the tofu, giving it crispy edges.
  • Chopped green chiles — I’m recommending canned green chiles to keep this recipe simple. Also, mild chiles are best because the chipotle peppers have a bit of a kick. No need to add more kick…unless you’re like me and love the spicy!
  • Chipotle peppers (canned in adobo sauce) — It’s easy to find canned chipotle peppers in adobo sauce in the same aisle with the salsa. It’s with the authentic Mexican products. Chipotle peppers are spicy, but we’re just using a little.
  • Tomato paste — tomato paste adds consistency and flavor.
  • Chopped onion — Onions are a key ingredient for the aromatic sauce. I used a yellow onion, but white or red onion works too.
  • Chopped bell pepper — I used orange bell pepper, but you can use any color you want, such as green, red, orange, or yellow.
  • Ground cumin — I love adding cumin to my vegan chili and homemade taco seasoning, so adding it to sofritas just seems like the right thing to do!
  • Fresh garlic — If you don’t like fresh garlic, no worries. We’ll add the sauce to the cooking tofu, and simmer it for several minutes. This will soften the harsh raw garlic flavor.
  • Diced tomatoes — Tomatoes add zing to this recipe and I love the texture of the chunkier tomatoes combined with tofu.
A wooden spoon holds a serving of sofritas made from tofu, hovering over a skillet full of more of it.
What are sofritas? It’s shredded tofu braised in a delicious sauce!

How to Make Sofritas

Wondering how to make chipotle sofritas? You’ll be glad to know I purposefully planned this sofritas tofu recipe so it would be as easy as possible to make, while at the same time tasting like what I get at Chipotle! Since I’m such a fan of it at the restaurant, I now also love this homemade sofritas recipe! I think you will too, so let’s get to it.

Step One: Press the Tofu

When you remove the extra firm tofu from its package, you will notice that it’s packed in water. This helps the tofu maintain its form and fresh flavor. So, the first thing to do is to drain that water. The next step is to press the tofu to remove some of the liquid it’s been stored in.

You can do this by wrapping the tofu block in a kitchen towel, then place it on a plate, and place something heavy over the top, like a heavy kitchen pan. Set it aside for 15–20 minutes.

Or, you can use a tofu press. I love my tofu press and use it several times a week for various recipes such as marinated tofu.

A hand holds a knife and is cutting tofu. It's sitting next to a tofu presser gadget.

Once the tofu is pressed, cut it into several slices. If you can tell there’s still some moisture in the tofu, it’s alright. The next step will take care of that.

Step Two: Cook the Tofu

Place a skillet over medium heat, add the olive oil, and heat it up for a minute or so. Then add the tofu slices. If the pressing didn’t remove all the liquid from the tofu, you will notice the tofu slices begin to release more juices. This is great.

As you cook the tofu, use a rubber spatula to break the tofu into small bits. Cook for several minutes, until the edges of the tofu bits are lightly golden.

A skillet is full of tofu broken down into bits.

Step Three: Create the Sofrito Sauce

Next, combine all the sauce ingredients in a food processor or blender. You don’t have to cut the onions, peppers, or garlic in fine bits because the food processor will do most of the work here.

Looking down on a food processor full of ingredients, like onions, tomatoes, garlic, and more.

Pulse in short bursts until it’s blended together and the larger veggies are broken down. I like a little texture in the sauce, so that’s why the short bursts work best.

Next, add the sauce to the skillet with the tofu bits. At first, the sauce might be a little thin, but as it cooks it will thicken up.

Step Four: Mash the Tofu

As the tofu simmers in the sauce, use either a potato masher or the flat side of a firm spatula and press the tofu into the pan. This will break the tofu down into smaller mashed bits, resembling shredded tofu.

Let the tofu simmer for 5–10 minutes, then remove from heat. Now you’re ready for my favorite next step, eating it!

Looking down on a bowl of greens topped with rice, sofritas, and sliced avocados. There are tortilla chips by the plate too.

How to Serve Sofritas

I love serving sofritas over a salad with some rice and pinto beans. However, it’s also great on tacos. Shawn adds a little bit of it to his vegan burritos. You can also add a generous portion of sofritas to vegan nachos. So good! I have been known to add some sofritas to my vegan enchiladas as well!

As you can see, there are so many tasty recipes you can enhance with this Chipotle tofu recipe!

Sofritas Bowl Toppings

If you’re creating your own homemade Chipotle tofu bowl, here are some toppings you’ll love:

Two plates full of greens, rice, and sofritas are surrounded by tortilla chips.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Looking down on a bowl of greens topped with rice, sofritas, and sliced avocados. There are tortilla chips by the plate too.

Sofritas

Make this simple sofritas recipe of braised tofu and add it to your favorite vegan tacos, taco salads, burritos, burrito bowls and more!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: Sofritas
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 102kcal
Author: Marly

Ingredients

For the Tofu

  • 15 oz container extra firm tofu
  • 1 tablespoon olive oil

For the Pablano Sauce

  • 4.5 oz can chopped green chiles mild
  • 2 tablespoons chipotle peppers, canned in adobo sauce
  • 2 tablespoons adobo sauce
  • 2 tablespoons tomato paste
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1/2 teaspoon ground cumin
  • 3 cloves garlic peeled and roughly chopped
  • 1 cup diced tomatoes juices drained

Instructions

For the tofu

  • Remove the tofu from the tub and drain the fluid. To press the tofu, wrap in a kitchen towel and place on a plate with something heavy on top of it, like a pot or a plate with something heavy on top. Allow it to sit for 15–20 minutes to remove excess liquid. Alternatively, use a tofu press. Once, it's pressed, cut the tofu into several slices.
  • Place a skillet over medium heat. Add the oil and tofu slices. Cook for several minutes, to allow the tofu to release its juices, about 5 minutes. (Depending on how pressed the tofu is, there may be more or less juice in this stage). Use a spatula to break tofu down into smaller pieces. Continue cooking the tofu for another 5 minutes.

For the Sauce

  • As the tofu cooks, add the sauce ingredients to the bowl of a food processor or blender and pulse several times in short bursts. The goal is to create a sauce with some texture, not to make it completely smooth.
  • Add the sauce to a skillet with the tofu. Cook for 5–10 minutes, until it the liquid reduces and the sauce thickens.
  • Use a spatula or potato masher to mash the tofu as it cooks. Simmer for 10 minutes or so, until it's thickened and heated through.
  • Serve sofritas on soft tacos, burritos, burrito bowls or salads. Top with shredded lettuce, vegan cheese, avoacods, and salsa.
Nutrition Facts
Sofritas
Amount Per Serving
Calories 102 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 1322mg55%
Potassium 303mg9%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 612IU12%
Vitamin C 21mg25%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

A collage of two photos shows braised tofu on a salad with beans. The text reads, "Copycat Chipotle Sofritas."
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3 Responses to Sofritas Recipe — Copycat Vegan Chipotle Sofritas

    • Thanks, Samantha! I’m so glad you like this recipe. It’s a favorite here too. And my hubby (who’s not into too much spicy) has been asking for it!

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