Copycat Chipotle Sofritas Recipe
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Looking to make Chipotle Sofritas right in the comfort of your own home? THIS recipe is going to blow your mind! It’s super easy to make with simple ingredients and comes together in no time. Pair it with some cilantro lime rice, black beans, and a good portion of guacamole and you’re SET.
IT’S HERE! As with many of my recipes, I teased this one on my Instagram stories last week and promised that I would get it posted in time for Cinco de Mayo! I even shared it early with a few people who asked for the recipe and some have made it already 👏🤗 Everyone gave it raving reviews so I’m super excited for you to try it as well.
Quite a few years ago, I posted a Chipotle Inspired Burrito Bowl which I’ve made often. However, I REALLY wanted to master the Chipotle Sofritas at home and I’m SO happy that I’ve finally done that!
What is Sofritas:
I kind of assume that if you’re here, you’ve tried the Sofritas as Chipotle at least once. However, if you have not, I’ll break it down for you.
Sofritas is chunks of firm tofu that have been cooked in a really delicious pepper sauce. I saw quite a few different ways to make the sauce online but I’m convinced that mine is LEGIT just what it tastes like from the restaurant.
We’re going to need extra or super firm tofu plus the sauce. Here’s what is in it:
- Chipotle peppers in adobo sauce: I’ve already had several people ask me where to find this. I’ve always been able to find cans of this at everyday grocery stores and it’s typically in the Latin American/ Hispanic section. It’s relatively inexpensive and keeps in the fridge for quite a while so you can make this recipe several times from one can.
- Spices: we’re using paprika (smoked paprika preferably if you have it), cumin, and chili powder.
- Maple syrup: for a little sweetness
- Apple cider vinegar: if you don’t have this, you could replace it with white vinegar
- Tomato Paste
- Broth: I love to use the Better than Bouillon vegetable base here but really any broth works well
- Garlic: because doesn’t it belong in everything!?
- Onion: this actually gets mixed in with the tofu
How to make Sofritas:
To make the sofritas, you’re going to first want to press the tofu to get out as much moisture as possible. It then gets broken down into chunks and sautéed in a large skillet with a little but of onion until it gets nice and browned around the edges.
For the sauce, we’re simply going to blend everything together until it’s nice and smooth. Then pour it over the tofu and cook for an additional few minutes. THAT’S IT!
SUPER EASY, right??
More Mexican inspired vegan recipes:
- Taco Cups
- Instant Pot Mexican Rice
- Guacamole Stuffed Sweet Potatoes
- Vegan Nacho Cheese Sauce
- Vegan Crispy Chik’n Tacos
- Crockpot Taco Soup
- Vegan Enchiladas Recipe
- Tempeh Tacos
- Enchilada Zucchini Boats
- Vegan 7 Layer Dip
- Sweet Potato & Black Bean Tostada
- Tempeh Fajitas
- Southwestern Inspired Quinoa Bowl
See how to make this Sofritas Chipotle Copycat:
This EASY and delicious Copycat Chipotle Sofritas recipe comes together in no time and tastes JUST like the original! You’re going to love it!
- 14 ounce block of extra firm tofu, pressed*
- 1 teaspoon of olive oil
- ½ cup of finely diced onion
- 2 chipotle peppers in adobo sauce
- 2 tablespoons of the adobo sauce
- ½ cup of broth
- 2 tablespoons of tomato paste
- 1 tablespoon of maple syrup
- ½ teaspoon of fine sea salt
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- 1 tablespoon of apple cider vinegar
- 3 cloves of garlic
- For servings: cilantro lime rice, homemade guacamole, black beans, corn, salsa, cilantro or whatever burrito bowl toppings you desire
- Prep the tofu: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.
- Make the sauce: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.
- Cook the sofritas: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.
- Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.
- Serve: I like to eat this as a traditional burrito bowl by serving it with cilantro lime rice, black beans, salsa, and guacamole. Bonus points if you also make some sauteed veggies!
*To press your tofu without a tofu press, wrap it in a lint free kitchen towel (or paper towels) and place it on a rimmed baking sheet (to catch the excess liquid. Balance a heavy skillet on top of the tofu and weigh it down with something heavy such as a few cans. Let it sit like this for 15 minutes to remove as much moisture as possible.
- Category: dinner
- Method: stovetop
- Cuisine: american
Keywords: chipotle sofritas, homemade sofritas, vegan burrito bowl