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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 and the flavor is incredible!
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.
If you haven’t tried making it at home, NOW IS THE TIME!
Ingredients needed
We’re going to need extra or super firm tofu plus the sauce. Here’s what is in it:
- Tofu: I suggest using firm, extra-firm or even super firm tofu for this recipe or else the texture will just be too soft. Make sure to press it first; I have a full guide on prepping tofu HERE.
- 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
- Vegetable 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
- Other options: if you want to customize the recipe a little, here are some suggestions: add in bell peppers or poblano peppers.
How to make this recipe
This recipe is quite easy to make so let’s go over it!
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 small chunks.
For the sauce, we’re simply going to blend everything together until it’s nice and smooth. You can do this in a blender or food processor.
Sauté the tofu crumbles in a large skillet over medium high heat with a little bit of onion until it gets nice and browned around the edges. You can use a spoon or spatula to break up the tofu into smaller chunks as desired.
Once the sauce is blended, pour it over the tofu in the pan and cook for an additional few minutes. THAT’S IT!
Serving suggestions
I almost always enjoy this sofritas tofu in a burrito bowl with rice, black or pinto beans, roma tomatoes, cilantro, corn, guacamole, and a bit of fresh lime juice. Simple but truly SO GOOD!
I’ve also used this in a burrito (you can see that full recipe HERE) and it’s ABSOLUTELY delicious!
Otherwise, you can use it in any way that you would traditionally use taco meat!
SUPER EASY, right??
As usual, if you end up making this recipe, it would mean a lot to me if you come back and leave it a review to let me know what you think! I always appreciate that. OR, snap a quick photo and tag me on Instagram @foodwithfeeling!
More delicious tofu recipes to try
- Spicy Tofu Burritos
- Honey Garlic Tofu
- Giant Tofu Summer Rolls
- Vegetarian Tofu Sushi Bake
- Chipotle Tofu Tacos
- Vegan Tofu “Queso”
Copycat Chipotle Sofritas
Ingredients
- 14 ounce block of extra firm tofu, pressed*
- 1 teaspoon olive oil
- ½ cup finely diced onion
- 2 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- ½ cup broth
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- ½ teaspoon fine sea salt
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- 1 tablespoon apple cider vinegar
- 3 cloves garlic
- For servings: cilantro lime rice, homemade guacamole, black beans, corn, salsa, cilantro or whatever burrito bowl toppings you desire
Instructions
- 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.14 ounce block of extra firm tofu
- 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.2 chipotle peppers in adobo sauce, ½ cup broth, 2 tablespoons tomato paste, 1 tablespoon maple syrup, ½ teaspoon fine sea salt, 1 tsp cumin, ½ tsp chili powder, ½ tsp smoked paprika, 1 tablespoon apple cider vinegar, 3 cloves garlic, 2 tablespoons adobo sauce
- 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.1 teaspoon olive oil, ½ cup finely diced onion
- 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!For servings: cilantro lime rice
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy! Made exactly as written except I threw the onion in the food processor along with the sauce. Also added some roasted red peppers and sweet potatoes I had left over. Will definitely make this again – my kids and I all loved it.
Well all I can say is you have to make it to believe it and yes I love spicy so I added extra peppers 🔥 This is on point very simple and easy thanks for sharing this great recipe !!!!
Loved this! Next time I’ll try a little hotter when cooking tofu/onion to get browning more quickly. Spicy but a good amount!
Love this recipe! Make it almost weekly and the left overs are perfect! It’s so delicious and easy to make!
I have made this 3 times, (to use all the peppers) and each time it has been great! I didn’t alter the recipe in any way.
I mixed the tofu mix with a cup of brown rice and pinto beans. Super yummy!
Whoa we LOVED this recipe! Just tried it tonight and will definitely be adding into the regular rotation. We doubled the recipe so we can have lots of leftovers. We had purchased store-bought guacamole and pico de gallo, so it all came together really quickly. Perfect for a weeknight dinner or lunch. Thank you!
I loved this recipe!!! Definitely will be making again soon. It was super easy and so so delicious!
I’ve made these twice now! AMAZING recipe and tastes even BETTER than the chipotle sofritas. I am a big chipotle fan, so going vegan was a hard adjustment, but it just got all that much easier!
Made this and it turned out amazing ? had to order the chipotle peppers online because i am based in Vienna, but it was sooo worth it ? thanks you so much ?
Made this today and it was soooo delicious easy to navigate the recipe ingredients easy to find and so worth making again and again . Didn’t have a tofu press but flour sack and cast iron did the trick.
Isn’t this SO GOOD!!? i’ve been craving it ever since I posted it. Definietly a recipe to make again and again!