Want to make the popular Chipotle Sofritas at home? This copycat recipe has all the original flavors, with crumbled tofu pieces browned and simmered in a spicy adobo sauce. I’ve simplified the recipe and ingredients to cut down on time so you can have an easy vegan burrito, taco, or salad topping in under 30 minutes!
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What is Sofritas?
Sofritas is a vegan meat substitute option that is offered at Chipotle. It’s a plant-based protein made from crumbled tofu and a rich flavorful sauce that combines poblano peppers, chipotle peppers, and simmered tomatoes. You can use sofritas as a stuffing for tacos, burritos, quesadillas, on top of nachos, taco salad, or served with rice. It’s a versatile vegan meat substitute that resembles ground beef.
Sofritas Recipe Ingredients
Extra Firm Tofu: Press the tofu for the best texture. A tofu press is the easiest way to get firm tofu. However, if you don’t have a tofu press, you can wrap your tofu in paper towels or kitchen towels and place a heavy skillet on top of the tofu block.
Jalapeño Pepper: Roast your jalapeño pepper over an open flame, such as your gas burner, using tongs to turn the pepper until it blisters. If you prefer a milder pepper, use a poblano pepper instead.
Onion and Garlic: Adds flavor and texture to the sofritas adobo sauce.
Chipotle Peppers in Adobo Sauce: These come canned and are found in the Mexican section of your grocery store beside the taco shells and refried beans.
Spices: You’ll need a combination of cumin, oregano, chili powder, smoked paprika, and salt. If you have it use Mexican oregano.
Salsa: Salsa is a great way to short-cut your way to a flavorful sauce using fewer ingredients.
How to Make Chipotle Sofritas
Step 1: Press tofu for 10-15 minutes using a tofu press or wrapping the tofu block in paper towels and placing a heavy pot on top.
Step 2: While the tofu is pressing, place the jalapeño pepper over an open flame to roast the pepper. Use tongs to hold the pepper over the open flame of your stove, or place it in an oven at 425 degrees Fahrenheit for 5-10 minutes or until roasted.
Step 3: Add the olive oil to a large skillet over medium heat. Add the diced onion, and saute for 3-5 minutes or until translucent. Add garlic cloves, stir, and saute for an additional minute. Remove the onions from the skillet, and transfer them to a small bowl.
Step 4: Remove the seeds and stem from the jalapeño pepper. Add the roasted jalapeño, sauteed onions and garlic, chipotle peppers, adobo sauce (from jar of adobo peppers), cumin, oregano, chili powder, smoked paprika, salt, and salsa into your food processor. Blend until smooth.
Step 5: Cut the tofu into strips. Add to the saute pan. Allow the tofu to brown for 3 minutes, flip the tofu, and brown for another 3 minutes. Using a spoon or spatula, shred the tofu.
Step 6: Add the adobo sauce, and allow to cook for another 2 minutes. Serve as a filling for tacos, burritos, salads, or on top of rice with some guacamole.
Frequently Asked Questions
No, sofritas is not meat. It is a plant-based vegan meat substitute offered at Chipotle made from crumbled tofu and spices. It’s a delicious meat-free substitute full of protein and super flavorful.
Yes, sofritas are vegetarian! They do not contain any animal products.
Yes, Sofritas is not only vegetarian, but it is also vegan too. They do not contain any dairy, eggs, or animal protein. They are made from crumbled tofu, vegetables, and spices.
This Copycat Chipotle Sofritas recipe is even healthier than the version made at Chipotle. Some argue that sofritas from Chipotle aren’t as healthy as their steak or chicken because there is added sugar and higher saturated fat in the Chipotle version. However, this homemade version has no added sugar and only 2 grams of saturated fat per serving.
Expert Tips
- Press the tofu before preparing the meal to save time. I often place my tofu block in the tofu press and press the tofu overnight in the refrigerator to save preparation time.
- The key to getting the best-textured tofu is to remove as much excess water as possible. This aids in getting a dry ground beef-like texture.
- Use a poblano pepper instead of the jalapeño pepper for a milder spice.
- If you have an open flame, such as a gas stove, to roast and blister the pepper, this will save time. However, if you have an electric stove and no easily accessible open flame, you can roast the pepper in the oven.
- If you don’t have any salsa, you can use a tablespoon of tomato paste with ½ a cup of water to get the same effect.
- If you don’t have a food processor, use a blender to combine all the sauce ingredients.
How to Serve Chipotle Sofritas
There are so many ways you can enjoy this Mexican-flavored meat substitute. Here are a few of my favorites.
- Tacos: Stuff Sofritas in hard or soft taco shells and top with all your favorite taco toppings.
- Burritos and Burrito Bowls: Add to your burrito with beans and rice for a plant protein-heavy meal!
- Nachos: Spread on top of nachos with vegan cheese and bake.
- Salads: Top your salads with Sofritas and add guacamole, salsa, and corn for a new take on a Southwestern or Taco Salad.
- Make it A Meal: Serve on top of cilantro lime rice with a wedge of lime and a scoop of guacamle.
How to Store and Keep
Allow the mixture to cool and come to room temperature. Transfer it to an airtight container. Store it in the fridge for up to 5 days. When you’re ready to reheat, warm it in the microwave.
More Copycat Chipotle Recipes!
Recipe
Copycat Chipotle Sofritas
Ingredients
- 14 ounce block of extra firm tofu pressed and crumbled
- 2 tablespoon olive oil
- 2 cloves garlic
- ½ cup red onion diced
- 3 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 jalapeño pepper
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ tsp chili powder
- ½ teaspoon smoked paprika
- ½ cup salsa
Instructions
- Press tofu for 10-15 minutes using a tofu press or wrapping the tofu block in paper towels and placing a heavy pot on top. Using a fork or spoon, crumble the tofu into small shredded pieces.
- While the tofu is pressing, place the jalapeño pepper over an open flame to roast the pepper. Use tongs to hold the pepper over the open flame of your stove, or place it in an oven at 425 degrees Fahrenheit for 5 minutes or until roasted.
- Add the olive oil to a large skillet over medium heat. Add the diced onion, and saute for 3-5 minutes or until translucent. Add garlic cloves, stir, and saute for an additional minute. Remove from the saute pan, and transfer to a small bowl.
- Remove the seeds and stem from the jalapeño pepper. Add the roasted jalapeño, sauted onions and garlic, chipotle peppers, adobo sauce (from jar of adobo peppers), cumin, oregano, chili powder, smoked paprika, salt, and salsa into your food processor. Blend until smooth.
- Cut the tofu into strips. Add to the saute pan. Allow the tofu to brown for 3 minutes, flip the tofu to the other side and brown for another 3 minutes. Continue cooking until the tofu is browned on all sides.
- Add the adobo sauce, and allow to cook for another 2 minutes. Serve as a filling for tacos, burritos, salads, or on top of rice with some guacamole.
Video
Notes
-
- Press the tofu before preparing the meal to save time. I often place my tofu block in the tofu press and press the tofu overnight in the refrigerator to save preparation time.
-
- The key to getting the best-textured tofu is to remove as much excess water as possible. This aids in getting a dry ground beef-like texture.
-
- Use a poblano pepper instead of the jalapeño pepper for a milder spice.
-
- If you have an open flame, such as a gas stove, to roast and blister the pepper, this will save time. However, if you have an electric stove and no easily accessible open flame, you can roast the pepper in the oven.
-
- If you don’t have any salsa, you can use a tablespoon of tomato paste with ½ a cup of water to get the same effect.
-
- Tacos: Stuff Sofritas in hard or soft taco shells and top with all your favorite taco toppings.
-
- Burritos: Add to your burrito with beans and rice for a plant protein-heavy meal!
-
- Nachos: Spread on top of nachos with vegan cheese and bake.
-
- Salads: Top your salads with sofritas and add guacamole, salsa, and corn for a new take on a Southwestern or Taco Salad.
-
- Make it A Meal: Serve on top of rice with fresh cilantro and a wedge of lime.
Ned
Woah! So good and tons of flavor! Thank you for this recipe! I can’t wait to make it again.
Allyson Michelle
This recipe had just the right amount of spice! Tastes just like the restaurant! 10/10 would make again!
dana
This absolutely tasted just like Chipotle’s! Love that we can make this at home now.
Kate
The adobo and spices turn tofu into something very special in this! Soooo good.
Andrea
This flavor packed Chipotle sofritas copy cat looks and sounds fabulous! It’s a perfect meal for my family.
Stephanie
I’ve never had this in the restaurant, but it really does look so good. I am eager to try it in a taco salad.
Nathan
I’ve never made my own sofritas before, but this recipe makes it look simple and easy to do! Can’t wait to try this myself!
Heidy
Fabulous copycat recipe! I am so excited I found this on Pinterest today. Stopping at the market tonight so I can try it out. Thanks!
Carrie Robinson
I just love making copy cat recipes like this at home so we can control the salt a little better. My fiance has to eat low sodium, but we both love Chipotle. 🙂