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Sofritas in skillet topped with cilantro.
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5 from 9 votes

Copycat Chipotle Sofritas

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 190kcal
Author: Alison Corey

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

Top Tips for Making Chipotle Sofritas
    • 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.
Serving Suggestions
    • 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.
Storage Instructions
Allow the mixture to cool and come to room temperature. Transfer to an airtight container. Store in the fridge for up to 5 days. When ready to reheat, warm in the microwave.

Nutrition

Calories: 190kcal | Carbohydrates: 10g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 1286mg | Potassium: 159mg | Fiber: 3g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 7mg | Calcium: 157mg | Iron: 2mg