This easy copycat sofritas recipe tastes even better than Chipotle’s. Tofu crumbles are braised in a richly smoky and tangy sauce crafted from a blend of roasted peppers and spices. Great plant-based topping for burritos, tacos, bowls and beyond.
Introducing the homemade twist on Chipotle’s beloved Sofritas – a meat-free marvel that outshines the original in both flavor and freshness!
Chipotle’s tofu sofritas have been a staple on their menu for years, adding a flavorful kick to the classic black bean burrito bowl. Elevate your sofritas experience by learning to make them at home with simple and budget-friendly ingredients.
What makes these homemade tofu sofritas so special is a vibrant and lightly spicy sauce made from roasted green bell peppers (or poblanos), jalapeño, tomatoes, some aromatics, chipotle peppers, and a few spices. The pepper sauce is generously poured over pan-fried tofu, capturing the essence of the Chipotle’s authentic flavor.
It creates an irresistibly smoky and slightly spicy burrito, taco (or bowl) topper that’s surprisingly nutritious (12g protein + 5g fiber per serving!).
Why This Recipe Works
Why this recipe is a winner:
- vegan, vegetarian and gluten-free
- great texture that resembles Chipotle’s original sofritas
- amazing flavor – thanks to the smoky and lightly spicy pepper sauce
- very easy to make – the sauce basically cooks itself!
- simple and affordable ingredients
- freezer-friendly
- can be made ahead
- perfect for meal prep
- great filling for tacos, burritos (and bowls), quesadillas, and beyond
Just like tempeh taco meat, sofritas are a great addition to a variety of dishes, like bowls, salads, vegan tacos, quesadillas, burritos, nachos and more.
Chipotle Sofritas Ingredients
- firm or extra firm tofu
- avocado oil (or other neutral oil)
- red and green bell peppers (check for substitutions below)
- jalapeño
- tomatoes
- onions
- garlic
- chipotles in adobo sauce
- tomato paste
- chili powder
- ground cumin
- dried (Mexican) oregano
- salt
- pepper
You can substitute two poblano peppers for green bell pepper and jalapeño.
I recommend using extra firm tofu, or pressing it well before crumbling to get rid of excess liquid. Tofu press is a very helpful tool for this.
How To Make Sofritas
This recipe is very easy to make. Roast the peppers and some aromatics, meanwhile crumble and fry the tofu, and finally blend the sauce and combine. For the step-by-step instructions, check this sofritas web story.
Roast the peppers
Preheat the oven to 430 F or 220 C. Line a baking sheet with parchment paper and place the peppers, sliced in halves, cut side down, tomatoes cut in halves, cut side up, onions cut in halves or into 4 wedges and unpeeled garlic and jalapeno onto the baking sheet. Drizzle with 1 tbsp avocado oil and roast for about 25 minutes or until the veggies look a bit charred.
Prepare Tofu
Crumble the pressed tofu with your fingers and heat 1 tbsp of avocado oil in a skillet over medium-high heat. Fry tofu crumbles for about 10 minutes, stirring frequently.
Blend the sauce
When the peppers are slightly charred, peel the garlic and transfer the veggies to a food processor or blender. Pulse until desired consistency (chunky or smooth).
Combine and serve
Add the sauce to the skillet with tofu and combine. Let it cook together for 5-7 more minutes and serve. Enjoy!
Sofritas FAQs
Sofritas is Chipotle’s delectable plant-based filling for tacos, burritos, or quesadillas. Crafted from crumbled tofu simmered in an aromatic sauce, featuring poblano peppers, chipotle peppers, tomatoes, and spices, it has been a flavorful option since 2014.
Yes, Chipotle’s Sofritas is vegan and vegetarian approved.
Sofritas is made from crumbled tofu cooked in a flavorful pepper sauce, made of poblano peppers, chipotle peppers, tomatoes, and spices.
It’s best to use extra firm tofu (also called high protein tofu), that you can buy in Whole Foods, Trader Joe’s or Asian stores. Brands like Nasoya, Hodo, Wildwood Organic, Azumaya, House Foods etc.
Otherwise use firm tofu and press it well before using to get rid of excess liquid. Tofu press is a very helpful tool for this.
You can use tempeh or soy curls as an alternative to tofu. The texture will be different though.
This recipe uses a combination of one green bell pepper and one jalapeño that can be substituted for two poblano peppers.
They are quite spicy. To make them mild, remove the seeds from jalapeño and skip the adobo sauce.
Sofritas is a great addition to a variety of dishes, like bowls, salads, vegan tacos, quesadillas, burritos, nachos and more. Serve them with Mexican chopped salad, pico de gallo, chipotle corn salsa or cauliflower rice.
Refrigerate it in the airtight container or jar for up to 4 days.
Yes, keep it in the freezer for up to 3 months. Thaw it in the fridge overnight and reheat in the microwave or in a skillet until warmed through.
Recipes Similar to Sofritas
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Easy Chipotle Sofritas
Ingredients
- 14 oz or 400 g firm or extra firm tofu check for substitutions below
- 2 tbsp avocado oil or other neutral oil, divided
- 1 red bell pepper
- 1 green bell pepper check for substitutions below
- 1 jalapeño
- 2 roma tomatoes
- 2 small onions or 1 large
- 4 cloves garlic
- 2 chipotles in adobo sauce + 2 tbsp adobo sauce
- 1 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried (Mexican) oregano
- 1 tsp salt
- 1/2 tsp pepper
Instructions
Roast the peppers
- Preheat the oven to 430 F or 220 C. Line a baking sheet with parchment paper and place the peppers, sliced in halves, cut side down, tomatoes cut in halves, cut side up, onions cut in halves or into 4 wedges and unpeeled garlic and jalapeno onto the baking sheet. Drizzle with 1 tbsp avocado oil and roast for about 25 minutes or until the veggies look a bit charred.
Prepare Tofu
- Crumble the pressed tofu with your fingers and heat 1 tbsp of avocado oil in a skillet over medium-high heat. Fry tofu crumbles for about 10 minutes, stirring frequently.
Blend the sauce
- When the peppers are slightly charred, peel the garlic and transfer the veggies to a food processor or blender. Pulse until desired consistency (chunky or smooth).
Combine and serve
- Add the sauce to the skillet with tofu and combine. Let it cook together for 5-7 more minutes and serve. Enjoy!
Notes
- It’s best to use extra firm tofu (also called high protein tofu), that you can buy in Whole Foods, Trader Joe’s or Asian stores. Brands like Nasoya, Hodo, Wildwood Organic, Azumaya, House Foods etc.
Otherwise use firm tofu and press it well before using to get rid of excess liquid. Tofu press is a very helpful tool for this. - You can use tempeh or soy curls as an alternative to tofu. The texture will be different though.
- Sofritas is quite spicy. To make it mild, remove the seeds from jalapeño and skip the adobo sauce.
- This recipe uses a combination of one green bell pepper and one jalapeño that can be substituted for two poblano peppers.
- Sofritas is a great addition to a variety of dishes, like bowls, salads, vegan tacos, quesadillas, burritos, nachos and more. Serve them with Mexican chopped salad, pico de gallo, chipotle corn salsa or cauliflower rice.
- Refrigerate it in the airtight container or jar for up to 4 days.
- Keep it in the freezer for up to 3 months. Thaw it in the fridge overnight and reheat in the microwave or in a skillet until warmed through.
Nutrition
