Easy Chipotle Sofritas

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.

Course Main Course

Cuisine Mexican, tex mex

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 142kcal

Author Elena Szeliga

Cost $7

Equipment

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!

Video

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