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Try this copycat Sofritas recipe, and you won’t need to go back to Chipotle! Crisped tofu crumbles are tossed in a smoky and flavorful sauce made with roasted peppers, chipotles, adobo sauce, and Mexican spices. This plant-based protein is great in burrito bowls, burritos, and even tacos!
Chipotle’s sofritas is an absolute game-changer, and I’ve been obsessed since my first bite. As someone who loves Mexican flavors, this tofu filling hits all the right notes.
After devouring countless orders, I decided to recreate it at home, and this copycat recipe is honestly just as delicious as Chipotle’s version.
The ideal balance of smoky, spicy, and slightly sweet with a crispy outside and tender inside – it’s pure magic. Whether you’re a Chipotle superfan or just looking to mix things up, this sofritas recipe is about to become your go-to plant-based meal
- It’s protein-packed. If you’re looking for a great plant-based protein, Sofritas is a great option! I used super firm tofu, which is also called “high protein” tofu. It has the least amount of moisture content, which makes it easier to crisp and develop a crust instead of getting a mushy consistency.
- Versatile. Sofritas are full of flavor and a great protein option for many meals, such as burritos, bowls, and tacos.
What Are Sofritas?
Sofritas are a plant-based protein option made from tofu that is crisped and cooked in a smoky, spiced sauce made from roasted chiles, onions, garlic, chipotles, and Mexican spices. They are a popular plant-based protein from Chipotle, and I wanted to make my own version!
Ingredient Notes
- Super firm/high protein tofu: Using super firm tofu will give you a better texture since it has the least amount of water content. If you can’t find super firm, you can use extra firm tofu but will need to do some extra steps. See my Tips section below for more instructions.
- Poblanos, Roma tomatoes, onion, garlic: I roasted these vegetables under a broiler until blackened and charred for a smoky and more hearty flavor.
- Chipotles: These canned peppers add a smoky flavor and some spice. I also added a little bit of extra adobo sauce from the can for extra flavor.
- Seasonings: I used a mix of chili powder, cumin, and salt to add more flavor to the sauce.
- Olive oil: Coating the vegetables in olive oil will help them roast more evenly. I also used it to cook the tofu.
How to Make Sofritas
Roast the vegetables. Start by lining a baking sheet with aluminum foil. Place the poblano pepper, Roma tomatoes, onions, and garlic onto the baking sheet and drizzle with 2 tablespoons of olive oil. Gently toss the vegetables to coat them evenly.
Broil everything for 10 minutes, flipping halfway through. The skins will be blackened and charred, which is what we want. After the first 5 minutes, remove the garlic and place it into a food processor or blender while the remaining vegetables continue to roast.
Place chipotle peppers, adobo sauce, chili powder, cumin, and kosher salt into the food processor with the roasted garlic and set aside.
Once the vegetables are finished roasting, take them out of the broiler. Cover with an additional piece of aluminum foil to trap the heat and allow them to steam, which helps soften the skin. Cover for 5 minutes.
Remove the cover and peel the charred skin from the poblano pepper only. Make a slit down the middle and remove the seeds and veins.
Make the sauce. Add the peeled poblano pepper, Roma tomatoes, and onion to the food processor with the prepared ingredients. Pulse for about 5 seconds until the sauce reaches the consistency of a chunky salsa. Do not over-pulse; we want a chunky consistency. Set aside.
Cook the tofu. In a large skillet, heat the remaining oil over medium-high heat. While the oil is heating, prepare the tofu by cutting the block into 4 cubes. Lightly pat the tofu cubes with a paper towel to get rid of any excess moisture. Crumble the tofu into small chunks, about the size of a blueberry.
Place the crumbled tofu into a large skillet in one single layer. Depending on the size of your skillet, you may need to work in batches. Cook the tofu undisturbed for about 3 minutes, flip it, and continue to cook for an additional 5-7 minutes, stirring occasionally.
Add the sauce. Once the tofu is cooked, add the sauce to the skillet and stir gently to combine. Cook for an additional 5-7 minutes to allow the tofu to soak in the sauce, stirring occasionally.
Serve. Garnish the sofritas with chopped cilantro and a squeeze of lime juice. Serve in burritos, bowls, tacos, or nachos!
Recipe Tips
- Super firm tofu might also be called “high protein” based on the brand. If you can’t find super firm, you can use extra firm tofu but you’ll need to do a few extra steps. To use extra firm tofu, crumble them into larger pieces and toss in 1 tablespoon of cornstarch and a dash of kosher salt to help it get a crispier consistency.
- When cooking the tofu, don’t stir too often. The less you stir it, the better the texture will be. Cooking it undisturbed for a few minutes at a time helps it develop a crispy crust.
- Adjust the heat. To make this less spicy, reduce the amount of chipotle peppers. To make it spicier, add more chipotles or roast a serrano or jalapeño pepper.
How to Serve Sofritas
When I go to Chipotle, my favorite thing to order is their burrito bowls. You can add lots of ingredients together for great flavor and texture.
You can build your own sofritas bowl or burrito by pairing it with a few of these staple recipes:
- Cilantro lime rice or Mexican rice
- Canned black beans or canned pinto beans
- Pico de gallo or roasted corn salsa
- Queso blanco or your favorite shredded cheese
- Guacamole or diced avocado
Storing and Reheating
Sofritas can be stored in an airtight container in the refrigerator for up to 5 days.
To reheat, place it in a skillet over medium-high heat and cook until warmed through. You can also place it in the microwave and reheat it in 30-second increments until warmed through.
More Plant-Based Recipes
Sofritas
Ingredients
- 2 Roma tomatoes
- 1 poblano pepper
- ½ yellow onion
- 4 cloves garlic, peeled
- 4 tablespoons olive oil, divided
- 2 chipotle peppers in adobo sauce + 1 tablespoon adobo sauce
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 ½ teaspoon ground cumin
- 16 ounces super firm tofu
- Lime wedges, for garnish
- Chopped cilantro, for garnish
Instructions
- Set an oven rack directly underneath the broiler and turn the broiler on.
- Line a large baking sheet with aluminum foil for easy cleanup. Add the tomatoes, poblano pepper, onion, and garlic to the baking sheet. Drizzle 2 tablespoons of olive oil over the vegetables and toss gently to coat.
- Roast the vegetables under the broiler for 5-7 minutes until the skins are charred and blackened. Take the garlic cloves out and transfer them to a small plate. Flip the remaining vegetables over and roast for another 5-7 minutes until the skins are charred and blackened.
- Remove the baking sheet from the oven and loosely cover it with aluminum foil or plastic wrap to keep in some of the heat and help it steam. Let it sit for 5 minutes.
- Peel and rub off the charred skin on the poblano pepper, then discard the stem, slice it open, and remove the seeds.
- Add the roasted tomatoes, poblano, onion, garlic, chipotle peppers, adobo sauce, chili powder, salt, and cumin to a food processor. Pulse until the sauce reaches the consistency of a chunky salsa.
- Cut the block of tofu into 4 large squares. Gently but firmly press down on the tofu squares with paper towels to release as much excess moisture as possible.
- Crumble the tofu into small bite-sized chunks with your hands.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the tofu in one single layer and cook for about 2-3 minutes undisturbed. Flip the tofu and continue to cook for about 5-7 minutes, stirring occasionally.
- Add the sauce to the skillet and toss to combine. Cook for an additional 5 minutes to meld all the flavors together.
- Remove from the heat and garnish with chopped cilantro and fresh lime juice. Serve in burrito bowls or burritos.
Notes
- Super firm tofu might also be called “high protein” based on the brand. If you can’t find super firm, you can use extra firm tofu, but you’ll need to do a few extra steps. To use extra firm tofu, crumble them in larger pieces and toss in 1 tablespoon of cornstarch and a dash of kosher salt to help it get a crispier consistency.
- The tofu will get a better texture the less you stir it. Cooking it undisturbed for a few minutes at a time helps it develop a crispy crust.
- To make this less spicy, reduce the amount of chipotle peppers. To make it more spicy, add more chipotles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
The recipe for Sofritas was so easy to follow, and the results were AMAZING!! It was so flavorful and delicious 🙂 So glad to have found you and your blog!