These Sofritas are made with simple ingredients and come together in less than 30 minutes! They're a little spicy, a little tangy, and a ton of flavor! Add these naturally vegan Chipotle Sofritas to tacos, burritos, bowls, and more!
There are no Chipotles near me, so if I want Sofritas, I have to make them myself! Before I started testing this recipe I was afraid it would be really complicated. But with a few simple ingredient swaps, I realized that it's actually quite easy!
All you have to do is blend all of the Sofritas sauce ingredients in a food processor, then add it to a skillet with crumbled tofu, and in less than 30 minutes, you have your own homemade Sofritas!
Sofritas "meat" is the perfect protein for adding to tacos, burritos, bowls, and more. It's also great for meal prep and make-ahead meals. So if you're craving homemade Sofritas, give this easy and delicious tofu recipe a try!
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You'll love this recipe because it's:
- Simple & Delicious
- Quick & Easy
- Ready in less than 30 Minutes!
- Vegan/Vegetarian
- Gluten-free
- Easy to make Kid-friendly
- WFPB & Oil-Free
- Perfect for adding to Tacos, Burritos, & More!
What are Sofritas?
Sofritas are a dish made popular by Chipotle Mexican Grill. They are made with crumbled tofu cooked in a sauce of blended peppers, onions, tomatoes, and other seasonings. Don't confuse them Sofrito--which is a sauce popular in Spain, Portugal, Italy, and elsewhere, made with bell peppers, onions, and garlic.
Ingredients
- 14 oz super firm tofu
Sofritas Sauce
- green pepper or poblano pepper--Poblano peppers add more smokiness to the dish, but I can only buy green peppers where I live, so that's what I used.
- ripe tomatoes--Ripe tomatoes will have the best flavor. I choose two medium-sized tomatoes on the vine. You could also use a handful of cherry tomatoes or a can of whole tomatoes with the liquid drained off.
- red onion: White or yellow can be subbed if that's all you have.
- garlic: I used whole cloves but you can use granulated garlic if you prefer.
- fresh cilantro
- chipotles-in-adobo: You can use whole chipotles or chipotle in adobo sauce. If you don't have that, substitute with chipotle powder or increase the amount of chili powder.
- lime juice--For sweetness and acidity.
- white vinegar--For additional acidity.
- tomato paste--For color and richness.
- oregano
- cumin
- salt
- chili powder
- fresh cracked pepper to taste
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
Wash and roughly chop the veggies. Put them in a food processor and pulse to combine.
Add the rest of the seasonings and blend until you have a dark red sauce with a salsa-like consistency. This will take 45 to 60 seconds.
Crumble the tofu directly into the skillet. (If you can't find super firm tofu, be sure the tofu is pressed first).
Add the Sofritas sauce to the skillet, mix to combine, and cook over medium heat for 15 to 20 minutes.
As the liquid reduces, the Sofritas might start to sear on the bottom. This can add to the flavor and texture. Just give them a mix every few minutes and deglaze the bottom of the skillet with water if needed.
Serve and enjoy right away or store for later.
Hint: For crispier Sofritas, cook a little longer. For juicier Sofritas, add a half cup of water.
Variations
Here are a few variations you might like.
- Extra Spicy - Double the amount of chipotle in adobo!
- Kid-friendly - To make this a little more kid-friendly, you can reduce the chipotle by half.
- Baked - Add the Sofritas to a lined baking sheet and cook at 400F or 200C for about 30 minutes.
Equipment
For this recipe, you'll need a food processor or blender. You also need a cutting board and knife for the prep, as well as a skillet for cooking.
All of my favorite products and kitchen tools can be found in my Amazon shop.
How to serve
Serve these vegan Sofritas as the main protein in any of your favorite Mexican dishes, including Sofritas burrito bowl, Sofritas burrito, or Sofritas tacos. Add it Veggie Fajitas. Or make it simple and serve with pinto beans and rice. Drizzle with vegan avocado crema for more flavor!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in a microwave or skillet (or serve cold on a salad.)
Top tip
As the Sofritas cook in the skillet, the liquid will start to reduce, and the Sofritas might start to sear a bit on the bottom. Don't be afraid to let them sear! This will add extra texture and flavor. Just give them a mix every few minutes and deglaze the pan with water if needed.
Related recipes
📖 Recipe
Sofritas (Chipotle Inspired!)
Equipment
Ingredients
- 14 oz super firm tofu
Sofritas Sauce
- 1 green pepper or poblano pepper
- 2 ripe tomatoes
- 1 red onion
- 4 cloves garlic
- ¼ cup cilantro plus more to garnish
- 1 or 2 chipotles-in-adobo about 1 to 1.5 tablespoons
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon chili powder
- fresh cracked pepper to taste
Instructions
- Wash and roughly chop the green pepper, tomatoes, onion, garlic, and cilantro. Put them in a food processor and pulse to combine.
- Add the rest of the seasonings and blend until you have a dark red sauce with a salsa-like consistency. This will take 45 to 60 seconds.
- Crumble the tofu directly into a skillet. Add the Sofritas sauce, mix to combine, and cook over medium heat for 15 to 20 minutes, stirring occasionally and deglazing the skillet with water if needed.
- Serve and enjoy right away or store for later!
Notes
- If you don't have a food processor you can use a blender.
- I recommend using super firm tofu, which comes vacuum sealed and doesn't need to be pressed. If you can't find that, use extra-firm tofu that has been pressed for 20 minutes.
- As the Sofritas cook in the skillet, the liquid will start to reduce, and the Sofritas might start to sear a bit on the bottom. Don't be afraid to let them sear! This will add extra texture and flavor. Just give them a mix every few minutes and deglaze the pan with water if needed.
Nutrition
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