Tofu Sofritas (Chipotle Copycat)
Skip the line and make these smoky tofu sofritas at home. This high-protein copycat recipe captures the signature flavor and meaty texture of the Chipotle original. Level up your burritos, bowls, and tacos.
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Servings: 5
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Equipment
- cheese grater or food processor with shredding disc
- large nonstick skillet
Ingredients
- 2 tablespoons neutral vegetable oil divided
- 1 (16 oz) package super-firm tofu shredded or crumbled
- 1 small onion diced
- 2-4 cloves garlic minced
- 1 poblano pepper or green bell pepper seeded and diced
- 2 tablespoons tomato paste
- 3 Roma tomatoes diced
- 2 teaspoons ground cumin
- 1/2 teaspoon oregano
- 2-3 canned chipotle peppers to spice preference
- 2-3 tablespoons adobo sauce from canned chipotle peppers to spice preference
- 1 cup water or vegetable broth
- 1 teaspoon kosher salt more to preference
To Garnish (optional)
- fresh cilantro
- fresh lime
Instructions
- Brown the tofu: In a skillet over medium-high, heat 1 tablespoon vegetable oil until shimmering. Pan-fry the shredded tofu on its own for 5-8 minutes, stirring often, until it's evenly golden brown and there is no extra moisture in the pan. Remove the tofu to a bowl and set aside.
- Sauté the aromatics: In the same pan, heat an additional tablespoon of vegetable oil. Add the diced onion, diced poblano (or bell) peppers, and minced garlic, along with a good pinch of salt, and sauté for 3-5 minutes, or until onion is translucent.
- Add in seasonings: Add in the tomato paste and stir to coat the aromatics. Then add the diced tomatoes, cumin, and oregano, along with as many chopped chipotle peppers as you like, plus a few tablespoons of the adobo sauce. Sauté for 3-5 minutes, until tomatoes start to break down and release their liquid.
- Add the tofu back in: Add the browned tofu back into the mix. Stir to combine, then add in 1 cup of water or vegetable broth and let the mixture come up to a gentle simmer.
- Simmer: Reduce heat to low or medium-low as needed to maintain a simmer. Simmer the sofritas, uncovered, for about 10-15 minutes, or until the liquid has reduced. Stir occasionally to prevent any sticking. Simmer for less time if you want to keep the sofritas on the saucy side.
- Adjust flavors: The sofritas are ready when the extra liquid has reduced. Taste and adjust salt and spice to your preference. Garnish with fresh cilantro and a squeeze of lime juice. Serve in tacos, burritos, burrito bowls and more!
Notes
Can't find super-firm tofu?: You can use extra-firm instead. Press it thoroughly ahead of time to help it brown faster. (A tofu press is super helpful for this.) You will need about 1 1/2 blocks of pressed extra-firm tofu to keep the ratios correct.
Don't like spice? For zero spice, skip the canned chipotle peppers altogether, along with the adobo sauce. Add an extra tablespoon of tomato paste and 2 teaspoons smoked paprika or chipotle powder.
Craving extra spice? Add extra canned chipotles and adobo sauce, or a few shakes of cayenne pepper. Or add 1-2 diced serrano peppers when sautéing your aromatics.
Canned tomatoes: If needed, you can substitute in about 1 cup of canned crushed tomatoes for the fresh Romas.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.