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Chipotle Sofritas Recipe

by Katerina

5 from 9 votes

Feb 22, 2021, Updated Dec 25, 2023

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My awesome Chipotle Sofritas recipe is the vegetarian dinner you’ve been dreaming of! It’s nutritious, satisfying, and has the perfect Southwest flavor. You’ll adore this hearty blend of saucy veggies, spices, and tasty tofu crumbles!

Chipotle’s tofu sofritas are a fantastic vegetarian and vegan option, perfect for adding a protein-rich twist to bowls, burritos, tacos, and a variety of other dishes. Inspired by their inclusion on Chipotle’s menu, I decided to recreate them at home. Surprisingly, this was even a hit with my husband, who is always hesitant about tofu. These sofritas are not only tasty but also incredibly versatile, making them an ideal base for a range of Mexican-inspired creations. They’re also the perfect addition for Meatless Mondays or any day you’re looking to add something different to your meal!

What is Sofritas?

Sofritas are a tasty and straightforward tofu-based dish. The term ‘sofritas’ is derived from the Spanish word ‘sofrito,’ which translates to ‘lightly fried.’ In this dish, tofu is gently sautéed and then simmered in a rich, aromatic sauce. This sauce is a blend of various ingredients, including poblano pepper, adobo sauce, chipotle peppers, and onions, creating a mix that’s both flavorful and deeply satisfying. The combination of these elements results in a unique and tasty meal that is versatile and can be added to numerous dishes.

Sofritas Ingredients

• Tofu: I use a 14-ounce package of firm tofu. Extra-firm is also fine.
• Poblano Pepper: You’ll need one poblano pepper, to char-broil for the sauce.
• Olive Oil: For roasting the poblano pepper and sauteing the tofu.
• Salsa: Have on hand ⅓-cup of your favorite tomato salsa.
• Chipotles in Adobo: These usually come in little cans or jars and can be found near the salsa and enchilada sauce.
• Onion: Chop one small yellow onion.
• Garlic: You’ll need three cloves of fresh garlic.
• Tomato Sauce: To add a flavorful base, use two tablespoons of tomato paste; don’t use tomato sauce, which is less concentrated.
• Lemon Juice: A tablespoon of lemon juice; fresh or from concentrate.
• Cumin: You’ll need two teaspoons of cumin.
• Sugar: I like to add a teaspoon of sugar; you could also use honey or maple syrup.
• Ancho Chile Powder: This is a great spice to add to the dish, but if you don’t have it on hand, you can use a teaspoon of paprika instead.
• Oregano: This recipe uses ½ teaspoon of dried oregano.
• Salt
• Cilantro: Chopped fresh for garnish.
• Lime Wedges: For serving.

How to Make Sofritas

This process is so easy! I love charring my own poblano peppers. They smell amazing while they broil, and add so much flavor to the sauce. Then you just blend everything up, and you’re ready to go!

1. Prep the Oven and the Tofu. Turn your oven to BROIL. Wrap the tofu in layers of paper towels, and then set it on a large plate (or in a colander) in your sink. Place a heavy object over the tofu, like a skillet or a can, and let drain for 15 to 20 minutes. The drier the tofu, the better!
2. Char-Broil the Peppers. While the tofu drains, place your poblano pepper on a baking sheet. Drizzle with 1 teaspoon of olive oil and broil for 10 to 12 minutes, or until charred. Remove it from the oven and let it cool slightly. When the pepper is cool enough to handle, peel it.
3. Make the Sauce. In a food blender or food processor, blend up the poblano pepper, salsa, chipotle peppers, diced onion, garlic, adobo sauce, tomato paste, lemon juice, cumin, sugar, ancho chile powder, oregano, and salt. Blend until smooth. If sauce is too thick to blend, add more water.
4. Saute the Tofu. Heat the remaining olive oil in a large skillet over medium-high heat. Unwrap the tofu and pat it dry with fresh paper towels. Cut up the tofu in small cubes, OR, using your hands, gently crumble the tofu and add the pieces to the hot oil. Cook for 5 minutes or so, stirring occasionally. 
5. Simmer the Tofu in the Sauce. Add the sofritas sauce to the skillet, along with half a cup of water; simmer for 10 to 14 minutes, so the flavors can meld and sauce can thicken. Add more water, if necessary. Taste for salt and adjust accordingly.

How to Eat Sofritas

You can use tofu sofritas in so many dishes! Whether it’s your new favorite taco filling, the perfect vegan “eggs” for breakfast burritos, the protein in your burrito bowl, or spooned over rice or mashed potatoes, you can’t go wrong. The sky is the limit! You could even add it to a bowl of ramen or put it on baked potatoes and pretend it’s chili.

Serving Suggestions

So now that you’ve got a skillet full of sofritas, it’s time to pair them with my Elote recipe, which is super simple to make. This amazing Fiesta Rice dish makes a perfect accompaniment, too. Or, make things simple with a wonderful base of Cauliflower Rice.

How to Store and Reheat Leftovers

• To store leftovers, put your sofritas in an airtight container or food storage bag, and keep in the fridge for up to 4 days, or in the freezer for up to 3 months. Thaw overnight before reheating. The tofu’s texture will change slightly with freezing and thawing.
• To reheat, just place your sofritas in a covered skillet or saucepan, and reheat over medium-heat until piping hot all the way through.

More Southwest Recipes to Try

• Slow Cooker Pork Loin Chile Verde
• Authentic Carne Asada
• Easy Chicken Enchiladas
• Breakfast Enchiladas

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5 from 9 votes

Chipotle Sofritas Recipe

by Katerina | Diethood

Chipotle Sofritas is a tasty Mexican-inspired dish of sauteed tofu cooked in a rich, spicy sauce of blended peppers, onions, tomatoes, garlic, and spices.

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients 

1x2x3x

• ▢ 14 ounces firm tofu
• ▢ 1 poblano pepper
• ▢ 2 tablespoons olive oil,, plus more for drizzling
• ▢ ¾ cup water, , divided
• ▢ ⅓ cup tomato salsa
• ▢ 2 chipotle peppers in adobo sauce
• ▢ 1 small yellow onion,, chopped
• ▢ 3 cloves garlic,, chopped
• ▢ 2 tablespoons adobo sauce
• ▢ 2 tablespoons tomato paste
• ▢ 1 tablespoon lemon juice
• ▢ 2 teaspoons cumin
• ▢ 1 teaspoon sugar
• ▢ 1 teaspoon ancho chile powder,, you can also use paprika
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon salt
• ▢ chopped fresh cilantro,, for garnish, optional
• ▢ lime wedges,, for serving, optional

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Instructions 

• Turn the Oven to BROIL.
• Wrap the tofu in layers of paper towels; set it on a large plate or in a colander set inside your sink. Place a heavy object over the tofu, like a skillet or a can, and let drain for 15 to 20 minutes. The drier the tofu, the better.
• In the meantime, arrange the poblano pepper on a baking sheet; drizzle it with a teaspoon of olive oil and broil for about 10 minutes or until charred. Turn it over occasionally.
• Remove it from the oven and let it stand to cool slightly. When cool enough to handle, peel it.
• In a food blender or food processor, add the roasted poblano pepper, salsa, ¼-cup water, chipotle peppers, diced onion, garlic, adobo sauce, tomato paste, lemon juice, cumin, sugar, ancho chile powder, oregano, and salt. Blend until smooth. If the sauce is too thick to blend, add a little more water, about 1 tablespoon at a time. The sauce should be thick but pourable.
• Heat the remaining oil in a large skillet set over medium-high heat.
• Pat the tofu dry with paper towels.
• Cut the tofu into small cubes or crumble it with your hands; add it to the hot oil. Cook for about 5 minutes, stirring occasionally.
• Add the sofritas sauce to the skillet and ½ cup water; bring to a simmer and let simmer for 10 to 15 minutes for the flavors to meld and the sauce to thicken. Add more water if necessary. Taste for salt and adjust accordingly.
• Remove from the heat and garnish with cilantro.
• Serve in tacos, rice bowls, burrito bowls, burritos, etc.

Equipment

• Measuring Cups and Spoons
• Sheet Pan
• High Powered Blender
• Large Skillet

Notes

• NOTE that this is a spicy dish. If you don’t like spicy food, use 1 chipotle pepper for a milder dish, or none at all. For a spicier dish, use up to 3 chipotle peppers.
• To store leftovers, transfer the sofritas to an airtight container and keep them in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw overnight before reheating. 

Nutrition

Serving: 4g | Calories: 218kcal | Carbohydrates: 14g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 2164mg | Potassium: 296mg | Fiber: 4g | Sugar: 6g | Vitamin A: 897IU | Vitamin C: 31mg | Calcium: 175mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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