Easy Sofritas (Better Than Chipotle)

By Ashley Jean June 19, 2023 27 mins read 126 Views

This Chipotle Sofritas copycat recipe is simple to make and tastes better than the original. Tofu crumbles are braised with smoky poblano and chipotle peppers and then used to top burritos, tacos and other dishes.

Make your own tofu-based sofritas if you want the best vegan tacos, burritos or burritos. This Chipotle-inspired recipe transforms crumbled tofu and braised grains into a spicy, smoky, plant-based protein that can be served with burritos and grain bowls.

Chipotle has been serving tofu sofritas for many years. When it comes to upgrading the classic black bean Burrito Bowl, chili pepper sauce-braised pieces of tofu are a must. Every bite is more flavorful and satisfying with sofritas added on top!

Making vegan sofritas is easy and requires only a few ingredients. You can simmer the crumbled tofu with the sauce of roasted poblanos and chipotle, tomato paste and adobo, then enjoy! Tofu that is packed with protein, slightly spicy and a delight to eat!

What is the sofritas?

Chipotle offers Sofritas as a plant-based option in their burritos and burrito bowls. It is made by frying and crumbling organic firm tofu, and then braising it with an aromatic and smokey chili sauce. Chipotle's sofritas is made with minimal ingredients that are easily accessible. This makes it easy to copycat the recipe at home.

Ingredients required (with substitutes)

Extra firm tofu- Extra firm tofu has a meaty texture and needs to be pressed to remove all the water. Your vegan sofritas will have the same texture as meat. Use super-firm instead if you cannot find extra-firm or don't want to press the tofu. Firm tofu will also work.
Poblano Pepper These large, mild green peppers have been charred before being blended with the sofritas for their delicious sweet and smoky notes. These peppers can be left out, but add flavor and heat.
Chipotle Pepper in Adobo- Chipotle Peppers are red Jalapeno peppers which have been smoked, dried and then packed in cans along with adobo. They add a perfect amount of heat and smokiness to the sofritas.
Adobo Sauce This comes in a can along with the chipotle. This recipe is a great way to add a smoky and spicy flavor.
Garlic
Freshly squeezed lime juice is the best!
Tomato paste
Sugar -- A pinch of sugar will balance the sofritas and round out the other flavors. You can use maple syrup or agave, but you could also leave it out.
salt
Water
Canola Oil -- Or, use another oil that can withstand high heat when frying tofu. For oil free, use a quality non-stick pan.

Copycat Chipotle Sofritas

The recipe card contains the full recipe, including all measurements.

Roast the poblano over a gas stove or under a broiler, until it is charred all over. Remove the seeds and stem after it has cooled.

In a food processor, pulse the roasted peppers, adobo, garlic, tomato paste and sugar until mostly smooth. Add some water if necessary.

Press the brick for 30 minutes to drain water if you are using extra-firm Tofu.

After draining the tofu, crumble it into a large pan oiled with medium heat.

Pour the sauce in the pan after frying the tofu. Stir the sauce to cover it, and then simmer. After a few moments, it should begin to thicken. If it becomes too thick, add a splash of liquid.

Enjoy the tofu-sofritas with burritos and tacos!

Success tips

Don't skip roasting your poblano. This adds a nice, smoky flavor and subtle sweetness to your sauce. It will make it taste just like you bought it at Chipotle. Chili Pepper Madness has a guide on how to roast poblano like a professional.
Use a tofu pressing or wrap the brick with paper towels or clean tea towels to drain the tofu. Put a heavy book or cast iron pan over the brick and let it drain for 30 minutes.
Tofu can be crumbled into smaller to medium-sized pieces using your hands. The tofu will become crisp and tender, instead of being soggy.
If you don't like the consistency of the sofritas, add a little water to it at a time.
These vegan sofritas are medium-spicy. Are you a fan of spice? If you are sensitive to spicy food, you may want to reduce the adobo to just 1 tablespoon. You can also skip the peppers altogether.

Serving suggestions

Make the ultimate vegan bowl with white or brown rice, then top it with homemade sofritas (soy sauce), guacamole and red salsa. Add black beans that have been simmered, vegan queso and sauteed onions and peppers.

But that's just the beginning. You can use Sofritas to add a plant-based protein to your Mexican favorites. You can layer them on nachos loaded with cheese, grain bowls and taco salads. They are also great in burritos, enchiladas or quesadillas.

Storing

Let the sofritas cool down to room temperature, then transfer them into an airtight container. They can be stored in the refrigerator for up to 4 days.

To reheat the sofritas, heat them in the microwave oven or on a medium-high stove until they are warm.

Want to see more Mexican inspired recipes?

Vegan Queso Blanco
Easy Mexican Tofu Tacos
Oven Baked Taquitos
Vegetarian Fajitas
Cauliflower Tacos
Black Bean Salad

Easy Sofritas (Better Than Chipotle)

This Chipotle Sofritas copycat recipe is simple to make and tastes better than the original. Tofu crumbles are braised with a spicy chipotle sauce and poblano chili peppers. They can then be used to top burritos, tacos and other dishes.

Main Course

Mexican Cuisine

Prep Time 25 Minutes

Cook Time 25 Minutes

Tofu Pressing Time 30 Minutes

Total Time: 1 hour, 20 minutes and 10 seconds

Servings Servings

Calories kcal kcal

Nora Taylor Author

Ingredients

1 poblano pepper
1 chipotle pepper in adobo
2 tablespoons adobo sauce
3 cloves garlic
1 tablespoon lime juice
2 tablespoons tomato paste
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 cup water, plus more as needed
14.5 ounce extra-firm tofu
2 tablespoons canola oil

US Customary Metric

Instructions

Roast the poblano: If you're using a gas stove, use tongs to hold the pepper over the flame until it becomes blistered and hot. You can also use the broiling setting on your oven, spray the oil onto the pepper and place it on a baking tray. Broil the pepper for 15 minutes, or until it blisters. Remove the seeds and stem once it is cool enough to handle.
To make the sauce, add the tomato paste, tomato paste with sugar, adobo, garlic, lemon, and salt to the food processor. Pulse the ingredients until they are mostly smooth.
If needed, press the tofu. Wrapping the tofu in a tea towel or paper towel will press it if you don't need to. Place heavy books or a cast iron pan over the tofu for 30 minutes.
To make sofritas, crumble the tofu in a large saucepan coated with oil and heat it on medium high. Fry the tofu, stirring often, for 5 minutes. Stir the sauce into the tofu after adding it from the food processor. Stir the tofu for 20 minutes. Add more water if necessary if it becomes too dry.
Serve: In burritos or tacos. On nachos. Or in bowls of rice, beans, and guacamole. Enjoy!

Notes

Sofritas leftovers can be kept in a container covered in the fridge for up to four days. Heat on the stovetop, or in a microwave oven until it is warm. You can freeze it if you need to.
Oil-free - Use non-stick pans and do not add oil.
Less Spice - Use only adobo and omit the chipotle.
You can use maple syrup, agave or sugar in place of the sugar.
The poblano is optional, but adds tons of flavor to the dish.

Nutrition

Calories: 170kcal

This recipe was originally published in 2019. It has been updated with a simpler recipe in 2023 that tastes even more delicious.

By: Nora
Title: Easy Sofritas (Better Than Chipotle)
Sourced From: www.noracooks.com/sofritas-recipe/
Published Date: Mon, 19 Jun 2023 14:45:00 +0000

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