My copycat Chipotle sofritas recipe uses crumbled tofu simmered in a smoky chipotle pepper sauce made with adobo sauce, green chiles, tomato paste, tamari, garlic, cumin, and smoked paprika. It’s a flavorful vegan filling for burritos, bowls, tacos, salads, and more!
A Note From Kristen
Chipotle’s Sofritas has always been one of my favorite plant-based orders, so creating a homemade version was high on my list! This copycat recipe delivers everything I love about the original. Crumbled tofu is simmered in a smoky, spicy sauce made with chipotle peppers in adobo, tomatoes, garlic, and warm spices until every bite is absolutely packed with flavor. It’s naturally vegan and gluten-free, easy to make, and perfect for filling burritos, burrito bowls, tacos, salads, nachos, and more. Once I realized how simple it was to make at home, it quickly became one of my favorite ways to prepare tofu. I hope you love it too. Happy eating!
~Kristen
Key Ingredients
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
My Favorite Ways to Enjoy Sofritas
- Build a burrito bowl with cilantro lime rice, black beans, fajita vegetables, salsa, guacamole, and your favorite toppings.
- Fold it into burritos, tacos, quesadillas, or enchiladas.
- Add it to salads for a flavorful, protein-packed lunch.
- Stuff it into baked sweet potatoes for an easy weeknight meal.
- Spoon it over nachos with melted cheese, pico de gallo, pickled peppers, and guacamole.
- Use it as a filling for lettuce wraps for a lighter option.
Kristen’s Top Tips
- Press the tofu well. Wet tofu will not brown or hold the sauce properly.
- Taste the blended sauce before it hits the skillet so you can adjust the heat while you still can.
- Simmer until the sauce clings to the tofu instead of pooling in the pan. That’s the texture you’re after!
- This keeps in the refrigerator for about 4 days and freezes well for up to 3 months.
More Delicious Tofu Recipes You Might Enjoy
Copycat Chipotle Sofritas (Smoky, Spicy Tofu)
Ingredients
- 1 14-ounce block extra-firm tofu
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion roughly chopped
- 3 garlic cloves
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 4-ounce can diced green chiles drained
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 tablespoons tamari or soy sauce use gluten-free if necessary
- 2 tablespoons apple cider vinegar
- ½ cup vegetable broth
Method
- Wrap the tofu in a clean kitchen towel and gently press for 10 minutes to remove excess moisture (see notes). Crumble into small, uneven pieces with your hands.
- Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for 8-10 minutes, stirring occasionally, until lightly browned and slightly crisp around the edges.
- While the tofu cooks, add the onion, garlic, chipotle pepper, adobo sauce, green chiles, tomato paste, cumin, coriander, smoked paprika, oregano, salt, tamari, apple cider vinegar, and vegetable broth to a blender. Blend until smooth.
- Pour the sauce into the skillet with the tofu and stir well to coat.
- Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and clings to the tofu.
- Serve hot and enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
