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.
Can TVP be used instead of the tofu?
Hi Jeanne! I haven’t tested this recipe with TVP, but I think it could work. I would rehydrate the TVP separately according to the package instructions, then add it in place of the browned tofu and prepare the sauce as written. Since TVP absorbs more liquid than tofu, you may need to add an extra splash of vegetable broth if the mixture becomes too thick. I’d love to hear how it turns out if you try it!