Go Back Email Link
–+ servings
A close-up of a spoonful of seasoned sofritas ground meat garnished with chopped cilantro, with lime wedges visible in the bowl.
Print Recipe
No ratings yet

Copycat Chipotle Sofritas (Smoky, Spicy Tofu)

Recreate Chipotle's famous sofritas at home with this smoky, spicy tofu recipe. Perfect for burrito bowls, tacos, salads, nachos, and more.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American, Mexican-Inspired
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 86kcal
Author: Kristen Wood

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
US Customary - Metric

Instructions

  • 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.
    Scrambled tofu, reminiscent of sofritas, is being cooked in a pan with a wooden spoon, with some oil visible.
  • 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.
    A close-up view of thick red sofritas sauce or paste with bubbles inside a blender jar, showing remnants on the sides.
  • Pour the sauce into the skillet with the tofu and stir well to coat.
    Crumbled tofu in a pan with savory sofritas red sauce is being stirred with a wooden spoon on a wooden surface.
  • Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and clings to the tofu.
    Cooked ground meat in red sauce, reminiscent of sofritas, being stirred with a wooden spoon in a skillet.
  • Serve hot and enjoy!
    A bowl of seasoned sofritas topped with chopped cilantro, served with lime wedges and a spoon on the side.

Notes

Pressing the tofu: Wrap the tofu in a clean kitchen towel or paper towels and place it on a plate or cutting board. Set a heavy skillet, cast-iron pan, or another plate topped with a few cans on top and let it rest for 10 minutes. Drain off any liquid that collects before crumbling the tofu. This removes enough moisture for the tofu to brown nicely while still allowing it to absorb the smoky chipotle sauce.
For extra heat, add a third chipotle pepper.
For a chunkier texture, pulse the sauce a few times instead of blending completely smooth.
Leftovers keep well in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1serving | Calories: 86kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1722mg | Potassium: 150mg | Fiber: 2g | Sugar: 4g | Vitamin A: 391IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
QR Code linking back to recipe