Learn how to make sofritas at home; quick, easy and better than Chipotle. Use it in tacos, quesadillas, or any other way to amp up your protein!
Our family loves Chipotle and are regular customers there. Honestly, they have something for everyone, regardless of what diet you follow.
While we enjoy animal protein occasionally, our favorite protein to order from there are their sofritas.
If you’ve tried this dish at Chipotle, you’ll love making this recreation at home because it tastes just as good, if not better!
What are sofritas?
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Chipotle introduced sofritas in 2013 as a vegan alternative to their grilled meat. This dish uses shredded or crumbled tofu cooked in Chipotle sauce and is a perfect add-on dish for salad bowls and burritos.
A popular option for both vegans and vegetarians, it has a mildly spicy and strong flavor, thanks to the incredible spice blend.
Why this sofrita recipe will be a family favorite:
- Fuss-free. It’s a one-pot recipe that ensures the kitchen clean-up is minimal.
- Healthy. Tofu is naturally low in cholesterol and fat, and packs in over 20 grams of plant-based protein per serving. That is almost as much as chicken breast!
- Vegan friendly. No animal products or dairy is needed, so this dish is perfect for those following a vegan diet.
What I love about this recipe is just how much it actually tastes like the ones you’d find at Chipotle. Seriously, try it out for yourself and you’ll be obsessed!
The ingredient list for this recipe is very simple and can all be found at any basic grocery store. Here is what you’ll need:
- Tofu. Choose firm or extra firm tofu as it crumbles easily.
- Poblano pepper. The flavorful spice component is used in Mexican dishes. If you don’t have this on hand you can use jalapeno peppers.
- Olive oil. You can use any other neutral flavored oil.
- Sweet onion. Finely chopped.
- Garlic. Minced.
- Chipotle pepper. Smoked and dried jalapeno chili pepper that acts as seasoning.
- Tomato paste. Also known as tomato concentrate.
- Canned adobe sauce. You can find this at most grocery stores in the Mexican food section or online.
- Red wine vinegar.
- Salt and pepper. To taste.
- Maple syrup. Adds a subtle sweetness to balance out all the spice.
How to make chipotle sofritas
This recipe may sound fancy, but it is incredibly simple to make. You follow a simple 4-step process and the skillet takes care of all the hard work! Ready to satisfy those Chipotle cravings?
Step 1- Prepare the ingredients
Start by draining out as much liquid from the tofu as you can.
When that is done, remove the poblano pepper seeds and cut it in half. Add some oil to a hot pan and cook both sides until seared.
Step 2- Make the seasoning mix
Add garlic, canned chipotle pepper, onion, adobe paste, tomato paste, cumin, salt, red wine vinegar, pepper, and a half cup of water and blend until smooth.
Step 3- Cook the tofu
Crumble up the tofu after drying. Take a large skillet, add the remaining olive oil and keep it on medium-high heat. Add tofu once the oil becomes hot, and cook for 7-8 minutes or until the edges become golden.
Step 4- Combine everything together
Add the sauce to the skillet and let it simmer for 5-6 minutes at low heat. Add some more water, maple syrup and cook for another 5-6 minutes or until it thickens.
Top with sliced jalapenos and serve immediately.
Which tofu is best to use?
Extra firm tofu is the best to use for this recipe. It is dense enough to crumble easily while keeping some texture when made into sofritas. Avoid using soft or medium tofu as they will disintegrate once cooked.
Tips to make the best recipe
- If you want to add more heat to the recipe or for an extra spicy kick, increase the amount of adobo sauce.
- Don’t like pan-fried tofu? You can bake it in the oven, then crumble it into the spice mix after.
- Add the water in small increments as too much can yield a runny mixture.
- To store: Leftovers can be stored in the refrigerator, covered, for up to five days. Be sure to give everything a good mix to ensure there has been no separation.
- To freeze: Place the cooked and cooled sofritas in an airtight container and store it in the freezer for up to 6 months.
- Reheating: You can reheat this dish in the microwave or non-stick pan until hot.
More ways to enjoy tofu
Frequently Asked Questions
Sofritas Chipotle is a healthy and vegan protein option. Each serving packs in 20 grams of plant-based protein.
No, sofritas don’t contain meat.
While tofu is preferred, you can use other vegan protein sources like ‘just egg’ or tempeh.
- 14 oz extra firm tofu
- 1 medium poblano pepper
- 2 tablespoons olive oil divided
- 1 small sweet onion chopped
- 2 cloves garlic
- 1 canned chipotle pepper in adobo sauce
- 2 tablespoons tomato paste
- 1 tablespoon adobo sauce canned
- 1 tablespoon red wine vinegar
- 1 teaspoon cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup + 2 tablespoons water divded
- 1 tablespoon maple syrup
Drain the tofu completely, by pressing as much liquid out as possible.
Cut the poblano pepper in half and discard the seeds. Drizzle two teaspoons of oil over it and cook in a hot pan until charred on both sides.
Place the onion, garlic, canned chipotle pepper, tomato paste, adobe sauce, red wine vinegar, cumin, salt, pepper and the 1/2 cup of water into a food processor and process until smooth.
Pat dry the tofu and crumble it up. Remaining olive oil in a large skillet over medium-high heat. Once hot, add the tofu and cook for 7-8 minutes, until golden around the edges.
Pour the sauce into the skillet and stir to combine. Reduce the heat to low and simmer for 5-6 minutes. Add the extra 2 tablespoons of water and maple syrup and cook for a further 5-6 minutes, until it thickens.
Serving: 1serving | Calories: 94kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Sodium: 893mg | Potassium: 214mg | Fiber: 1g | Vitamin A: 162IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 1mg | NET CARBS: 7g