Go Back
+ servings
close up on a scoop of sofritas on a burrito bowl with black beans, shredded cheese, and guacamole.
Print Recipe
4.96 stars (22 ratings)

Easy Sofritas (Better Than Chipotle)

This Chipotle copycat Sofritas recipe is easy to make at home and tastes even better than the original! Crumbled tofu is braised in a smoky chipotle and poblano pepper sauce, then used as a meaty plant-based topping for burrito bowls, tacos, and more.
Prep Time25 minutes
Cook Time25 minutes
Tofu pressing time30 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Mexican-inspired
Servings: 4 servings
Calories: 150kcal
Author: Nora Taylor

Ingredients

  • 1 poblano pepper
  • 1 chipotle pepper in adobo
  • 2 tablespoons adobo sauce
  • 3 cloves garlic
  • 1 tablespoon lime or lemon 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

Instructions

  • Roast the poblano pepper: If you have a gas range, hold the poblano over the flame with tongs until it's blistery and hot. Or turn your oven to the broil setting, spray the pepper with oil and place on a baking sheet. Broil for about 15 minutes or longer until it's blistered. Once cool enough to handle, remove the stem and seeds inside.
  • Make the sauce: Add the poblano pepper, chipotle pepper, adobo sauce, garlic, lime/lemon juice, tomato paste, sugar, salt and 1/4 cup of water to a food processor. Pulse until mostly smooth.
  • Press the tofu, if needed: If using the super firm tofu in a vacuum pack, there is no need to press the tofu. If not, press the tofu by wrapping it in paper towels or a clean tea towel. Place a few heavy books or cast iron pan on top of the tofu and let sit for 30 minutes.
  • Make sofritas tofu: Crumble the tofu into a large pan coated with the oil over medium-high heat. Fry the tofu for about 5 minutes, stirring frequently. Add the sauce from the food processor and stir it into the tofu. Simmer for 20 minutes, adding more water as needed if it starts to get too dry.
  • Serve: Serve in burritos, tacos, on nachos or in bowls with rice, beans and guacamole. Enjoy!

Notes

  1. Leftover sofritas should be stored in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until warm. It can be frozen if needed.
  2. Oil free - Use a quality non-stick pan and omit the oil.
  3. Less spice - Omit the chipotle pepper and use adobo sauce only.
  4. May leave out the sugar or use maple syrup or agave.
  5. You can leave the poblano pepper out if needed, but it adds a ton of flavor and tastes much better with it.

Nutrition

Serving: 1of 4 servings | Calories: 150kcal | Carbohydrates: 10g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 420mg | Potassium: 305mg | Fiber: 2g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 28mg | Calcium: 43mg | Iron: 2mg