Chipotle Sofritas Recipe

This spicy, savory Copycat Chipotle Sofritas Recipe is made with extra firm tofu, chipotle peppers, and vegetable broth, ready in 30 minutes. Pouring the rich, smoky poblano sauce over the crisped tofu crumbles creates an instant sizzle as the flavors absorb. I always keep a batch of this vegan filling in my fridge for quick weeknight burritos.

Better Than Takeaway

When I first tried making tofu tacos at home, they were bland and soggy. I learned that pressing the tofu and pan-frying it first is crucial for achieving that authentic, meaty bite.

This version brings out massive flavor by blending fresh poblanos with adobo sauce. Skipping the drive-thru means I can adjust the spice level exactly to my liking while saving money.

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Copycat Chipotle Sofritas Recipe Ingredients

• 1 block (14 oz) extra firm tofu, pressed
• 2 tablespoons olive oil
• 1 poblano pepper, roughly chopped
• 2 chipotle peppers in adobo sauce, plus 1 tablespoon sauce
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon kosher salt

How To Make Copycat Chipotle Sofritas Recipe

1. Press and Crumble: Drain the tofu and press for 15 minutes to remove excess water, then crumble it into small bite-sized pieces.
2. Blend the Sauce: In a food processor, blend the poblano pepper, chipotle peppers, adobo sauce, garlic, tomato paste, broth, cumin, oregano, vinegar, and salt.
3. Pan-Fry the Tofu: Heat the olive oil in a large skillet over medium-high heat. Cook the crumbled tofu for 8 to 10 minutes until golden brown.
4. Simmer Together: Pour the blended sauce over the crispy tofu. Reduce the heat to low and simmer for 5 minutes until the sauce coats the tofu.

Recipe Tips

• Press the tofu well: Removing extra moisture allows the tofu to crisp properly and absorb the sauce instead of getting mushy.
• Control the heat: If you prefer a milder dish, use only one chipotle pepper and scrape out the seeds before blending.
• Do not skip pan-frying: Browning the tofu crumbles adds a necessary chewy texture that mimics the restaurant version perfectly.

What To Serve With Copycat Chipotle Sofritas

Serve this flavorful tofu scooped into warm flour tortillas with cilantro lime rice and black beans. It also works beautifully over a crisp romaine salad topped with roasted chili corn salsa and guacamole.

How To Store

Store leftovers in an airtight container in the fridge for up to four days. You can also freeze the cooled sofritas for up to two months, thawing overnight in the fridge before reheating.

FAQs

Can I use medium or silken tofu?

No, extra firm or super firm tofu is required for this dish. Softer varieties will turn into mush when pan-fried and simmered.

Do I have to roast the poblano pepper first?

While roasting adds depth, simply blending it raw and simmering the sauce in the pan cooks it thoroughly and saves time.

Is this recipe gluten-free?

Yes, as long as your vegetable broth and adobo sauce are certified gluten-free, the entire dish is safe for a gluten-free diet.

Nutrition

• Calories: 185 kcal
• Total Fat: 13g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 420mg
• Total Carbohydrate: 9g
• Protein: 10g