Chipotle Sofrito Recipe

This spicy, savory Copycat Chipotle Sofrito Recipe is made with firm tofu, chipotle peppers in adobo, and fresh garlic, and ready in 30 minutes. The tofu absorbs the smoky, roasted poblano sauce as it simmers in the pan. I find this homemade version tastes even fresher than the restaurant original.

Better Than Takeaway

Getting the texture right for vegan meat alternatives can be tricky. I used to just crumble raw tofu into a pan, but it always turned out mushy.

Pressing the tofu first and browning it in oil gives it the exact chewiness you expect from a burrito bowl. Blending the sauce ingredients separately ensures every piece gets coated in that signature smoky heat.

Jump to Recipe

Copycat Chipotle Sofrito Recipe Ingredients

• 1 block (14 oz) firm tofu, drained and pressed
• 2 tbsp olive oil
• 1 poblano pepper, roasted and peeled
• 2 chipotle peppers in adobo sauce
• 2 tbsp adobo sauce
• 3 cloves garlic, peeled
• 1/2 cup roasted tomato salsa
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp salt

How To Make Copycat Chipotle Sofrito Recipe

1. Press and Crumble: Press the tofu for 15 minutes to remove excess water. Crumble it into small chunks using your hands.
2. Blend the Sauce: Combine the poblano pepper, chipotle peppers, adobo sauce, garlic, salsa, cumin, oregano, and salt in a blender. Pulse until smooth.
3. Pan Fry: Heat the olive oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for 8-10 minutes until browned and slightly crispy.
4. Simmer Together: Pour the blended sauce over the crispy tofu. Reduce heat to low and simmer for 5 minutes until the liquid reduces and coats the crumbles.

Recipe Tips

• Press the tofu: Removing excess moisture is crucial for achieving a firm, meaty texture.
• Adjust the heat: Add fewer chipotle peppers if you prefer a milder flavor, or leave the seeds in for extra spice.
• Let it simmer: Giving the sauce time to cook down helps the tofu absorb all those complex, smoky flavors.

What To Serve With Copycat Chipotle Sofrito

Serve this warm tofu over a bed of cilantro lime rice with black beans. It also works perfectly as a filling for tacos, topped with fresh corn salsa and guacamole.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this for up to 2 months. Reheat in the microwave or on the stovetop with a splash of water.

FAQs

Can I use extra firm tofu?

Yes, extra firm works wonderfully and requires less pressing time. It holds its shape well during pan-frying.

Is this recipe very spicy?

It carries a moderate, smoky heat from the adobo peppers. You can easily cut the chipotle peppers in half to reduce the spice level.

Can I make the sauce ahead of time?

Absolutely. The blended sauce can be kept in the fridge for up to three days before you cook the tofu.

Nutrition

• Calories: 185 kcal
• Total Fat: 13g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrate: 9g
• Protein: 10g