These sofritas feature crumbled tofu that has been tossed in a delicious sauce consisting of fresh veggies and flavorful spices! It is a copycat of the popular Chipotle dish, but made at home in under 30 minutes! Whether you are a meat eater or a vegetarian, you will be seriously impressed by this meal!
Tasty Chipotle Sofritas Copycat
I love the ease and convenience of enjoying some tasty Chipotle! This delicious dish is the perfect copycat of their super popular sofritas!
Although it is a vegetarian dish, meat lovers will not be disappointed! Pair it with a side of rice and refried beans for the complete experience!
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🥘 Sofritas Ingredients
For convenience, buy some extra firm tofu that is water-drained and vacuum-packed. Then, you won't have to press it!
- Bell Pepper - 1 large green bell pepper.
- Tomato - 1 large tomato that has been cut into quarters.
- Onion - ½ of a medium yellow onion that has been quartered.
- Water - ½ cup of water, or more if needed.
- Chipotle Peppers - 2 whole chipotle peppers as well as 2 tablespoons of adobo sauce.
- Garlic - 2 teaspoons of minced garlic.
- Red Wine Vinegar - 1 teaspoon of red wine vinegar.
- Ancho Chile Powder - 1 teaspoon of ancho chile powder.
- Cumin - 1 teaspoon of ground cumin.
- Oregano - ½ teaspoon of dried oregano.
- Salt & Pepper - ½ teaspoon of both salt and pepper.
- Oil - 1 tablespoon of olive oil.
- Tofu - 16 ounces of extra firm, pressed tofu.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Sofritas
Make sure to press your tofu before you get started if needed (*see note). All you're going to need for this simple recipe is a food processor and a skillet!
This recipe will make you 4 servings of sofritas, so it is perfect for a family meal!
- Add ingredients. Into a food processor, add your 1 bell pepper, 1 tomato, ½ of an onion, ½ cup of water, 2 chipotle chiles with 2 tablespoons of adobo sauce, 2 teaspoons of minced garlic, 1 teaspoon each of red wine, vinegar, ancho chile powder, cumin, and ½ teaspoon each of oregano, salt, and pepper.
- Blend. Pulse the food processor until the sauce is thoroughly combined and still slightly chunky. Set it aside.
- Heat your pan. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
- Cook the tofu. Once hot, add in the crumbled 16 ounces of tofu. Reduce the heat to medium and cook for 8 minutes, stirring occasionally, until the tofu has turned a golden brown color (*see note).
- Combine the tofu and sauce. Next, add your sauce to the skillet and stir until well combined. Bring the mixture to a boil and then reduce the heat to medium-low.
- Cook the sofritas. Simmer for about 15 minutes, adding more water if needed to make it your desired consistency.
- Serve. Serve immediately while warm.
Serve your sofritas on some homemade tortillas with some guacamole! It's a quick and easy Tex-Mex meal! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If your tofu was already water-drained and vacuum-packed, you won't have to press it. However, if it was packaged in water, you'll need to press it before using it.
- Drain the water and then press the tofu between layers of paper towels (using something heavy) for 30 minutes. A cast iron skillet makes a great weight for this!
- Once pressed, crumble the tofu and place it on a paper-towel-lined plate.
- If your tofu starts to stick to the skillet while cooking, add in some more olive oil!
- To make your sofritas spicier, add in some jalapeno!
🥡 Storing & Reheating
Place any leftovers into an airtight container and keep them in the fridge for up to 4 days. Note that the tofu will soak up some of the liquid and will be less spicy the next day.
Reheating Sofritas
Heat your leftovers in a skillet over medium heat. Add a splash of water, if needed.
❓ Recipe FAQs
Of course, the way the protein is prepared makes a difference. However, when cooked the same way, sofritas have half the amount of saturated fat as chicken!
It is actually the healthiest protein option at Chipotle!
I strongly recommend using extra firm tofu for this recipe. However, firm tofu would work as well.
Yep! This tasty protein option is vegetarian, vegan, and incredibly nutritious!
😋 More Copycat Recipes
- Taco Bell Mexican Pizza - This tasty pizza can be customized with all your favorite toppings!
- Panda Express Fried Rice - Some delicious and easy fried rice is the perfect side dish for any meal!
- Cracker Barrel Hashbrown Casserole - This casserole makes a great, hearty breakfast for any group of people!
- PF Chang's Mongolian Beef - The homemade garlic ginger sauce makes this Mongolian beef better than the original!
- Taco Bell Creamy Baja Sauce - This incredibly popular sauce only takes a few minutes to whip up!
- Panda Express Mushroom Chicken - Check out this healthier alternative to many drive-thru options!
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📖 Recipe Card
Sofritas
Ingredients
- 1 large green bell pepper
- 1 large tomato (quartered)
- ½ medium yellow onion (quartered)
- ½ cup water (plus more as needed)
- 2 whole chipotle peppers (+2 tablespoons of adobo sauce)
- 2 teaspoon garlic (minced)
- 1 teaspoon red wine vinegar
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon each, salt & pepper
- 1 tablespoon olive oil
- 16 oz extra firm tofu (pressed, crumbled, *see note)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Into a food processor, add your bell pepper, tomato, onion, water, chipotle chiles with adobo sauce, minced garlic, red wine, vinegar, ancho chile powder, cumin, oregano, and salt & pepper.
- Pulse the food processor until the sauce is thoroughly combined and still slightly chunky. Set it aside.
- Heat a large skillet over medium-high heat and add the olive oil.
- Once hot, add in the crumbled tofu. Reduce the heat to medium and cook for 8 minutes, stirring occasionally, until the tofu has turned a golden brown color (*see note).
- Next, add your sauce to the skillet and stir until well combined. Bring the mixture to a boil and then reduce the heat to medium-low.
- Simmer for about 15 minutes, adding more water if needed to make it your desired consistency.
- Serve immediately while warm.
Notes
- If your tofu was already water-drained and vacuum-packed, you won't have to press it. However, if it was packaged in water, you'll need to press it before using it.
- Drain the water and then press the tofu between layers of paper towels (using something heavy) for 30 minutes. A cast iron skillet makes a great weight for this!
- Once pressed, crumble the tofu and place it on a paper-towel-lined plate.
- If your tofu starts to stick to the skillet while cooking, add in some more olive oil!
- To make your sofritas spicier, add in some jalapeno!
- To store: Place any leftovers into an airtight container and keep it in the fridge for up to 4 days. Note that the tofu will soak up some of the liquid and will be less spicy the next day.
- To reheat: Heat your leftovers in a skillet over medium heat. Add a splash of water, if needed.
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