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!
💭 Tips & 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.
❓ FAQ
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)
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.1 large green bell pepper, 1 large tomato, ½ medium yellow onion, ½ cup water, 2 whole chipotle peppers, 2 teaspoon garlic, 1 teaspoon red wine vinegar, 1 teaspoon ancho chile powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon each, 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.1 tablespoon 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).16 oz extra firm tofu
- 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.
Equipment You May Need
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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