Copycat Chipotle Sofritas Recipe
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Add as Google Trusted SourceBring burrito night home with these copycat Chipotle sofritas. Golden tofu crumbles simmer in a smoky chipotle sauce for a flavorful vegan filling for bowls, tacos and burritos.
Sofritas are my favorite part of a Chipotle burrito bowl, so of course I wanted to recreate them at home. Give me that saucy tofu, all the toppings and a generous scoop of my corn salsa, and I’m happy!
For my version, I char the poblano and brown the tofu before crumbling it into the sauce. Those extra steps give you deeper flavor and little golden pieces that hold their texture as they simmer. These sofritas have a noticeable kick, but making them yourself means you can dial back both the chipotle peppers and adobo sauce to suit your taste.
Table of Contents
- You Will Love These Copycat Chipotle Sofritas
- What are Sofritas?
- Sofritas Recipe Ingredients
- How to Make Chipotle Sofritas
- Tips for the Best Chipotle Sofritas
- How to Serve This Tofu Sofritas Recipe
- How to Store This Sofritas Recipe
- Sofritas Recipe FAQ
- More Mexican-Inspired Recipes
- Copycat Chipotle Sofritas Recipe
“I made this last night and absolutely loved it! I had never made tofu before, it was easier than I expected. Thanks for the amazing recipe.”
You Will Love These Copycat Chipotle Sofritas
- Make it your own: Keep the smoky heat or ease up on the peppers for a less spicy batch.
- More than a bowl filling: Tuck the tofu into tacos, roll it into burritos or build my vegan burrito bowl.
- A head start on dinner: Prepare the sofritas ahead, then reheat while you gather your toppings.
What are Sofritas?
Sofritas are Chipotle’s vegan filling made with crumbled tofu simmered in a spicy pepper and tomato sauce. They’re smoky, savory and served in bowls, burritos and tacos as an alternative to meat. My homemade version uses a charred poblano, chipotle peppers in adobo and tomato paste to give the tofu plenty of flavor.
Sofritas Recipe Ingredients
- extra-firm tofu – holds its shape when browned and crumbled. Drain and press it before cooking so it can brown more easily.
- poblano pepper – charring it adds roasted flavor to the sauce. Poblanos are usually fairly mild, but their heat can vary.
- chipotle peppers + adobo sauce – give the sofritas their smoky heat. If you’re sensitive to spice, start with less of both the peppers and the extra sauce. You can always blend in more.
- onion + garlic – blend right into the sauce, so there’s no need to sauté them separately.
- tomato paste – adds concentrated tomato flavor without making the sauce watery.
- tamari or soy sauce – adds savory depth. Use certified gluten-free tamari if you need the recipe to be gluten-free.
- apple cider vinegar – adds a little tang to balance the rich, smoky sauce.
- sugar – a small amount rounds out the flavors. Organic cane sugar or coconut sugar works here.
- olive oil – for browning the tofu before it simmers in the sauce.
- salt + water – salt brings the flavors together, while water helps the sauce blend smoothly and coat the tofu.
How to Make Chipotle Sofritas
Follow the step-by-step photos below to see how this tofu sofritas recipe comes together. For exact measurements and detailed instructions, check out the recipe card below or jump straight to the recipe.
Step 1: Drain and press the tofu for 20–30 minutes. Meanwhile, char the poblano over a gas flame or under the broiler until blistered and softened, turning as needed. Let cool, then remove the stem and seeds.
Step 2: Add the poblano and remaining sauce ingredients to a food processor or blender. Blend until smooth.
Step 3: Cube the pressed tofu and cook in olive oil over medium-high heat until golden on all sides. Use a spatula to break it into crumbles, leaving some larger pieces for texture.
Step 4: Stir in the sauce and simmer for about 10 minutes, adding a splash of water if needed. Taste and adjust the seasoning, then serve.
Tips for the Best Chipotle Sofritas
- Watch the poblano: Broilers vary, so check the pepper frequently and turn it as the skin blisters. You want a softened pepper with charred patches, not one that’s burnt all over.
- Give the tofu room: Spread the cubes out in the skillet and let them sit briefly between turns. A crowded pan makes it harder to get those golden edges.
- Taste the sauce before adding it: Chipotle peppers and adobo sauce both contribute heat. Start with less if you prefer a milder batch, then taste the blended sauce before pouring it over the tofu. It’s much easier to add spice than take it away.
How to Serve This Tofu Sofritas Recipe
I love setting out the toppings and letting everyone build their own dinner. Here are a few ways to serve your sofritas:
- Burrito bowls: Spoon over my cilantro lime rice with black beans, romaine, avocado and a squeeze of lime.
- Tacos: Fill warm tortillas with sofritas, shredded cabbage, diced onion and cilantro. Add salsa and avocado to finish.
- Nachos: Spoon over tortilla chips with black beans and melted cheese, using dairy-free cheese for a vegan option. You can also add sofritas to my cauliflower nachos.
- Burritos: Wrap the tofu in a large tortilla with rice, beans and your favorite toppings. Go easy on the filling so you can fold everything up without it spilling out!
How to Store This Sofritas Recipe
- Storage: Refrigerate leftover sofritas in an airtight container for up to 4 days. Keep lettuce, avocado and other fresh toppings separate.
- Freezing: Freeze the tofu and sauce together in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium-low heat, stirring occasionally, or microwave in short intervals until heated through. Add a splash of water if the sauce has thickened.
Sofritas Recipe FAQ
Yes, firm tofu can work, but press it well to remove excess moisture and handle it gently when browning. Extra-firm is my first choice because it holds together better. Skip silken tofu, which is too soft for this method.
They can be! Use gluten-free tamari instead of regular soy sauce, and check that your canned chipotle peppers in adobo are gluten-free. Serve with rice or gluten-free tortillas if you’re making bowls or tacos.
More Mexican-Inspired Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Copycat Chipotle Sofritas
Ingredients
Tofu Sofritas
- 1 medium poblano pepper
- 1 Tablespoon olive oil
- 1 14-16 oz package extra-firm tofu, drained, pressed and chopped into cubes
- 1 large or two small chipotle peppers, canned in adobo sauce
- 2 Tablespoons extra adobo sauce
- ½ small yellow onion, chopped
- 3 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1 Tablespoon low-sodium tamari or soy sauce
- ½ Tablespoon apple cider vinegar
- ¼ cup water
- ½ teaspoon organic sugar or coconut sugar
- ½ teaspoon sea salt
Simple Burrito Bowls
- 8 cups romaine lettuce
- 2 cups cilantro rice
- 1 cup cooked black beans
- ½ cup corn salsa
- ⅓ cup chopped red onion
- ⅓ cup fresh cilantro
- avocado, or guacamole
Instructions
- Drain and press the tofu for 20–30 minutes. Meanwhile, char the poblano over a gas flame, turning with tongs, or rub with a little olive oil and broil until softened and blistered, about 15–20 minutes, checking and turning frequently. Let cool, then remove the stem and seeds. Peel off the charred skin if desired.1 medium poblano pepper
- In a food processor or high powered blender add roasted poblano pepper, chipotle peppers, adobo sauce, onion, garlic, tomato paste, tamari, apple cider vinegar, water, sugar and salt.1 large or two small chipotle peppers, 2 Tablespoons extra adobo sauce, ½ small yellow onion, 3 cloves garlic, 2 Tablespoons tomato paste, 1 Tablespoon low-sodium tamari or soy sauce, ½ Tablespoon apple cider vinegar, ¼ cup water, ½ teaspoon organic sugar or coconut sugar, ½ teaspoon sea salt
- Blend until smooth.
- Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden on all sides, letting them sit briefly between turns to brown. Use a spatula to crumble the tofu into small pieces, leaving some larger pieces for texture.1 Tablespoon olive oil, 1 14-16 oz package extra-firm tofu
- Pour sauce into the skillet with the tofu and simmer for about 10 minutes, adding an additional 1/4 cup of water if needed for desired consistency.
- Taste and adjust seasonings if needed.
To Make Bowls:
- To make bowls, add a base of romaine lettuce to each bowl and top with a portion of the tofu sofritas, ½ cup cilantro rice, black beans, corn salsa, red onion, cilantro and avocado (or guac).8 cups romaine lettuce, 2 cups cilantro rice, 1 cup cooked black beans, ½ cup corn salsa, ⅓ cup chopped red onion, ⅓ cup fresh cilantro, avocado
Video
Notes
- Prep timing: Allow 20–30 minutes to press the tofu. Prepare the pepper and sauce while it presses.
- Storage: Refrigerate sofritas separately from fresh toppings for up to 4 days, or freeze for up to 1 month.
- Nutrition: The estimate includes the burrito bowl ingredients, not just the tofu sofritas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Loved this dish.. funny how our tastebuds all differ, thought it could have been a little more spicy, but it suited some of the family.
Will definitely make it again
Thanks
AH this is the best!! I am excited to hear that you and your family are enjoying this recipe! Thanks so much for coming back and sharing your review + star rating, I really appreciate it!
Just letting you know you have one ingredient topping that reads package three times. See below.
1 (16 ounce) package package of package of tofu, drained, pressed and chopped into cubes
Thank you for letting us know! We will get this updated.
I made the salad and it was delicious. Well liked by my boyfriend too. Thank you so much!!!
Yay! So glad to hear it was a hit, Gabrielle! Thanks so much for leaving a review and star rating, I really appreciate it!
It has been a long since I saw a recipe and said “I’m making that today”.
Wow, bang spot on and wonderful in a spinach wrap.
Next time I’m using grilled chicken and just a tad less adobo sauce.
Love it!
So glad you loved this recipe, Nick! I appreciate you making it and coming back to leave a review.
Oh my goodness! This is so good and saves me money from going to Chipotle lol! It’s very spicy, but I think Chipotle sofritas are too!
Woo so glad you loved this recipe, Joey!! Thanks for the review. I so appreciate it!
Hi Brittany, can’t wait to make this recipe this week. Just a clarification, is the nutritional info provided for the bowl or just the sofritas? Counting macros so need to ask. Thank you!
It’s for the whole bowl!
I made this last night and absolutely loved it! I had never made tofu before, it it was easier than I expected. Thanks for the amazing recipe 😊
Woo!! So glad you loved this recipe, Jill. Thanks for the review. I so appreciate it!
I made this recipe and really enjoyed it. I was thrilled to find a copycat recipe for Chipotle’s sofritas. This came pretty close. I thought it was too spicy and I added one chiptole in adobo and one tablespoon of the adobo sauce. I probably used 2-3 tablespoons of sugar to cut the heat. I will definitely make this again.
I’m glad you enjoyed this recipe, Elizabeth! Thanks for making it and for coming back to leave a review. I so appreciate it!