Copycat Chipotle Sofritas

A delicious copycat recipe for Chipotle’s tofu sofritas that’s loaded with flavor and a hint of spice. It’s the perfect vegan protein option for homemade burrito bowls!

I was so excited when Chipotle came out with their tofu sofritas a couple years ago. Sure, you can totally just avoid meat and load up on rice, beans and veggies, but I love the flavor and protein that sofritas adds to my burrito bowl.

And since Chipotle burrito bowls are so tasty I figured I should create a copycat recipe so we can all have Chipotle burrito bowls at home on the reg.

Tofu sofritas burrito bowl with brown rice, black beans, avocado, red onion, yellow bell pepper and cilantro.

What is Sofritas?

First let’s start with the basics… what the heck is sofritas?

Chipotle popularized sofritas and at the chain, sofritas is marinated and braised tofu in a somewhat spicy tomato sauce.

Chipotle’s sofritas seems to be inspired by sofrito, which is a blend of aromatic ingredients, either chopped or pureed and braised in cooking oil. In Spanish cooking, sofrito is typically made from peppers, onion, garlic and tomatoes, which cooked in oil

Sofritas Ingredients

Here’s what you’ll need to make the sofritas:

  • tofu – The star ingredient in the sofritas recipe is the tofu. Look for extra firm tofu 
  • poblano pepper
  • chipotle peppers (canned in adobo sauce) + extra adobo sauce
  • onion and garlic
  • tomato paste
  • tamari or soy sauce
  • apple cider vinegar, coconut sugar and sea salt

How to Make Sofritas

Press the tofu: You’ll want to drain and press your tofu before cooking.

Roasted poblano pepper for tofu sofritas sauce.

Prep The Sauce

While your tofu is getting pressed, you can go ahead and make the sofritas sauce. Start by blistering the poblano pepper.

This may seem intimidating but I promise it’s super simple!

Simply hold over the flame of a gas range or broil it in the oven. Let cool then remove the stem and seeds.

Next, blend the roasted poblano pepper, chipotle peppers in adobo sauce, onion, garlic, tomato paste, tamari, apple cider vinegar, water, sugar and salt.

Golden, pan-fried tofu in a blue ceramic pan.

Once your tofu has been pressed, cut into cubes and add to a skillet with olive oil. Cook until the cubes are golden brown on all sides and then use your spatula to break up the cubes into crumbles. Stir in the sauce and simmer.

Crumbled tofu sofritas in a blue ceramic skillet.

Assemble your bowls and voila! You’ve got a copycat Chipotle tofu sofritas burrito bowl.

Tofu sofritas burrito bowl with brown rice, black beans, avocado, red onion, yellow bell pepper and cilantro.

More Tofu Recipes:

More Vegetarian Mexican Recipes:

If you make this Copycat Chipotle Tofu Sofritas recipe, be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is super helpful for the EBF team and other EBF readers!

Crumbled tofu sofritas in a blue ceramic skillet.

Copycat Chipotle Sofritas

Brittany Mullins
A delicious copycat recipe for Chipotle's tofu sofritas that's loaded with flavor and a hint of spice. It makes a great vegan protein option for homemade burrito bowls!
4.73 from 18 votes
Prep Time 10 mins
Cook Time 30 mins
Course Lunch/Dinner
Cuisine Mexican
Servings 4
Calories 348 kcal


Tofu Sofritas

  • 1 medium poblano pepper
  • 1 Tablespoon olive oil
  • 1 16 oz package of package of tofu drained, pressed and chopped into cubes
  • 1 large or two small chipotle peppers canned in adobo sauce
  • 2 Tablespoons extra adobo sauce
  • 1/2 small yellow onion chopped
  • 3 cloves garlic minced
  • 2 Tablespoons tomato paste
  • 1 Tablespoons low sodium tamari or soy sauce
  • 1/2 Tablespoon apple cider vinegar
  • 1/4 cup water
  • 1/2 teaspoon organic sugar or coconut sugar
  • 1/2 teaspoon sea salt

Burrito Bowls

  • 8 cups romaine lettuce
  • 2 cups brown rice
  • 1 cup cooked black beans
  • 1/2 cup chopped mini bell pepper
  • 1/3 cup chopped red onion
  • 1/3 cup fresh cilantro
  • avocado or guacamole


To Make Tofu Sofritas:

  • Char poblano pepper by holding it over the flame of a gas range until it's blistered and warm throughout or broil in the oven. For the oven method, rub a little olive oil over the outside of the pepper and heat on broil for about 15-20 minutes or until the pepper is soft and blistered. Let cool before removing the stem and seeds from the pepper. See photo. You can also remove the skin if you'd like, but I didn't.
  • 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. Blend until smooth.
  • Meanwhile in a large skillet heat 1 Tablespoon of olive oil over medium-high heat. Once hot add tofu cubes and cook until all sides of the tofu are golden brown. You'll have to keep stirring the tofu throughout for this to happen. Once golden, use your spatula to crumble the tofu into small pieces. You can leave some cubes larger for more texture.
  • 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 Burrito Bowls:

  • To make bowls, add a base of romaine lettuce to each bowl and top with a portion of the tofu sofritas, 1/2 cup brown rice, black beans, bell pepper, red onion, cilantro and avocado (or guac).



Serving: 1/4 of recipeCalories: 348kcalCarbohydrates: 46gProtein: 18gFat: 10gFiber: 10gSugar: 5g
Keyword tofu sofritas
Tried this recipe?Let us know how it was!
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Recipe Rating

    1. Lisa
      April 28, 2021 AT 4:15 pm

      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!

      1. Brittany Mullins
        April 29, 2021 AT 1:13 pm

        It’s for the whole bowl!

    2. Jill
      March 22, 2021 AT 10:41 am

      5 stars
      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 😊

      1. Brittany Mullins
        March 22, 2021 AT 2:44 pm

        Woo!! So glad you loved this recipe, Jill. Thanks for the review. I so appreciate it!

    3. Elizabeth
      January 28, 2021 AT 5:58 pm

      5 stars
      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.

      1. Brittany Mullins
        January 28, 2021 AT 7:19 pm

        I’m glad you enjoyed this recipe, Elizabeth! Thanks for making it and for coming back to leave a review. I so appreciate it!

    4. Liz
      January 5, 2021 AT 8:03 pm

      5 stars
      So yummy! Only thing was I made mine a touch too spicy. I was tearing over my tofu LOL! But very delicious…satisfied my craving for take out! Will make again!

      1. Brittany Mullins
        January 5, 2021 AT 9:39 pm

        Woo!! I’m glad you enjoyed this recipe, Liz. Thanks for the review. 🙂

    5. Nan
      December 13, 2020 AT 2:40 pm

      5 stars
      YUMMY!!!!!! The only changes I made was I air fried the tofu (no oil) and added a bit of cinnamon in place of the sugar. DELISH!!! Thank you!!!

      1. Brittany Mullins
        December 13, 2020 AT 9:47 pm

        So glad you loved this recipe!! I so appreciate you making it and coming back to leave a review. It means the world to me. 🙂

Parchment paper lined with protein balls.


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