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.

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.

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.

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.

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

More Tofu Recipes:

• Tofu Pumpkin Curry
• Mattar Tofu (vegan + gluten free)
• Easy Tofu Stir-Fry
• Baked Peanut Tofu
• Asian Tofu Tacos
• Easy Crispy Baked Tofu
• Vegan Tofu Chicken Salad

More Vegetarian Mexican Recipes:

• Healthy Guacamole
• Sweet Potato Black Bean Enchilada Bake
• Tempeh Taco Salad
• Tofu Tacos
• Mexican Street Corn Salad
• Southwestern Quinoa Salad

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!

Copycat Chipotle Sofritas

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★★★★★

4.7 from 18 reviews

• Author: Brittany Mullins
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4

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Description

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!

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Ingredients

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)

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Instructions

To Make Tofu Sofritas:

1. 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.
2. 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.
3. 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.
4. 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:

1. 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).

• Category: Lunch/Dinner
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 348
• Sugar: 5g
• Fat: 10g
• Carbohydrates: 46g
• Fiber: 10g
• Protein: 18g

Keywords: tofu sofritas