4.49 from 35 votes

Copycat Chipotle Sofritas Recipe

Name: Copycat Chipotle Sofritas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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; 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)

Brittany Mullins, Certified Health CoachUpdated Oct 18, 2026

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Servings: 4

40 mins

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Bring 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.

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.”

– jill

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Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

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

Ingredients measured out to make sofritas: water, poblano pepper, adobo chipotle pepper, tofu, vinegar, oil, tomato paste, garlic, soy sauce, salt and onion.

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.

Charred poblano pepper, onion and chipotle peppers in a food processor.

Step 2: Add the poblano and remaining sauce ingredients to a food processor or blender. Blend until smooth.

Sautéed crumbled tofu in a pan with a spoon.

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.

Sautéed crumbled tofu in a pan with a spoon and a dollop of the pepper sauce.

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.

Bowl of tofu sofritas with burrito bowl toppings around it.

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!

Burrito bowl made with sofritas, black beans, corn, salsa, guacamole, rice, lettuce and romaine.

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

Can I use firm tofu instead of extra-firm?

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.

Are these sofritas gluten-free?

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.