This Sofritas recipe is the easiest copycat of Chipotle Sofritas, perfect for creating homemade meat-free burrito bowls, quesadillas, or tacos.
Plus, this Sofritas recipe is also super easy, ready in less than 30 minutes, gluten-free, vegan, and low carb!
What are Sofritas?
Sofritas are a popular meat-free filling served at Chipotle. It’s a delicious vegan filling for tacos, burritos or to make taco bowls.
It’s made of stir-fry shredded firm Tofu cooked in a spicy sauce made of chipotle chilies and a blend of spices.
How to make Chipotle Sofritas?
It’s super easy to make a Sofritas recipe at home. Some recipes use oven-roasted fresh poblano peppers but here I am sharing a much easier, straightforward version of Sofritas that everyone can make in just 15 minutes.
All you need to make this recipe are a few simple ingredients:
- Extra-firm tofu – it’s very important to use extra-firm tofu or at least firm tofu for this chipotle Sofritas recipe. If you use a softer kind of tofu, your Sofritas will be watery.
- Olive oil – or any oil you love like melted coconut oil or avocado oil.
- Cornstarch or arrowroot flour – this is used to coat the tofu scramble and make it crispy.
- Dried Ancho pepper – deseeded, slightly dry roasted in a pan. This is the best option to replace the classic fresh Poblano pepper. It makes the Sofritas spicier and much faster to cook.
- Chipotle sauce – I am using La Morena brand.
- Chipotle Peppers in Adobo sauce – I used the same brand as above. It consists of marinated chipotle.
- Smoked paprika
- Lime Juice or lemon juice.
- Maple syrup or Coconut sugar. This is optional, but it balances the spices in the dish.
- Tomato paste
- Vegetable broth
Pressing the tofu
First, open the tofu block and wrap it into some absorbent paper towel or a clean kitchen towel. Next, place the block on a chopping board and top up with an heavy weight – a cookbook, for example. This makes a homemade tofu press.
Wait at least 20 minutes or until the tofu has released all its excess water.
Scrambling the tofu
After that time, remove the weight on top of the tofu block. Scramble the tofu into tofu chunks of small size, similar to ground meat.
Then, place the tofu pieces into a mixing bowl and sprinkle salt and cornstarch on top. Stir to coat until sticky and gummy.
Next, warm some olive oil in a large skillet over medium-high heat.
Stir fry the shredded tofu for 2-3 minutes or until golden brown.
Making the sauce
While the tofu is cooking, make the Sofritas sauce.
First, slice the Ancho dried chili peppers. Next, remove their stem and the seeds inside. Then, in a cast iron or non-stick pan, cook the chili peppers for 1 or 2 minutes on each side with no oil until fragrant, then transfer to the blender jug.
In a blender or food processor add all the remaining sauce ingredients including the 1/2 cup water vegetable broth and blend until thick and smooth.
Assembling the Sofritas Sauce
Finally, pour the sauce over the cooked tofu and simmer for 15 minutes or until the sauce has thickened. If too thick to your liking, add an extra 1/4 cup of water or vegetable stock.
There are many ways you can serve Sofritas: plain or with black beans. If you love black beans or just want to add a boost of plant-based protein, then stir in a can of 14 oz drained black bean in the pan.
Serve Sofritas as a:
- Burrito bowl – on top of cooked rice, with corn, salsa, a drizzle of lime juice, and lettuce.
- Tacos – use lettuce leaves or my gluten-free coconut flour tortilla recipe or and fill with the Sofritas meat-free filling. Top up with crunchy vegetables like shredded lettuce, chopped red onion, cabbage, or tomatoes.
- Burritos – wrap in a corn tortillas and place the burritos into a large 9×13-inch baking dish. Top up with salsa sauce and vegan cheese. then broiled in oven 350°F (180°C) until hot. Serve with a dollop of coconut cream and fresh cilantro.
You can make this recipe even spicier using more dried chilies or more chipotle peppers in the Adobo sauce. Fill free to increase one or the other depending on your taste.
Some people find the authentic Sofritas Chipotle restaurant too runny. If it happens to be the case with this Sofritas recipe, remove the lid from the frying pan and simmer for longer until the liquid evaporates and the sauce thickens.
You can also stir in a dollop of extra tomato paste to thicken the sauce.
This Sofritas recipe is perfect for making ahead vegan dinners as it stores for up to 4 days in the fridge or in the freezer for up to 3 months.
Place the leftover Sofritas in an airtight container and freeze or refrigerate until ready to use.
If frozen, thaw the container in the fridge the day before serving.
More Vegan dinner recipes
I love to create vegan dinner recipes. Below I listed our favorites for you to try:
Have you made this chipotle Sofritas recipe? Share a comment or review below to let me know how you serve yours and if you love it too!
Your friend, Carine
A copycat Chipotle Sofritas recipe made with simple ingredients for delicious, meat-free burritos or tacos.
Servings: 6 servings
Calories: 112.5 kcal
For the tofu
For the Sauce
- 1 Dried Ancho Pepper
- 1 can Chipotle Pepper in Adobo Sauce - 3.5 oz/100g
- 2 tablespoons Chipotle Sauce
- 3 Garlic Cloves - crushed
- 1 teaspoon Cumin
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Chili Powder
- ½ teaspoon Salt
- 1 tablespoon Lime Juice
- 2 tablespoons Maple Syrup
- 2 tablespoons Tomato Paste
- ½ cup Water
- ¼ cup Vegetable Stock
To serve - optional
- 2 tablespoons Lime Juice
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- Wrap the tofu block in absorbent paper and place it on a chopping board. Add on top a heavy book or anything flat and heavy to put pressure on the tofu block, so it releases its extra moisture.
- Press the tofu for 20 minutes.
- Remove the weight on top of the tofu. Pat dry the tofu one more time in a clean towel, then scramble it into small pieces.
- Place the tofu scramble in a shallow bowl and sprinkle one tablespoon of cornstarch and salt. Stir to evenly coat, and the cubes look sticky.
- Warm 2 tablespoons of olive oil in a large non-stick frying pan over medium-high heat.
- Add the tofu scramble in a single layer and sizzle for a few minutes on one side then stir and keep cooking until all the tofu scrumble is golden-brown and crispy. Season with salt.
- Slice the dried Ancho chili peppers, remove their stems and the seeds inside. Discard seeds and stem. Then, in a cast iron or non-stick pan, cook the chili pepper for 1 or 2 minutes on each side with no oil until fragrant, then transfer to the blender jug.
- In the blender, add the remaining sauce ingredients: chipotle pepper in the Adobo, chipotle sauce, crushed garlic, tomato paste, cumin, paprika, lime juice, maple syrup, water, and vegetable broth. Blend until smooth and thick. Set aside in a bowl.
- When the tofu is cooked, add the Sofritas sauce.
- Simmer for 15 minutes, don't put a lid on the pan, keep cooking until the sauce is slightly thick. If too thick, thin out with a splash of water or vegetable broth.
- Serve with salt, pepper, and a drizzle of lime juice.
- Use to fill taco shells or on top of a buddha bowl.
Serving: 1serving | Calories: 112.5kcal | Carbohydrates: 9.7g | Protein: 5.4g | Fat: 6.1g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.7g | Sodium: 605mg | Potassium: 198.8mg | Fiber: 0.6g | Sugar: 5.7g | Vitamin A: 239.2IU | Vitamin C: 3.9mg | Calcium: 38.2mg | Iron: 1.3mg | Magnesium: 24.4mg | Phosphorus: 76.7mg | Zinc: 0.5mg