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My copycat Chipotle sofritas recipe features crumbled tofu cooked in a sauce made up of poblanos, chipotle peppers, and an assortment of spices. They’re perfect in tacos, quesadillas, bowls, and more.
★★★★★ REVIEW
“I’ve tried many sofrita recipes and yours is hands down, the best. It really does taste even better than Chipotle. It helped my family enjoy more meat-free dinners” – Suzanne
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My family is obsessed with Chipotle’s tofu option, and why wouldn’t they be? It is the superior protein at Chipotle, after all. After hours of recipe tasting, I’ve finally come up with a homemade sofritas recipe that my family swears is even BETTER than Chipotle’s!
It’s healthy, versatile, made in one pot, and packed with smokey, savory, and spicy flavor.
Craving more Chipotle dupes? Try my chicken al pastor, carnitas, or beef barbacoa next.
Ingredients needed
- Tofu. Choose a firm or extra firm tofu, as it crumbles easily and has the closest texture to ground meat (which is what we want!).
- Poblano pepper. The key ingredient that gives this a subtle peppery, earthy flavor. If you don’t have this on hand, use jalapeno peppers.
- Avocado oil. Or use any neutral-flavored oil.
- Sweet onion and garlic. Finely chopped.
- Chipotle pepper in adobo sauce. For a spicy, smoky flavor. Look for canned chipotle peppers, but don’t waste the sauce! It’s also essential in this recipe.
- Tomato paste. For a concentrated tomato flavor.
- Red wine vinegar. For acidity. Lime juice also works.
- Cumin. An essential Mexican spice.
- Salt and pepper. To taste.
- Water. Just enough to thin out the tofu mixture. Alternatively, use vegetable broth.
- Maple syrup. Adds necessary sweetness to balance out the other flavors.
How to make chipotle sofritas
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Drain the tofu and press to remove excess liquid. Crumble it up with a wooden spoon.
Step 2- Slice the poblano, remove the stem and seeds, cover in oil, and cook on the stovetop until charred.
Step 3- Add the onion, garlic, chipotle, tomato paste, vinegar, and spices. Add ½ cup of water to a food processor or blender and blend until smooth.
Step 4- Cook the tofu in a well-oiled large skillet until golden.
Step 5- Add the sauce to the skillet and simmer. Add maple syrup and water until the desired flavor and texture are reached.
Step 6- Continue simmering briefly, then serve.
Arman’s recipe tips
- Press the tofu overnight. The more moisture you can get from the tofu, the more ‘meaty’ the texture will be. I usually slice my tofu block lengthwise, then lay both blocks on a paper towel lined plate, put another plate on top, and weigh it down with something heavy.
- Bake the tofu. Don’t like pan-fried tofu? Bake it in the oven, then crumble it into the spice mix after. If you go this route, you can broil the poblano instead of cooking it on the stovetop.
- Add the water in increments. So it doesn’t become too runny or diluted.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze: Place cooled leftovers in a freezer-safe container and freeze for up to 6 months.
Reheating: Warm leftovers in the microwave or non-stick pan until hot.
Frequently asked questions
Yes, Chipotle’s tofu sofrito is a healthy plant-based protein option as it’s low-fat and packs 20 grams of protein per serving.
While tofu is preferred, you can use other vegan protein sources like ‘Just Egg’ or crumbled tempeh.
Serving suggestions
- Make vegan burrito bowls with brown rice, black beans, guacamole, corn salsa, and vegan sour cream
- Use it to make mulitas or picaditas
- Serve it over nachos or vegan chili
- Pair it with air fryer baby potatoes and ‘Just Egg,’ then wrap it in tortillas for vegan breakfast burritos
If you tried this Chipotle Sofritas recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Chipotle Sofritas (Copycat)
Video
Ingredients
- 14 ounces extra firm tofu
- 1 medium poblano pepper
- 2 tablespoons olive oil divided
- 1 small sweet onion chopped
- 2 cloves garlic
- 1 canned chipotle pepper in adobo sauce
- 2 tablespoons tomato paste
- 1 tablespoon adobo sauce canned
- 1 tablespoon red wine vinegar
- 1 teaspoon cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup + 2 tablespoons water divded
- 1 tablespoon maple syrup
Instructions
- Drain the tofu completely by pressing as much liquid out as possible. Pat dry the tofu and crumble it up.
- Cut the poblano pepper in half and discard the seeds. Drizzle two teaspoons of oil over it and cook in a hot pan until charred on both sides.
- Place the onion, garlic, canned chipotle pepper, tomato paste, adobe sauce, red wine vinegar, cumin, salt, pepper, and 1/2 cup of water into a food processor and process until smooth.
- Add the remaining olive oil in a large skillet over medium-high heat. Once hot, add the tofu and cook for 4-5 minutes or until golden around the edges.
- Pour the sauce into the skillet and stir to combine. Reduce the heat to low and simmer for 5 minutes. Add the extra 2 tablespoons of water and maple syrup and cook for a further 5 minutes until it thickens.
So this is salty and sweet right? Because of maple syrup.
So chipotle can me made from tofu?
After seeing this recipe I am wondered from which country is originated? Maybe Spain? Mexico ?
What else can I put instead of tofu? I never bought it.
I’m assuming the poblano pepper goes in with the seasoning mixture once charred? Instructions fall off after searing in pan.
Look forward to trying this recipe. Looks delicious… thank you for producing it!
Yes correct! Thanks for pointing that out!
Hi, thank you for this recipe! I’ve recently been diagnosed with high levels of bad cholesterol. I’m wondering if you have other recipes for low cholesterol healthy keto. The biggest differences for me is that I am cutting out dairy and red meats and coconut-based foods, because of their high fat content. Thank you in advance!
You’ll need to check each recipe and see, I don’t really pay attention to cholesterol content (but the recipe card includes it)
This looks amazing! I think I’ll try it with chicken though. Thanks so much!