This Sofritas recipe is simple, tasty, and it makes a great companion for your burritos, tacos, salads, or rice bowls! Follow my simple photo and video instructions and make this delicious treat at home!
Pieces of tofu cooked in a spicy Mexican sauce… Yum! If you tried Sofritas at Chipotle, I am sure you now are craving for more. Fear not, after endless experiments, I finally created a recipe that tastes like Chipotle version, so you can make it yourself now.
I don’t go out to eat often, but I do like to visit Chipotle once in a while. Since I eat very little meat, I usually opt for vegan/vegetarian options. I loved tofu Sofritas since the first time I tried it, and I’ve worked tirelessly trying to replicate this recipe at home.
Why I love these Sofritas
- Adjustable heat. I find that Chipotle Sofritas are a bit too spicy. It’s easy to make them at home and you can adjust the spice level depending on personal preference.
- Less salt. My Sofritas recipe is less salty. Of course, you can adjust it exactly to your liking.
- Less oily. My Sofritas have a lighter texture and mouth feel because I use a non-stick skillet and less oil.
- Cheaper. Lastly, it’s definitely much cheaper to make Sofritas at home.
Main Ingredients
- Tofu. Use extra-firm tofu, preferably organic.
- Oil. Use any oil you prefer. I like grapeseed oil the most.
For The Sauce:
- Adobo Sauce. Blend canned Chipotles in Adobo Sauce until smooth. Use the pureed sauce in this recipe. Put the leftover sauce into an ice cube container and freeze. Transfer to a ziplock bag and store in the freezer until needed.
- Vegetables. Tomatoes, green peppers, onions, garlic.
- Spices. Cumin, oregano, salt, pepper, vinegar.
How to Make Chipotle Sofritas
1. Place all of the sauce ingredients into a blender or food processor and blend until it looks like salsa.
2. Wrap the tofu into 3-4 layers of paper towels and squeeze out as much liquid as possible.
3. Cut the tofu into 1/2 inch slices.
4. Heat oil in a large non-stick skillet. Add tofu and fry, without moving it for 3 minutes on medium heat, until a golden crust forms on the bottom. Start breaking the tofu slices with the wooden spatula and keep frying and breaking the tofu into small pieces for about 5 minutes.
5. Add the tomato sauce, stir, and cook for another 3-4 minutes.
About Adobo Sauce
You can purchase canned Chipotle in Adobo Sauce at any large grocery store, usually in the Mexican food section. For this recipe, you can do one of the following:
- strain adobo sauce through a Stainless Steel Fine Mesh Strainer pressing down with a spoon on the peppers to extract the sauce.
- or process the chipotles together with the sauce in a blender, and use that puree instead of the sauce. Keep in mind it will result in slightly spicier Sofritas, so you may want to use just a bit less.
Helpful Tips & Tricks
- Ground or Chunkier Sofritas? Adjust how big you make your tofu chunks to personal preference. Just keep breaking them with the spatula until you are satisfied with the texture.
- How to store Sofritas? Store refrigerated, in an airtight container, for up to 4 days.
- Can you freeze it? Yes. It can be stored in the freezer for up to a month.
- Make it Spicier! Adjust the amount of heat by adding more or less adobo sauce/puree. I’d suggest using two tablespoons the first time you make the recipe, and then add more or less the next time you make it. However, if you don’t like spicy food, you may want to use only 1 tablespoon of adobo sauce.
I really can’t wait for you to try this recipe, friends! It’s SO TASTY that even meat-eaters ask for seconds! Please, review this recipe if you do try it, and feel free to ask any questions in the comment section below.
More deliciousness:
Video Tutorial: Chipotle Sofritas
Chipotle Sofritas
Ingredients
- 1 lb. firm tofu
- 2 tbsp. grapeseed oil or any other oil
For the Sauce
- 2 small tomatoes
- 1/2 small onion
- 1 small green pepper
- 3 garlic cloves
- 2 tbsp. adobo sauce see notes below
- 1 tsp. cumin powder
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. vinegar
- 1/4 cup water
Instructions
- Place all of the sauce ingredients into a blender or food processor and blend until it looks like salsa.
- Wrap the tofu into 3-4 layers of paper towels and squeeze out as much liquid as possible.
- Cut the tofu into 1/2 inch slices.
- Heat oil in a large non-stick skillet. Add tofu and fry, without moving it for 3 minutes on medium heat, until a golden crust forms on the bottom. Start breaking the tofu slices with the wooden spatula and keep frying and breaking the tofu into small pieces for about 5 minutes.
- Add the tomato sauce, stir, and cook for another 3-4 minutes.
Notes
ABOUT ADOBO SAUCE
You can purchase canned Chipotle in Adobo Sauce at any large grocery store, usually in the Mexican food section. For this recipe, you can do one of the following:- strain adobo sauce through a Stainless Steel Fine Mesh Strainer pressing down with a spoon on the peppers to extract the sauce.
- or process the chipotles together with the sauce in a blender, and use that puree instead of the sauce. Keep in mind it will result in slightly spicier Sofritas, so you may want to use just a bit less.
HELPFUL TIPS & TRICKS
- Ground or Chunkier Sofritas? Adjust how big you make your tofu chunks to personal preference. Just keep breaking them with the spatula until you are satisfied with the texture.
- How to store Sofritas? Store refrigerated, in an airtight container, for up to 4 days.
- Can you freeze it? Yes. It can be stored in the freezer for up to a month.
- Make it Spicier! Adjust the amount of heat by adding more or less adobo sauce/puree. I’d suggest using two tablespoons the first time you make the recipe, and then add more or less the next time you make it. However, if you don’t like spicy food, you may want to use only 1 tablespoon of adobo sauce.
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