Chipotle Sofritas (Copycat)

Meggan Hill

5 from 259 votes

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This Chipotle Sofritas copycat recipe tastes just like the original! Shredded tofu braised in spices makes a great vegan option for burritos, tacos, and salads.

Chipotle sofritas in a white bowl with rice.


 

Meggan’s notes

To all my meat-eating friends: This recipe tastes better than you think it does. If you took a bite right now, you’d nod your head in puzzled agreement and say, “Huh, this DOES taste really good!”

And to my plant-based friends, I see you! We all need more delicious, vegan options for healthful, homemade meals. This recipe is easy to make at home so you can skip the lines at Chipotle (and it’s always more economical to make it at home, anyway).

Table of Contents

  1. Meggan’s notes
  2. Chipotle Sofritas Ingredients
  3. How to make Sofritas
  4. Recipe tips and variations
  5. Frequently Asked Questions
  6. Chipotle Sofritas (Copycat) Recipe

Chipotle Sofritas Ingredients

Labeled ingredients for Chipotle Sofritas.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

  • Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
  • Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
  • Tofu: Start with extra-firm tofu and squeeze it to extract as much liquid as possible. There are two easy ways:
    1. Wrap in paper towels and place in a dish. Set a heavy object on top such as a cast-iron skillet with cans on top.
    2. Use a handy-dandy super-slick fast-and-easy tofu press (this is the one I have and it works really well).
    3. Once you’ve pressed the tofu, slice it into 8 slices. If you your brick is really divided into 2 bricks, cut each slab into 4 slices. You’ll know what I mean once you start looking at tofu.
Slices of tofu on a white plate.

How to make Sofritas

  1. In a food processor, combine bell pepper, tomato, onion, water, chipotle chilies and adobo sauce, garlic, red wine vinegar, ancho chile powder, cumin, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Pulse until the marinade is slightly chunky and thoroughly combined. Set aside.
Sauce for Chipotle sofritas in a food processor.
  1. In a skillet over medium-high heat, heat oil until shimmering. Working in batches if necessary, carefully place the tofu in the pan, flip occasionally, and cook until the tofu is golden brown, about 10 minutes. Remove from pan and drain on a plate lined with paper towels.
Tofu slices being cooked in a frying pan.
  1. Roughly chop the tofu, or pulse the tofu in a food processor until the tofu is roughly in ¼ inch pieces.
Tofu in a food processor.
  1. Place in a bowl and add the marinade. Cover and allow to sit for at least 30 minutes, or overnight in the refrigerator.
Chipotle sofritas in a clear glass bowl before being cooked.
  1. To cook the tofu, heat a medium skillet over medium high heat. Add the marinated tofu and any remaining marinade. Add ¼ cup water and bring to a boil.
Chipotle sofritas in a black frying pan.
  1. Reduce heat and simmer, adding additional water to desired consistency (I prefer additional liquid for serving). Cook until tofu is heated through, about 10 minutes. Season to taste with salt and pepper.
Chipotle sofritas in a white bowl with rice.

Recipe tips and variations

Someone scooping Chipotle sofritas in a black frying pan.

Frequently Asked Questions

What are the sofritas at Chipotle?

Sofritas are a spicy, tomato-braised shredded tofu dish. They get their heat from chipotle peppers in adobo sauce and are 100% vegan.

How do you press tofu?

Start with extra-firm tofu and squeeze it to extract as much liquid as possible. There are two easy ways: 1). wrap in paper towels and place in a dish. Set a heavy object on top such as a cast-iron skillet with cans on top. Or, 2). use a handy-dandy super-slick fast-and-easy tofu press (this is the one I have and it works really well).

What can I do with leftover chipotle peppers and/or adobo sauce?

Transfer to a plastic bag, label, date, and freeze indefinitely for future Chipotle copycat recipes. Chipotle peppers are also delicious stirred into mayonnaise or salsa and are a key ingredient in Chicken Tinga (or Cauliflower Tinga Tacos) and Vegetarian Stuffed Peppers.

What is a substitute for adobo sauce?

To make a substitute for adobo sauce, whisk together 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or ½ teaspoon EACH smoked paprika and cayenne powder), ½ teaspoon ground cumin, and a pinch EACH of oregano, garlic powder, and salt.

Complete your Sofritas burrito bowl

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A white bowl with rice and Chipotle Sofritas.

Chipotle Sofritas (Copycat)

By Meggan Hill
This Chipotle Sofritas recipe tastes just like the original! Shredded tofu braised in spices makes a great vegan option for burritos, tacos, and salads.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings (1 cup each)
Course Main Course
Cuisine Mexican
Calories 128
5 from 259 votes
ReviewPrint

Ingredients 

For the Marinade:

  • 1 medium green bell pepper stemmed, seeded, and chopped (about ½ cup)
  • 1 medium tomato stemmed and quartered
  • 1/2 medium onion peeled and quartered
  • 1/2 cup water plus additional water as needed for braising the tofu
  • 2 chipotle chilies plus 2 tablespoons adobo sauce
  • 2 cloves garlic
  • 1 teaspoon red wine vinegar
  • 1 teaspoon ancho chile powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano (see note 1)
  • ½ teaspoon Salt and freshly ground black pepper

For the tofu:

  • 1 tablespoon olive oil or rice bran oil (see note 2)
  • 1 (16 ounce) package extra-firm tofu pressed, cut into 8 slices (see note 3)

Instructions 

To make the marinade:

  • In a food processor, combine bell pepper, tomato, onion, water, chipotle chilies and adobo sauce, garlic, red wine vinegar, ancho chile powder, cumin, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Pulse until the marinade is slightly chunky and thoroughly combined. Set aside.

To make the tofu:

  • In a skillet over medium-high heat, heat oil until shimmering. Working in batches if necessary, carefully place the tofu in the pan, flip occasionally, and cook until the tofu is golden brown, about 10 minutes. Remove from pan and drain on a plate lined with paper towels.
  • Roughly chop the tofu, or pulse the tofu in a food processor until the tofu is roughly in ¼ inch pieces. Place in a bowl and add the marinade. Cover and allow to sit for at least 30 minutes, or overnight in the refrigerator.
  • To cook the tofu, heat a medium skillet over medium high heat. Add the marinated tofu and any remaining marinade. Add ¼ cup water and bring to a boil.
  • Reduce heat and simmer, adding additional water to desired consistency (I prefer additional liquid for serving). Cook until tofu is heated through, about 10 minutes. Season to taste with salt and pepper.

Recipe Video

Notes

  1. Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
  2. Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
  3. Tofu: Start with extra-firm tofu and squeeze it to extract as much liquid as possible. There are two easy ways:
    1. Wrap in paper towels and place in a dish. Set a heavy object on top such as a cast-iron skillet with cans on top.
    2. Use a handy-dandy super-slick fast-and-easy tofu press (this is the one I have and it works really well).
    3. Once you’ve pressed the tofu, slice it into 8 slices. If you your brick is really divided into 2 bricks, cut each slab into 4 slices. You’ll know what I mean once you start looking at tofu.
  4. Yield: This recipe makes about 4 c. Sofritas braised tofu, enough for servings, 1 c. each.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 cupCalories: 128kcalCarbohydrates: 10gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 88mgPotassium: 348mgFiber: 3gSugar: 5gVitamin A: 525IUVitamin C: 30mgCalcium: 58mgIron: 2mg
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5 from 259 votes (221 ratings without comment)

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Comments

  1. I chopped the tofu fine, but it was still spongier than I ‘d prefer.  Perhaps slice the tofu into more slices (16) before pressing?

    Reply

    1. Hi Marla, I imagine tofu varies greatly by brand. You could definitely slice it more thinly before pressing if that’s what your tofu needs. Thanks! -Meggan

  3. This is the real deal. As a vegetarian, I adore Chipotle’s sofritas and am so happy I found this recipe. It truly tastes just like theirs! Mine came out too wet, which I think is due to my food processor making the tofu bits too small, so next time I’ll chop it. Love that there’s really no chopping of veggies if you use a food processor. Will have to check out some of your other Chipotle recipes:)5 stars

    Reply

    1. Hey Ariadne! Yes, it’s okay to freeze tofu! It will actually absorb the flavor of the marinade even better through the freezing/defrosting process. It might be a little firmer and less soft, more chewy, but I’m assuming if you’re eating tofu you don’t mind that! If you need anything else, just let me know! Thank you so much for the great question. 😀

  6. I made this a week ago and am obsessed! I am going to make this again tonight but am wondering if you have tried freezing it?5 stars

    Reply

  7. Delicious! I made this along with the lime rice, veggies and pinto beans!
    Trying to cut down on the meat at my household and this definitely hit the spot.
    By any chance how long will this keep? It’s just two of us and will like to keep it as long as possible. 
    (5x meal prep, hopefully!)
    Thank you so much for sharing!5 stars

    Reply

  8. I plan on trying this ASAP! I’m attempting to start meatless Monday’s. What could i substitute to make this dish with less sodium?

    Reply

    1. Hi Lynn! Thanks for commenting. I was looking at the recipe trying to figure out WHY the sodium was so high in the first place when none of the ingredients are particularly, well, salty. I went back to the nutrition calculator and changed “Chipotle Chilis” to “Chipotle Peppers” because the program was pulling in canned chili and artificially inflating the sodium in the process. So, the sodium is reflected accordingly now and is much lower. Tofu itself isn’t very salty. When you choose your chipotle peppers and/or adobo sauce (whether you buy them together or separately) you should look at the labels for the one with the lowest salt. And, feel free to use less than the 1/2 teaspoon salt recommended in the recipe for your final seasoning. I hope this is helpful, sorry for the confusion, and if you need anything else just let me know! Good luck and take care. -Meggan