Sofritas (Chipotle Copycat Recipe)

This saucy, spicy, and savory homemade Sofritas Recipe is so delicious, it’s better than Chipotle! Plus this shredded tofu sofritas recipe is healthier and so easy to make. Shredded tofu is baked or air fried until crisp and then simmered in a smoky, spiced pepper sauce, making the ultimate vegan burrito bowl topping and taco filling.

If you like Chipotle Mexican Grill’s vegan Sofritas, you will LOVE this homemade copycat recipe! Made with crispy tofu simmered in a smoky sofrito-inspired sauce, it’s hard to get enough of how spicy, fresh, and savory this dish is. It adds a wholesome kick of plant-based flavor to everything from tacos and burrito bowls to salads and wraps.

Quite possibly best of all is how doable, accessible, and perfect for meal prep the recipe is. Instead of sautéeing the peppers and veggies on the stovetop, we roast them whole, further deepening their flavors and eliminating time-intensive prep work.

Once roasted, the sauce blends up in a snap. Quickly simmer it with the crispy (and meaty!) shredded tofu, and dinner is served. No need to wait or leave the house for takeout! For another tasty vegan taco and burrito filling, check out my lentil taco meat. It’s rated 5 stars for a reason. 🙂

What Is Sofritas?

Sofritas is a Chipotle dish inspired by sofrito, a melange of aromatics stewed and utilized as a base for many dishes in Latin America. Chipotle sofritas is made with shredded tofu simmered in pureed peppers, vegetables, and spices. It is moderately spicy, savory, and hearty. Chipotle Mexican Grill introduced this tofu-based version, and it has quickly become a popular vegan and plant-based option for filling tacos, burritos, and more.

Why You’ll Love this Sofritas Recipe

• Flavorful: Don’t get me wrong, sofritas is my go-to when at Chipotle, but you can’t just beat the robust and spicy flavor of this freshly made, homemade version. Though Chipotle uses fresh, whole ingredients, I love seeing the fresh peppers, vegetables, and seasonings that go into my homemade recipe. The aroma in my kitchen as it simmers is to die for, too!
• Budget-Friendly: Stocking up on ingredients at my local grocery store means I can make a batch (or two!) of this recipe at a fraction of what I would spend for four servings at the restaurant.
• Great for Meal Prep: Each batch makes 4 servings but is very easily doubled (or tripled!), making it great to eat off throughout the week. Add it to anything from salads, burritos, tacos, scrambles, and more for a tasty and protein-rich addition to your favorite plant-based meals.
• Healthier. Chipotle fries the tofu used in their sofritas, but that isn’t necessary to achieve the meaty tofu texture. This recipe uses very little oil, and the tofu can be air fried or baked.

Ingredients

Peppers: The combination of jalapeño, poblano, and sweet red bell pepper is the cornerstone of this copycat sofritas chipotle recipe. Look for peppers with smooth skin and rich color. Wash them well before roasting, and only remove the seeds ahead of time if you prefer a mild sauce.

Vegetables and Aromatics: A yellow onion, Roma plum tomatoes, and garlic cloves add natural sweetness and nuttiness. Trim off the base of the garlic cloves before roasting.

Super Firm Tofu: This is the most firm tofu type, eliminating the need to press it and making it easy to grate. If you can’t find or don’t have it, see the FAQ section below to learn how to substitute firm tofu.

Canned Chipotle Peppers: You will need 2 of the peppers plus 1 tablespoon of the adobo sauce in which they are packed. Most cans are 5 ounces, so if you have leftovers, you can freeze them for later!

Seasonings: Dried oregano, cumin powder, chili powder, and salt add earthiness, smoke, and light herbal notes. Use Mexican oregano if you have it otherwise, Mediterranean (i.e. common oregano) can be used instead.

Flavoring Agents: Dried tomato paste, tamari (or soy sauce), and red wine vinegar round out the ingredient list, adding sweetness, tang, umami, and salt!

How to Make Sofritas

• Prepare veggies. Preheat the oven to 425°F. Place the onion, bell pepper, poblano pepper, jalapeño pepper, and tomatoes in a baking dish. Place the trimmed garlic cloves on a small square of aluminum foil and drizzle them with a quarter teaspoon of oil. Tightly wrap the garlic cloves in the foil and place them in the baking dish with the other veggies.

• Season and roast vegetables. Drizzle about ½ tablespoon of oil over the vegetables, then roast them for 25 minutes, until the peppers are soft and charred on top and the tomatoes and onions are soft. 

• Shred tofu. While the vegetables roast, shred the entire block of tofu on the largest holes of a box grater over a mixing bowl. Drizzle the tofu with 1 tablespoon of olive oil and toss well to coat. 

• Make the crispy tofu with either of the following methods:

Air Frying: Line the bottom of the air fryer basket with a sheet of parchment paper to prevent sticking. Transfer the tofu to the air fryer basket and fry at 400°F for 10 minutes. Stir and continue to cook for another 5 minutes, until most of the tofu is crispy. Some tender bits are ok, too. 

Baking: Line a baking sheet with parchment paper. Spread the tofu out evenly on the baking sheet and roast, alongside the vegetables, for 25 minutes. Stir and bake another 5-10 minutes, or until the top of the tofu is crispy and golden brown.

• Cool vegetables. Once done roasting, remove the vegetables from the oven and let them cool at room temperature for at least 5 minutes or until cool enough to handle safely. 

• Combine sauce ingredients. Carefully tear the stems from the peppers and scoop out the seeds with a spoon. Transfer the seeded peppers to a food processor with the roasted tomatoes and onions. Remove the garlic cloves from the aluminum foil and gently open them to reveal the roasted garlic inside. Squeeze the garlic into the food processor. Add the chipotle peppers, adobo sauce, tamari, tomato paste, red wine vinegar, oregano, chili powder, cumin, and salt to the food processor.

• Blend sauce. Lock on the food processor lid and pulse until the mixture is well-blended. I like to maintain some chunkiness, though it’s just as delicious when blended smooth. 

• Simmer sofritas. Heat a large skillet over medium-high heat. Pour the sauce into the skillet and add the crispy tofu. Stir well, and reduce the heat to medium-low. Simmer the tofu in the sauce for 5 minutes, stirring occasionally.

• Season and serve. If necessary, season the chipotle tofu with more salt to taste. Serve it hot, garnished with fresh chopped cilantro, and topped with guacamole, over rice, in a taco or burrito, or with Zesty Black Bean and Corn Salad.

Jenné’s Recipe Pro-Tips

• Tofu crumbling. The tofu can also be crumbled instead of shredded. Break it into crumbles the size of cranberries or small pebbles for the best consistency.
• Bake or air fry the tofu. This step is essential because it dries out the tofu, making it crispy and meaty. Do not skip this step unless if it is absolutely necessary!
• Multitask. Roast the vegetables and tofu at the same time to make most of the oven space and save time.
• Gluten-Free. If desired, keep it gluten-free by using tamari instead of soy sauce. You can also use coconut liquid aminos.
• So Saucy. This shredded tofu sofritas recipe is naturally saucy. However, the amount of sofrito sauce you make will depend on the size of the vegetables you roast. If you happen to have too much sauce, it can be used as salsa or frozen for later.

Recipe Variations

Adjust this Chipotle plant-based sofritas to your flavor or dietary needs by making any of the following variations:

• Add Beans: Add an extra protein and fiber boost by simmering up to a cup of garbanzo or pinto beans with the crispy tofu and sauce.
• Increase the Smoke: For more smoky dimension, pop a third chipotle pepper into the food processor or add up to 1/2 teaspoon of ground chipotle pepper.
• Make it Mild: Tone down the heat for heat-sensitive palates by removing the jalapeño seeds before roasting, using 1/2 of it or omitting it all together. You can also reduce or omit the adobo sauce.

How to Enjoy Tofu Sofritas

Consider this Chipotle sofritas recipe your go-to plant-based Mexican protein, topper, and filling. It’s so tasty, zesty, and savory that you’ll never miss the meat! Add it to burritos, burrito bowls, tacos. Pair it with Zesty Black Bean and Corn Salad (pictured in the bowl above), or Sweet Potato Breakfast Hash with salsa, guacamole, vegan sour cream, vegan queso, or refried beans for a finger-licking and wholesome meal.

Storage Directions

• Refrigeration: Cool leftovers to room temperature and transfer to an airtight container before refrigerating for up to 5 days.
• Freezing: Cooled leftover sofritas can also be frozen in a freezer-safe container for up to 2 months. The texture will be slightly different after defrosting, but the flavor will still be delicious.
• Reheating: Warm the tofu in a saucepan over medium-low heat for 3-5 minutes or the microwave on gentle heat for 1-2 minute increments until heated through. If needed, add a splash of vegetable stock or water to reconstitute the sauce.

Frequently Asked Questions

More Vegan Mexican Recipes

• Instant Pot Mexican Rice
• Zesty Black Bean and Corn Salad
• 10-Minute Lentil Tacos
• Sweet Potato Breakfast Burritos
• Tempeh Tacos
• Mushroom Carnitas Tacos
• Vegan Fish Tacos

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5 from 2 votes

Sofritas (Chipotle Copycat Recipe!)

By: Jenné Claiborne

This Saucy, spicy, and savory homemade Sofritas Recipe is so delicious that it rivals Chipotle! Shredded tofu is baked or air fried until crisp and then simmered in a red pepper and spice sauce, making the ultimate vegan burrito bowl topping and taco filling!

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 Servings

Video

Equipment

• food processor I use this one

Ingredients 

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• ▢ 1 yellow onion, stem removed, peeled, and quartered
• ▢ 1 red bell pepper
• ▢ 1 poblano pepper
• ▢ 1 jalapeño pepper
• ▢ 2 Roma plum tomatoes, ripe
• ▢ 3 cloves garlic, the base 1/16-inch sliced off
• ▢ 2 tbsp extra virgin olive oil or avocado oil, divided
• ▢ 1 14 oz block super firm tofu
• ▢ 2 canned chipotle peppers, if one of the peppers have a stem, slice it off before using
• ▢ 1 tbsp adobo sauce, the sauce from the can of chipotle peppers
• ▢ 2 tbsp tamari, or regular soy sauce
• ▢ 1 tbsp tomato paste
• ▢ 1 tbsp red wine vinegar
• ▢ 1 ½ tsp dried oregano, preferably Mexican oregano
• ▢ 1 ½ tsp chili powder
• ▢ 1 tsp ground cumin
• ▢ 1 tsp salt
• ▢ Fresh cilantro, for garnish

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 425°F. Place the onion, bell pepper, poblano pepper, jalapeño pepper, and tomatoes in a baking dish. Place the trimmed garlic cloves on a small square of aluminum foil and drizzle them with a quarter teaspoon of oil. Tightly wrap the garlic cloves in the foil and place them in the baking dish with the other veggies.
• Drizzle about 1 tablespoon of oil over the vegetables, then roast them for 25-30 minutes, until the peppers are very soft and charred on top and the tomatoes and onions are soft.
• While the vegetables roast, shred the entire block of tofu on the largest holes of a box grater over a mixing bowl. Drizzle the tofu with the remaining oil (about 1 scant tablespoon) and toss well to coat.
• To Air Fry Tofu: Line the bottom of the air fryer basket with a sheet of parchment paper to prevent sticking. Transfer the tofu to the air fryer basket and fry at 400°F for 10 minutes. Stir and continue to cook for another 5 minutes, until most of the tofu is crispy. Some tender bits are ok, too.
• To Oven Bake the Tofu: Line a baking sheet with parchment paper. Spread the tofu out evenly on the baking sheet and roast, alongside the vegetables, for 25 minutes. Stir well, then bake another 5-10 minutes or until the top of the tofu is crispy and golden brown.
• Once done roasting, remove the vegetables from the oven and let them cool at room temperature for at least 5 minutes or until cool enough to handle safely.
• Carefully tear the stems from the peppers and scoop out the seeds with a spoon. Transfer the seeded peppers to a food processor with the roasted tomatoes and onions. Remove the garlic cloves from the aluminum foil and gently open them to reveal the roasted garlic inside. Squeeze the garlic into the food processor.
• Add the chipotle peppers, adobo sauce, tamari, tomato paste, red wine vinegar, oregano, chili powder, cumin, and salt to the food processor. Lock on the food processor lid and pulse until the mixture is well-blended. I like to maintain some chunkiness, though it’s just as delicious when blended smooth.
• Heat a large skillet over medium-high heat. Pour the sauce into the skillet and add the crispy tofu. Stir well, and reduce the heat to medium-low. Simmer the tofu in the sauce for 5 minutes, stirring occasionally.
• Season the sofritas to taste with more salt if necessary. Serve it hot, garnished with fresh chopped cilantro, over rice, in a taco or burrito, or with Black Bean and Corn Salad. Top with guacamole.

Notes

Storage Directions

• Refrigeration: Cool leftovers to room temperature and transfer to an airtight container before refrigerating for up to 5 days.
• Freezing: Cooled leftover sofritas can also be frozen in a freezer-safe container for up to 2 months. The texture will be slightly different after defrosting, but the flavor will still be delicious.
• Reheating: Warm the tofu in a saucepan over medium-low heat for 3-5 minutes or the microwave on gentle heat for 1-2 minute increments until heated through. If needed, add a splash of vegetable stock or water to reconstitute the sauce.

Recipe Pro-Tips

• • Tofu crumbling. The tofu can also be crumbled instead of shredded. Break it into crumbles the size of cranberries or small pebbles for the best consistency.

• • Bake or air fry the tofu. This step is essential because it dries out the tofu, making it crispy and meaty. Do not skip this step unless if it is absolutely necessary!

• • Multitask. Roast the vegetables and tofu at the same time to make most of the oven space and save time.

• • Gluten-Free. If desired, keep it gluten-free by using tamari instead of soy sauce. You can also use coconut liquid aminos.
  • So Saucy. This shredded tofu sofritas recipe is naturally saucy. However, the amount of sofrito sauce you make will depend on the size of the vegetables you roast. If you happen to have too much sauce, it can be used as salsa or frozen for later.

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