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Tofu sofritas in a pan.
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4.84 from 6 votes

Sofritas (Chipotle Copycat Recipe!)

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 Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 Servings
Author: Jenné Claiborne

Equipment

Ingredients

  • 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

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.

Video

Notes

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.
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.
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Nutrition

Calories: 292kcal | Carbohydrates: 16g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1925mg | Potassium: 486mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1651IU | Vitamin C: 74mg | Calcium: 123mg | Iron: 5mg