Sofritas (Chipotle Copycat Recipe!)
These Chipotle copycat Sofritas are a healthy, vegan-friendly protein alternative with tons of flavor. They’re low sugar, low sodium, spicy, and great for adding to tacos or veggie bowls!
Servings: 6
Calories: 162.3kcal
Ingredients
Sofritas Sauce
- 1 tsp chili powder
- 1 tsp smoked paprika
- 2 tsp cumin
- ½ tsp dried oregano
- 2 cloves garlic, minced
- ½ tsp salt more to taste
- ½ tsp coconut sugar
- ½ red or yellow onion chopped
- 1 green bell pepper or poblano pepper chopped
- 1 tbsp tomato paste
- ½ cup prepared salsa
- 1 chipotle pepper note: this will add a lot of heat to the recipe! If you don't want it to be too spicy, add ¼ or ½ a pepper to start - you can always add more spice after you taste it!
- 1 tbsp adobo sauce note: this will also add a lot of heat to the recipe! If you don't want it to be too spicy, add ½ tsp to start - you can always add more spice after you taste it!
Tofu Mixture
- 1 16oz block of firm tofu
- 1 tbsp extra virgin olive oil
- 1 15oz can black beans optional
Instructions
Sofritas Sauce
- Saute the onion and pepper in 1 tsp olive oil until caramelized.
- Place all of the sofritas ingredients (including onion/pepper mixture) in a food processor or blender, blend until smooth.
Tofu Mixture
- Press and drain the tofu for 15 minutes to get rid of the excess water. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the tofu and crumble it using a wooden spoon. cook until golden brown and slightly crispy. Add the black beans to the tofu mixture if using
- Once the tofu is cooked (about 8-10 min), pour the Sofritas sauce into the skillet and cook on medium/low heat until the flavors combine about 5-10 minutes. Serve warm.
Notes
How to Serve
While you can eat sofritas on their own, I recommend adding them to a taco shell, a burrito or a bowl with other fresh ingredients for an awesome meal. Some of my favorite ways to serve them include:
- As a filling for tacos or burritos -- topped with shredded lettuce or baby spinach, diced tomatoes, red onions, salsa, guac and anything else you like!
- As a base for bowls -- with beans, guac, rice, tomatoes, corn, peppers, baby spinach, and salsa
- As an addition to vegetarian chili for an even meatier texture
- As a topping for nachos
- Make sure to use extra firm tofu for the recipe for the best crumble and to avoid the mushy feeling!
- When you saute the onion and pepper, saute until browned and clear.
- You don’t have to use organic ingredients, but I recommend them! Especially for the tofu, it is important to avoid GMOs, fertilizers and pesticides.
- If you find your tofu sticking too much to the pan, just add a little more oil. You’ll want the tofu to be golden brown and slightly crispy.
- If you are looking to avoid spice, try halving the peppers, and adding more after tasting to get it to the spice level you prefer. You can also substitute the poblano for a roasted bell pepper to get the same flavor without as much heat.
- If you want to add more flavor, try adding a touch more of salt and spices, or add a bit more of the adobo sauce.
Nutrition
Calories: 162.3kcal | Carbohydrates: 16.4g | Protein: 12.4g | Fat: 6.2g | Saturated Fat: 0.8g | Sodium: 330.8mg | Potassium: 225.3mg | Fiber: 5.4g | Sugar: 2.2g