Sofritas (Chipotle Copycat Recipe!)
When I get a craving for takeout, I make my homemade sofritas, which is a Chipotle copycat! I combine extra-firm tofu, smoky chipotle peppers, and a rich tomato paste into a bold plant-based filling that comes together in just 45 minutes. This is a dish designed to suit vegans and meat eaters, which pairs perfectly with tacos, burritos, and many traditional Mexican meals.
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
- My #1 Secret Tip for this sofritas recipe is to press the tofu properly. This is vital if I want to develop golden edges in the skillet and proper absorption of the smoky sauce. Removing the extra moisture is the only way to do this.
- Crumble size: I crumble my tofu into tiny pieces, similar to cooked ground meat. This way, each piece is coated, absorbs the sauce, and every bite is flavorful.
- Blend until smooth: I blend my sauce ingredients until they are completely smooth. The flavor spreads easily; there are no vegetable chunks to disturb the consistency or flavor.
- Watch the heat: I always start with a small amount of chipotle peppers and add more if needed. These peppers pack quite a punch, so be mindful from the beginning.
- Wear gloves: I always wear gloves when handling chilis or spicy peppers. If you do not, you are at risk of pepper hands or chili burn, which is a painful, unpleasant reaction to the capsaicin oil.
- Simmer gently: Simmering my sauce and tofu mixture for several minutes allows the combined flavors to intensify.
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