chipotle sofritas

Sofritas is made from tofu, spices, and salsa. It&#039;s the fastest, easiest, &amp; most delicious vegan taco meat!

Sofritas - Tofu Taco Meat

13 oz block tofu (firm or extra firm)

Tbsp vegetable oil

Tbsp chili powder

tsp cumin

onion powder

garlic powder

salsa

tomatoes

tsp salt

Crumble up the tofu in a bowl with your hands and stir in oil and spices. Mix/shake up to coat the tofu well.

Lay in a single layer on a parchment-lined baking sheet and broil 5 minutes. Toss pieces and broil another 2 minutes.

Add the tofu crumbles to a skillet with the salsa, crushed tomatoes and salt, and cook on medium heat about 5 minutes.

This EASY and delicious Copycat Chipotle Sofritas recipe comes together in no time and tastes JUST like the original! You're going to love it!

Copycat Chipotle Sofritas

block of extra firm tofu, pressed*

olive oil

onion

chipotle peppers in adobo sauce

of the adobo sauce

broth

tomato paste

maple syrup

½ teaspoon of fine sea salt

½ tsp chili powder

½ tsp smoked paprika

apple cider vinegar

garlic

For servings: cilantro lime rice,

Prep the tofu

: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.

Make the sauce

: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.

Cook the sofritas

: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.

Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.

Serve

I like to eat this as a traditional burrito bowl by serving it with cilantro lime rice, black beans, salsa, and guacamole. Bonus points if you also make some sauteed veggies!

Made this today and it was soooo delicious easy to navigate the recipe ingredients easy to find and so worth making again and again . Didn't have a tofu press but flour sack and cast iron did the trick.

Made this and it turned out amazing ? had to order the chipotle peppers online because i am based in Vienna, but it was sooo worth it ? thanks you so much ?

I've made these twice now! AMAZING recipe and tastes even BETTER than the chipotle sofritas. I am a big chipotle fan, so going vegan was a hard adjustment, but it just got all that much easier!

I loved this recipe!!! Definitely will be making again soon. It was super easy and so so delicious!

Whoa we LOVED this recipe! Just tried it tonight and will definitely be adding into the regular rotation. We doubled the recipe so we can have lots of leftovers. We had purchased store-bought guacamole and pico de gallo, so it all came together really quickly. Perfect for a weeknight dinner or lunch. Thank you!

I have made this 3 times, (to use all the peppers) and each time it has been great!  I didn't alter the recipe in any way.  
I mixed the tofu mix with a cup of brown rice and pinto beans.  Super yummy!

Loved this! Next time I’ll try a little hotter when cooking tofu/onion to get browning more quickly. Spicy but a good amount!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625685122/iIAafOYfQ.mp4

Chocolate Chip Oatmeal Cookies

If you ask me, these homemade sofritas are even better than Chipotle&#39;s! Saucy, smoky, flavorful, and fresh, they&#39;re delicious in burritos, tacos, and bowls.

Sofritas

red bell peppers (halved lengthwise, stems and seeds removed)

green bell pepper (halved lengthwise, stem and seeds removed)

roma tomato (halved lengthwise)

jalapeño pepper

(14-ounce) blocks extra-firm tofu

chipotle peppers

chili powder

cumin

sea salt (plus

avocado oil

water

Preheat the oven to 450°F and line two baking sheets with parchment paper.

Place the onion wedges, red and green bell peppers, tomatoes, and jalapeño on one of the baking sheets. Drizzle with avocado oil and sprinkle with salt. Place the tomatoes cut side up and the peppers cut side down. Wrap the garlic cloves in foil with a drizzle of avocado oil and place on the baking sheet. Roast for 20 to 30 minutes, or until the peppers and onions are browned (the peppers will be done first), and the tomatoes are soft.

Place the tofu on the other baking sheet, drizzle with avocado oil, and sprinkle with salt. Spread in a thin layer. Bake for 30 to 35 minutes, or until browned and firm around the edges.

Peel the garlic cloves and stem the jalapeño. Place them in a food processor with the onion, red and green bell peppers, tomatoes, chipotles, adobo sauce, tomato paste, chili powder, cumin, and salt. Pulse to form a thick, slightly chunky sauce.

Heat the avocado oil in a large skillet over medium heat. Add the sauce and the tofu and stir to combine. Add the water and cook, stirring, for 7 to 10 minutes, or until the sauce thickens. Season to taste.

Serve in a burrito bowl or try one of the serving suggestions in the post above.

Bring the vibrant flavors of Chipotle to your own kitchen with this copycat sofritas recipe! The only difference is that this version is even better than the original. Use it for tacos, burrito bowls, and so much more!

Easy Sofritas Recipe (That's Better Than Chipotle)

(1 large block) extra-firm tofu

poblano pepper

olive oil (divided)

smoked paprika

Mexican oregano

ancho chile powder

chipotles in adobo (plus 2 tablespoons adobo)

tomato (chopped)

vegetable broth

salt

black pepper

lime juice (or vinegar)

Press the tofu in a tofu press, or wrap it in a towel and press it between a hard surface with a cast-iron skillet on top for 25-30 minutes (or overnight in the fridge).

Once it&rsquo;s pressed, crumble it into small pieces and set aside.

Tofu

Roast the poblano, either over a gas flame, in a cast-iron skillet, or in the oven until blackened on all sides. Once blackened, add it to a freezer bag or a bowl with plastic wrap overtop to steam for about 10-15 minutes.

Open the bag and remove the blistered skin. Cut off the stem end, but don&rsquo;t worry about removing all of the seeds unless you&rsquo;re sensitive to spice. You can rip or slice the poblano into strips to make blending easier.

Poblano pepper

Heat 1 &frac12; tablespoons of olive oil in a skillet over medium. Once hot, add the diced onions and saut&eacute; them for ~4 minutes until translucent.

Add the garlic and cook for another minute, then add the smoked paprika, cumin, Mexican oregano, and ancho chile powder, stirring to open up the spices.

Mix in the tomato paste, chipotle peppers, and adobo. Then add the chopped tomato and cook the mixture, stirring occasionally, for 7-8 minutes until the tomatoes are tender.

Aromatics

Transfer the tomato mixture to a food processor. Deglaze the pan with the vegetable broth, scraping up all the little bits left behind.

Add the vegetable broth to the food processor, along with salt and pepper and the poblano strips. Blend or pulse until the mixture is fairly smooth with a few chunks remaining. You can also blend it until it&rsquo;s fully smooth if you prefer.

Blend

Heat the other 1 &frac12; tablespoons of olive oil in a large skillet over medium. Once hot, add the crumbled tofu in a single layer.

Let it cook, without stirring, for 3-4 minutes to brown it. Stir and repeat the same process until each side is golden brown (about 12 minutes total).

Pour in the sofritas sauce, stirring to combine. Cook the mixture, stirring occasionally, for about 8-10 more minutes to thicken the sauce and meld the flavors.

Taste and adjust the seasonings, then add a squeeze of lime to finish the sofritas off. Serve in tacos, burritos, bowls, and salads. Happy eating!

Assembly

what a flavourful and delicious recipe. I printed so i can make it tomorro!

This is such a great recipe. My daughter in law is vegan so I decided to give it a try while they visited. Two thumbs up from everyone!

I love the way you guys substitute tofu for meat. It is so well done. I am a spice and heat type gal, so this really worked! Oh, I used it for lettuce wraps. I was delicious!

So much flavor! Love this version of sofritas.

So many delicious ways to enjoy this flavourful sofritas recipe. A great alternative to a meat-based dish. Tacos, pasta and more with this is great.

Top 4 chipotle sofritas recipes from across the web

The most viewed chipotle sofritas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sofritas - Tofu Taco Meat

Copycat Chipotle Sofritas

Sofritas

Easy Sofritas Recipe (That's Better...

Top 4 chipotle sofritas recipes from across the web

The most viewed chipotle sofritas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sofritas - Tofu Taco Meat

Copycat Chipotle Sofritas

Sofritas

Easy Sofritas Recipe (That's Better...

The most viewed chipotle sofritas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine