Are you looking to recreate the amazing taste of the famous Chipotle Sofritas in the comfort of your home? You’re in luck! With this easy recipe, you can make crispy tofu crumbles braised in a spicy chili sauce, just like they do at Chipotle. Give it a try and taste how close this copycat recipe comes to the real thing!
Don’t stop there. Try more copycat Chipotle vegan recipes like Chipotle plant-based chorizo, Chipotle veggie bowl, Chipotle veggie burrito, or Chipotle fajita veggies.
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What to expect?
In 2014, Chipotle introduced this tofu-based dish called Sofritas as an answer to the increasing popularity of meatless dishes.
For those who never tried it, this review in Orlando Weekly describes it perfectly. “It’s spicy, but less spicy than I’d expected; the flavor is more just basically savory with strong cumin and pepper overtones. Texturally, it’s got a firmer chew to it than ground beef; it’s not too soft, but it’s neither spongy nor rubbery. There were chopped peppers and larger chunks of tofu apparent in the mix.”
It is not easy to find out all ingredients just by taste and re-create a recipe Chipotle has perfected for a year. Fortunately, Chipotle nutrition calculator provided further clues by listing all ingredients: tofu, bell peppers, chipotle chili, poblano pepper, onion, garlic, tomato, tomato paste, black pepper, cumin, oregano, red wine vinegar, red bran oil, salt, and water. Some are easy to find and buy as a home cook, and some will need substitutions.
So what to expect from our copycat Chipotle Sofritas recipe? It will be a crumbled tofu dish braised in hot chili peppers and Mexican spices. If you eat it alone it will be kind of hot, but mixed with all other burrito ingredients, it will be balanced by them perfectly. It will be easy to make, and with simple ingredients, which you can easily find.
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Ingredients
Let’s talk about which ingredients we can use and which ones you need to substitute to re-create at home the perfect Chipotle Sofritas.
- Tofu → Use firm or extra-firm tofu.
- Bell peppers
- Chopped tomatoes → If you can’t find fresh ripe tomatoes, use a canned version.
- Veggie broth
- Chipotle peppers canned in adobo sauce → Chipotle chilies are the smoked-dried version of jalapeño chili peppers. If you buy them dried, you must soak and cook them before using them. We prefer using this canned version.
- Adobo sauce → It is the easiest way to add some Mexican hotness without much preparation.
- Onion
- Garlic
- Red wine vinegar
- Spices: ground coriander seeds, ground cumin seeds, oregano, thyme, hot chili powder or flakes, and sweet smoked paprika powder.
- Olive oil or coconut oil instead of red bran oil
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Instructions
Frying tofu slices
- Press tofu. We used our trusted TofuBud*, but you can choose any DIY method or tofu press. For more information, tips, and steps, read our guide to pressing tofu, including an honest review of TofuBud.
- Slice the pressed tofu horizontally into 0.5-inch slices.
- We used our UnoCasa cast-iron skillet* and heated it over medium/high heat.
- Add some oil and fry the tofu slices until they get a golden brown crust.
- Once ready, chop the slices in a food processor to end up with a “ground beef”-like texture.
Preparing the marinade
- Wash and largely chop the bell peppers.
- Peel and cut the onion in half
- Peel the garlic cloves.
- Measure all other ingredients
- Add them to the food processor or blender.
- Pulse them a couple of times to get them chunky. You don’t want a smooth purée. It should rather look like a chunky vegan marinara sauce.
- Mix the marinade and fried tofu crumbles well in a mixing bowl. Leave it for 30 minutes to marinate.
Braising the tofu crumbles
The term “sofrito” in Spanish means small pieces braised in cooking oil. So this dish is exactly like that: crumbled tofu pieces cooked in a spicy Mexican sauce.
- We used our UnoCasa cast-iron skillet* and heated it over medium heat.
- Add a bit of veggie broth if you feel the sauce becomes too thick at the end of the marinating time. Start with ¼ cup (approx. 50 ml).
- Add the marinated tofu scrambles together with the whole marinade sauce and cook for about 10 minutes.
Cooking tips
- Can you skip frying tofu? No. If you aim to have the perfect meaty texture, frying is essential. If you use pressed, raw tofu, it will likely be a spicy tofu scramble.
- Pulse instead of puree – The original Sofritas served by Chipotle has pepper chunks, it is not tofu crumbles in a hot, red sauce.
Variations
- TVP vs tofu: Swap out the tofu for textured vegetable protein. Both have a texture close to ground meat, but TVP may be quicker to prepare.
- Fresh green herbs: Swap out dried herbs for fresh ones. But keep in mind that you need to adjust the amount in the recipe card. 1 Tablespoon fresh equals 1 teaspoon dried.
- Different herbs and spices: In addition to oregano and thyme, try combining them with rosemary or sage for a different flavor profile.
- Extra heat: This copycat Sofritas recipe is quite spicy already, but if you can take it, add even more chili pepper or a pinch of cayenne pepper for an extra kick of heat.
Serving ideas
Tofu Sofritas in Chipotle is a vegan protein option added to burritos, salad bowls, tacos, and more. We created this vegan burrito bowl that has lots of delicious copycat Chipotle ingredients like Chipotle fajita veggies, fresh corn tomato salsa, cilantro lime brown rice, shredded romaine lettuce, black beans, guacamole, and shredded vegan cheese.
Or you can wrap up your own burrito or build your own salad bowl to match your taste with ingredients like:
- Spicy fajita veggies (bell pepper and onions) in a sheet pan
- Sweet potato rice
- Hot salsa
- Vegan nacho cheese sauce
- Vegan queso dip
- Scallion, chives, cilantro
- Lime juice
- Tortilla chips
- Flourless tortilla
Storing tips
Whether you have leftovers or want to make your Chipotle Sofritas in advance, the good news is that it is very easy to store!
In the fridge: Store it in an airtight container for up to one week.
In the freezer: This tofu Sofritas is super freezer-friendly after being cooked. Store it in an airtight container for up to two months.
Thawing: To thaw it, warm it in the oven, microwave, or a frying pan.
FAQs
While none of the articles about Chipotle mentions adobo sauce, still, most of the copycat recipes use it. Using canned Chipotle chilies in adobo sauce is, in fact, the easiest, quickest, and most flavorful way to make a copycat Sofritas. Or you can make them at home using this easy adobo sauce recipe.
Poblano peppers are also a popular type of pepper in Mexican cuisine. They are not overly spicy, they just add a little kick. It is not easy to buy these peppers for some, so you can substitute them with a mix of smoked sweet paprika powder and hot chili powder to get the flavor as close as possible.
In a way, yes. Both meat and tofu are bland without any spices. What they also have in common is that they can be turned flavorful with the proper seasoning. The texture of tofu crumbles is also quite close to minced meat since the crumbles are chewy and gummy.
If you eat it alone it will be kind of hot, but mixed with all other burrito ingredients, it will be balanced by them perfectly.
More copycat Chipotle recipes
If you want to recreate more copycat dishes at home, check out these 19 Chipotle copycat recipes.
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Chipotle Sofritas (Copycat) Recipe
Equipment
Ingredients
Tofu marinade
- 1 Bell Pepper
- ¾ cup Chopped tomatoes canned
- ½ cup Veggie broth
- 1 tsp Red wine vinegar
- 1 Chipotle chili canned in adobo sauce
- 2 Tbsp Adobo sauce
- ½ Onion (medium)
- 2 cloves Garlic
- ¼ tsp Ground coriander seeds
- 2 tsp Ground cumin seeds
- 2 tsp Oregano dried
- ¼ tsp Thyme (dried)
- ¼ tsp Hot chili powder or flakes
- ½ tsp Sweet smoked paprika powder
- 1 tsp Salt
- ⅛ tsp Black pepper
Instructions
Frying the tofu slices
- Use a firm tofu and press it. Pat it dry with a paper towel.
- Slice the pressed tofu horizontally into 0.5-inch slices.
- Use a large skillet or frying pan and heat it over medium-high heat.
- Add some oil and fry the tofu slices until they get a golden brown crust.
- Once ready, chop the slices in a food processor to end up with a “ground beef”-like texture.
Preparing the marinade
- Wash and largely chop the bell pepper, peel and cut the onion in half, and peel the garlic cloves. Measure all other ingredients.
- Add all marinade ingredients to a food processor and blend them chunky. Or rather pulse them. You don’t want a smooth purée.
- Take a mixing bowl and mix marinade and tofu crumbles well. Leave it for 30 minutes to marinate.
Braising the tofu crumbles
- Use a large skillet or a frying pan and heat it over medium heat.
- If you feel the sauce became too thick at the end of the marinating time, add a bit of veggie broth. Start with ¼ cup.
- Add the marinated tofu scrambles with the whole marinade sauce and cook for about 10 minutes.
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