Chipotle Sofritas

Chipotle sofritas, extremely delicious just like the original recipe. It's easy to make, packed with vegan protein, and ready in 30 minutes!

This Chipotle sofritas recipe is going to blow your mind! It is super flavorful and delicious, as well as packed with lots of good-quality vegan protein. It is suitable for both vegans and vegetarians!

As you know, sofritas go amazingly well with dishes like burritos or tacos, but you can actually add them to all your favorite recipes! They are a wonderful ingredient full of flavor that you can use to create new and different dishes.

Besides, you can add, change, or replace any of the spices you don't like. It may not taste like the original recipe though, but it will surely be the perfect recipe for you and your family. On the other hand, although you can also use a knife, I do think a food processor is way more convenient to make this recipe.

Chipotle sofritas, packed with lots of vegan protein, flavorful, and easy to prepare. It is a super convenient recipe to add to all your favorite dishes and it's ready in just 30 minutes!

Chipotle sofritas recipe - Short video

How to make chipotle sofritas - Step by step

• Heat the oil in a large skillet and when it’s hot, add the tofu slices (photo 1). Cook over medium-high heat until both sides are golden brown (photo 2).
• Roughly chop the tofu into small pieces with a knife, or pulse the tofu in a food processor (photo 3). Set aside.
• Add all the sauce ingredients except the water to the food processor (photo 4) and blend until well combined (photo 5).
• Pour the sauce into a large pan and cook over medium-high heat for 2-3 minutes (photo 6), stirring occasionally.
• Add the tofu (photo 7) and stir to coat. Pour in ¼ to ½ cup of water (65 to 125 ml) to make it a little saucy (photo 8). Add more or less water depending on the texture you’re looking for. Cook over medium-high heat for about 5 minutes.
• Serve your chipotle sofritas immediately.

Pro tips

• I don’t press the tofu because I don't think it's necessary and it also saves some time. I just drain it and discard de liquid. However, if you want to press it, wrap if with some paper towels and apply a heavy weight on top.
• Firm or extra firm tofu are the best choices for your tofu sofritas, as silken or other soft tofu types wouldn’t work as good.
• Feel free to customize your copycat chipotle sofritas recipe with your favorite herbs and spices, such as paprika.
• Any type of oil and vinegar will do. You could also use lemon juice instead.
• If you can’t find chipotle peppers, add some cayenne pepper to taste and use more tomato paste instead of the adobo sauce.
• I use the adobo sauce from the can of chipotle peppers.

What is chipotle sofritas?

Chipotle sofritas is an ingredient made of chopped or shredded tofu, garlic, onion, and tomato, among other veggies and spices. It is very flavorful, a little spicy and saucy, and great to use in Mexican-style recipes.

How long will chipotle sofritas keep?

If you make a big batch of chipotle sofritas and you have leftovers, I suggest you keep them in a sealed container in the fridge for up to 1 week. You can reheat them in the microwave or in a saucepan over medium-high heat until warm enough.

How to serve chipotle sofritas

This ingredient is perfect to serve with Mexican-inspired dishes, such as vegan burritos, vegan tacos, vegan fajitas, or even vegan burrito bowls! You can also have it with some rice, black beans, and a dip of guacamole. Or even add it to your salads!

Looking for more how-to recipes?

• Red Enchilada Sauce
• Chili Powder
• Marinara Sauce
• Vegan Pepperoni
• Soyrizo

Did you make this Chipotle sofritas recipe?

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Chipotle Sofritas

Chipotle sofritas, extremely delicious just like the original recipe. It's easy to make, packed with vegan protein, and ready in 30 minutes!

5 from 3 votes

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Course: How to

Cuisine: Mexican

Diet: Vegan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

For the tofu:

• ▢ 16 oz firm tofu, drained and cut into 8 slices
• ▢ 1 tablespoon extra virgin olive oil

For the sauce:

• ▢ 3 cloves of garlic, peeled
• ▢ ½ onion, peeled and quartered
• ▢ ½ green bell pepper, quartered
• ▢ 1 medium tomato, quartered
• ▢ 1 chipotle pepper in adobo
• ▢ 2 tablespoon adobo sauce
• ▢ 2 tablespoon tomato paste
• ▢ 2 teaspoon red wine vinegar, any type of vinegar will do
• ▢ 2 teaspoon ground cumin
• ▢ 2 teaspoon dried oregano
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ ¼-½ cup water

Cook ModePrevent your screen from going dark

Instructions

• Heat the oil in a large skillet and when it’s hot, add the tofu slices. Cook over medium-high heat until both sides are golden brown.
• Roughly chop the tofu into small pieces with a knife, or pulse the tofu in a food processor (I prefer to use a food processor). Set aside.
• Add all the sauce ingredients except the water to the food processor (garlic, onion, green bell pepper, tomato, chipotle pepper, adobo sauce, tomato paste, vinegar, cumin, oregano, salt, and pepper) and blend until well combined.
• Pour the sauce into a large skillet and cook over medium-high heat for 2-3 minutes, stirring occasionally.
• Add the tofu and stir to coat. Pour in ¼ to ½ cup of water (65 to 125 ml) to make it a little saucy. Add more or less water depending on the texture you’re looking for. Cook over medium-high heat for about 5 minutes.
• Serve immediately with Mexican-inspired dishes like vegan burritos, vegan tacos, vegan fajitas, or even vegan burrito bowls!
• Keep the leftovers in a sealed container in the fridge for up to 1 week.

Notes

• I don’t press the tofu because I don't think it's necessary and it also saves some time. I just drain it and discard de liquid.
• Firm or extra firm tofu are the best choices for your tofu sofritas, as silken or other soft tofu types wouldn’t work as good.
• Feel free to customize your chipotle sofritas with your favorite herbs and spices, such as paprika.
• Any type of oil and vinegar will do. You could also use lemon juice instead.
• If you can’t find chipotle peppers, add some cayenne pepper to taste and use more tomato paste instead of the adobo sauce.
• I use the adobo sauce from the can of chipotle peppers.

Nutrition

Serving: 1serving | Calories: 155kcal | Carbohydrates: 11.6g | Protein: 10.8g | Fat: 8.9g | Saturated Fat: 1.5g | Sodium: 638mg | Fiber: 3.2g | Sugar: 5.9g

Update Notes: This post was originally published in March of 2018, but was republished with new photos, step-by-step instructions, and tips in January of 2022.