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 1/2 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!
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Chipotle Sofritas
- Prep: 10 mins
- Cook: 20 mins
- Total: 30 mins
- 4
- How to
- Mexican
- Vegan
Servings 4
Chipotle sofritas, extremely delicious just like the original recipe. It’s easy to make, packed with vegan protein, and ready in 30 minutes!
Ingredients
For the tofu:
- 16 oz firm tofu (450 g), drained and cut into 8 slices
- 1 tbsp 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 tbsp adobo sauce
- 2 tbsp tomato paste
- 2 tsp red wine vinegar, any type of vinegar will do
- 2 tsp ground cumin
- 2 tsp dried oregano
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼–½ cup water (65-125 ml)
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 1/2 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 Size: 1/4 of the recipe
- Calories: 155
- Sugar: 5.9 g
- Sodium: 638 mg
- Fat: 8.9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 11.6 g
- Fiber: 3.2 g
- Protein: 10.8 g
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.
This is really good! I have not tried the Chipotle version but it cannot be better than this. We use it when we make vegan Taco Bell Crunchwrap Supremes!
If you are in a super hurry, try our shortcut version of this recipe: Crumble 2 blocks of tofu by hand into the skillet, mix in 1 or more cups chunky salsa + pack of taco seasoning, and cook it down for 8-10 minutes.
★★★★★
Thanks for the idea! I’m glad you liked it 🙂
Excellent! Very flavorful. Would not change. Thank-you!
★★★★★
Thank you so much Angela 🙂 Have a nice day!