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Overview of a frying pan with Chipotle sofritas and a wooden spoon.
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4.80 from 5 votes

Copycat Chipotle Sofritas

This copycat chipotle sofritas recipe is so delicious, healthy, easy to make, ready in 30 minutes, and tastes just like the original!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish, Side Dish
Cuisine: Mexican
Diet: Vegan
Servings: 4
Calories: 172kcal
Author: Iosune

Ingredients

For the tofu:

  • 1 block firm tofu about 14 ounces or 400 g, drained, patted dry, and cut into 8 slices
  • 1 tablespoon extra virgin olive oil

For the sauce:

  • 3 cloves garlic peeled
  • ½ medium onion peeled and roughly chopped, I used yellow onion
  • 1 medium green bell pepper roughly chopped
  • 1 medium tomato roughly chopped
  • 1 chipotle pepper in adobo
  • 2 tablespoons adobo sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons red wine vinegar or any other type of vinegar
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup water

Instructions

  • Heat the oil in a large frying pan 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. Set aside.
  • Add all the sauce ingredients except the water to a food processor and blend until well combined.
  • Pour the sauce into a large frying pan and cook over medium-high heat for 2-3 minutes, stirring occasionally.
  • Add the tofu and stir to coat. Pour the water to make it a little saucy. Cook over medium-high heat for about 5 minutes. Serve immediately.

Video

Notes

Substitutions:
  • Extra virgin olive oil is my favorite oil for this recipe, but any other will do.
  • Make it oil-free: just omit the oil and cook the tofu in a non-stick frying pan.
  • Feel free to use any type of onion you have on hand.
  • I used the adobo sauce from the can of chipotle peppers.
  • If you can't find chipotle pepper in adobo, don't worry, just replace it and the adobo sauce with 3-4 tablespoons of tomato paste.
  • If you omit them, you'll need something to make your Chipotle sofritas spicy, like cayenne pepper or chili powder. Add it to taste until it's spicy enough for you.
  • Red wine vinegar can be replaced with other vinegar like apple cider or white vinegar. Lemon or lime juice can also be a good alternative, but I think vinegar works best.
  • Feel free to customize your Chipotle sofritas with your favorite herbs and spices.
Storage:
  • Refrigerator: store leftovers in an airtight container in the refrigerator for up to a week.
  • Freezer: store leftovers in an airtight container in the freezer for up to 3 months. It might change the texture slightly (maybe a little chewier), though.
  • Thaw: transfer to the refrigerator to thaw overnight.
  • Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 11g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1907mg | Potassium: 259mg | Fiber: 3g | Sugar: 4g | Vitamin A: 484IU | Vitamin C: 20mg | Calcium: 176mg | Iron: 3mg