Sofritas Better Than Chipotle

Layers of broiled poblanos, chipotle peppers, a few spices, and aromatics come together to make the star of the show in this recipe: the sauce. Pour this deeply layered sauce over a skillet packed with lightly fried tofu and briefly simmer. In the end, you’re left with an irresistibly smoky, slightly spicy, burrito (or burrito bowl) topping that’s shockingly wholesome (12g protein + 5g fiber per serving!). These sofritas are so good you’ll want to just eat them on their own, or over a simple bowl of rice. If you have more time, stuff them into vegan burritos, tacos, or go all out with a vegan crunchwrap supreme.

What is sofritas?

Sofritas is Chipotle’s answer to plant-based protein. It’s a fabulous taco, burrito, or quesadilla filling made from crumbled tofu that’s been simmered in an aromatic sauce made from poblano peppers, chipotle peppers, tomatoes, and spices. They’ve been around since 2014, but I wanted to share how to make a copycat Chipotle sofritas at home because (1) it tastes way better, and (2) it’s a wholesome, protein-packed versatile option you can meal prep, or pile on top of vegan nachos, use in Chipotle copycat vegan burrito bowls or breakfast burritos, or fold into tacos or quesadillas.

Why this recipe works

They have the same texture as the original. After ordering several rounds of sofritas-and-rice-only bowls from Chipotle, I’ve gotten to know the taste and texture of sofritas very well. It’s chewier, firmer, and meatier than standard extra-firm tofu you get at the grocery store. And that’s because Chipotle makes its own tofu from soybeans. To make things easier, I rely on super firm tofu instead. It’s the best option for replicating the meaty texture of Chipotle’s sofritas. It also has very little moisture, meaning there’s almost no prep work (e.g., pressing) involved. And they’re so much more flavorful. The deeply layered, smoky sauce here helps this Chipotle sofritas recipe stand out from the rest. Many other recipes just blend all of the raw sauce ingredients in a blender and call it a day. Sure, that’s easy, but it results in a bland, unmemorable sofritas. Here, the poblano peppers are broiled to bring out their naturally smoky and sweet flavor. In addition, the aromatics and spices are sautéed to bring out their richness. Everything is blended together to leave you with a deep, rich, and layered sauce.

Ingredient notes

Super firm tofu. Also known as high-protein tofu. It has the least amount of water of any variety of tofu, which means (1) you don’t need to press it beforehand, and (2) it has the same chewy, firm texture as the OG Chipotle sofritas. Where to buy: Well-stocked grocery stores, including Whole Foods, Sprouts, and Trader Joes, as well as Asian grocery stores. Popular brands include Wildwood, Nasoya, and House Foods. Poblano pepper. This is similar to a green bell pepper but it has a bit more of a kick and a slightly richer flavor. Substitute: If you don’t have access to poblanos, a small or medium green bell pepper will also work well. Chipotle pepper in adobo sauce. A little goes a long way! If you like your sofritas on the mild side, use less of the adobo sauce. Tomatoes. For tangy, fresh, and very subtly sweet flavors. Spices. A blend of cumin, Mexican oregano, and ancho chile powder adds plenty of warmth and flavor. Feel free to use regular oregano and chile powder if that’s what’s available to you. Acidic ingredients. Chipotle uses white vinegar (most likely to keep costs down). I opt for red wine vinegar, as it adds more flavor and enhances the tang of the tomatoes. And finish with a squeeze of lime for a fresh zing at the end.

Step-by-step instructions

Broil the poblano pepper. There are two ways to do this: Once it’s broiled, blistered, and blackened, that’s it. No need to peel or de-seed. Saute the aromatics. Add the onions to a hot pan with oil. Saute until they start to get some color, then add the garlic. Stir in the tomato paste, cumin, oregano, chile powder, salt, and pepper. Finish by stirring in the chopped tomatoes. Cook until they’re soft, then transfer the mixture to a blender and clean out the pan. Blend the sauce. Add the broiled poblano pepper, chipotle peppers in adobo, vinegar, and water to the blender with the tomato mixture. Blend until relatively smooth. Taste, adjusting seasonings as desired. Slice the tofu into 4 slabs and gently press with a towel to remove some water. Crumble the tofu into small pieces into a bowl. Heat the rest of the oil in a frying pan and add the crumbled tofu in a single packed layer. Cook undisturbed for a few minutes, then flip and repeat a few times, until mostly browned. Add the sauce. Pour the blended sauce over the tofu in the pan and simmer until thickened and saucy, stirring occasionally until it starts to thicken. Adjust the flavor as needed and finish it off with fresh lime juice and cilantro, if desired. Enjoy!

Tips for making this recipe

Super firm tofu is your best option. You need blueberry-sized tofu crumbles. If you’ve ever made tofu scramble, then you should be familiar with crumbling tofu. Sofritas recipes require the tofu to be crumbled but smaller: you’re going for crumbles about the same size as a blueberry. Any larger and it starts to feel more like tofu scramble and less like sofritas; plus, the sauce won’t penetrate all the way through the tofu. Don’t skip the broiled pepper. Broiling the poblano lends a nice smoky undertone and a subtle sweetness to the sofritas sauce. Broiling the pepper over the flame on a gas stove is my preferred method, as it results in a smokier flavor. Alternatively, go with the oven broiler method if you want to keep this recipe as hands-off as possible. Multitask! Want to save 10ish minutes? Cook the tofu and the aromatics in separate pans on the stove at the same time. Use it in so many ways. Sofritas are an absolute must in vegan burritos and burrito bowls! Add some white or brown rice to a bowl (or tortilla) and layer the sofritas over top along with more toppings, like:

Pico de gallo (5th recipe card in this post) Guacamole (6th recipe card)Mexican Black Beans for extra protein (or pinto beans) Refried beans (4th recipe card) Pickled onions (7th recipe card) Vegan sour cream (last recipe card) or cashew cremaVegan queso

And that’s not even all. Sofritas can be used anywhere else you need a protein-packed filling or topping. Sprinkle them on top of a platter of nachos, stuff them in tacos or quesadillas, stir them into vegan chili mac, and more. For breakfast, pair with Just Egg for breakfast burritos. And if you have my cookbook, The Vegan Instant Pot Cookbook, make the Frijoles in Chapter 3 alongside these sofritas for a Mexican-inspired meal prep. If you love this Chipotle Copycat Sofritas recipe as much as we do, please be sure to leave a rating and review below :) It’s always much appreciated!