Tofu Sofritas Chipotle Copycat Bettered

I’m a baker at heart. If I could have it my way, I’d be baking breakfast recipes, lunches, and dinner. But I know that there’s a whole world of food beyond baking and my kids love to eat savory plant-based dinners. I often do my Lentil Taco Meat, my Vegan Creamy Mushroom Pasta, or my TVP Taco Meat but if I want something a bit more fast-food-like, I go for my tofu sofritas.

What Are Sofritas?

Sofritas is a popular meat-free filling served at Chipotle. It’s delicious vegan meat for tacos, burritos, or to make taco bowls. It’s made of stir-fried shredded firm Tofu cooked in a spicy sauce made of chipotle chilies and a blend of spices.

Ingredients and Substitutions

All you need to make this recipe are a few simple ingredients:

Extra-Firm Tofu – it’s very important to use extra-firm tofu or at least firm tofu for this chipotle Sofritas recipe. If you use a softer kind of tofu, your Sofritas will be watery. Olive Oil – or any oil you love like melted coconut oil or avocado oil. Cornstarch or arrowroot flour – this is used to coat the tofu scramble and make it crispy. Dried Ancho pepper – deseeded, slightly dry roasted in a pan. This is the best option to replace the classic fresh Poblano pepper. It makes the Sofritas spicier and much faster to cook. Chipotle Dauce – I am using the La Morena brand. Chipotle Peppers in Adobo sauce – I used the same brand as above. It consists of marinated chipotle. Cumin, Smoked Paprika, Garlic – This spice mix makes the perfect combination. Lime Juice or lemon juice. Maple Syrup or Coconut sugar. This is optional, but it balances the spices in the dish. Tomato Paste – You can use thick tomato paste or tomato passata that has reduced. Vegetable Broth – or water with a seasoning cube.

How To Make Chipotle Sofritas

It’s super easy to make a Sofritas recipe at home. Some recipes use oven-roasted fresh poblano peppers but here I am sharing a much easier, straightforward version of Sofritas that everyone can make in just 15 minutes.

Tips for Making The Best Sofritas

While the recipe is quite simple, I have a few tips to make sure you make the best sofritas.

Serving Sofritas

There are many ways you can serve Sofritas: plain or with black beans. If you love black beans or just want to add a boost of plant-based protein, then stir a drained 14-ounce can of black beans in the pan. Serve Sofritas as a:

Burrito bowl – on top of cooked rice, with corn, salsa, a drizzle of lime juice, and lettuce. Tacos – use lettuce leaves or my gluten-free coconut flour tortilla recipe or fill with the Sofritas meat-free filling. Top up with crunchy vegetables like shredded lettuce, chopped red onion, cabbage, or tomatoes. Burritos – wrap in corn tortillas and place the burritos into a large 9×13-inch baking dish. Top up with salsa sauce and vegan cheese. then broiled in oven 350°F (180°C) until hot. Serve with a dollop of coconut cream, homemade guacamole, and fresh cilantro. As a dip for my Vegan Cornbread Recipe.

Storage Instructions

This Sofritas recipe is perfect for making ahead vegan dinners as it stores for up to 4 days in the fridge or in the freezer for up to 3 months. Place the leftover Sofritas in an airtight container and freeze or refrigerate until ready to use. If frozen, thaw the container in the fridge the day before serving.