Save This
This hearty Sofritas recipe has become my go-to plant-based protein option when I'm craving something with bold Mexican flavors. Inspired by Chipotle's popular menu item, this homemade version delivers all the smoky, spicy goodness with ingredients you can control.
I first created this recipe when trying to recreate my favorite Chipotle order at home during lockdown. What started as a necessity quickly became a weekly staple that my family now requests more often than the restaurant version.
Ingredients
- Extra firm tofu: provides the perfect meaty texture once crumbled and crisped
- Roma tomato: adds fresh acidity and natural sweetness when charred
- White onion: delivers aromatic depth especially when slightly caramelized
- Fresh garlic cloves: intensify flavor when roasted under the broiler
- Chipotle peppers in adobo sauce: create that signature smoky heat
- Adobo sauce from the can: infuses everything with tangy complexity
- Tomato paste: concentrates umami and helps thicken the final sauce
- Salsa of choice: adds depth and saves you prep time
- Avocado oil: withstands high heat without breaking down
- Ground cumin: brings earthy warmth essential to Mexican flavors
- Ancho chile powder: offers mild heat with fruity undertones
- Salt: balances and enhances all the flavors
Step-by-Step Instructions
- Char the Vegetables:
- Place roma tomato, white onion, garlic cloves, and chile peppers under the broiler until they develop dark spots and begin to soften. The charring process adds incredible smoky depth that makes this recipe special. Watch carefully to prevent burning completely.
- Prepare the Sauce Base:
- Once vegetables are charred, remove the pepper skins if they're too blackened. Transfer all charred vegetables to your food processor along with chipotle peppers, adobo sauce, tomato paste, and your favorite salsa. Blend until you achieve a smooth, vibrant sauce with tiny flecks of char throughout.
- Crisp the Tofu:
- Heat avocado oil in a large skillet over medium heat until it shimmers. Add your drained and pressed tofu, then use the back of a wooden spoon to crumble it into small, ground meat-like pieces. Allow it to cook undisturbed for 1-2 minutes before stirring to develop crispy edges. Continue cooking for 3-4 minutes until you see golden spots forming.
- Add Spices:
- Sprinkle the cumin and ancho chile powder over the crisped tofu. Stir continuously for about 30 seconds to toast the spices without burning them. This quick toasting releases essential oils in the spices and dramatically improves their flavor profile.
- Combine and Simmer:
- Pour your prepared chipotle sauce over the seasoned tofu and stir thoroughly to combine. Reduce heat to a gentle simmer and allow everything to cook together for 5 minutes, stirring occasionally. The sauce will thicken slightly as moisture evaporates, intensifying the flavors and creating the perfect consistency.
Save This
The chipotle peppers are truly the magic ingredient in this recipe. I learned through experimentation that using both the peppers AND additional adobo sauce creates layers of smoky flavor that make this dish absolutely craveable. My vegetarian daughter now requests this weekly, claiming it's better than anything she can order out.
Storage and Meal Prep
Sofritas keeps exceptionally well in an airtight container in the refrigerator for up to 5 days. The flavors actually continue to develop and intensify over time, making this an ideal meal prep option. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop with a splash of water if needed to restore moisture.
Creative Serving Ideas
While the classic burrito bowl with rice and beans never disappoints, sofritas is remarkably versatile. Try it as a filling for stuffed peppers, mixed into scrambled eggs for a protein-packed breakfast, or even as a unique topping for loaded nachos. One of my favorite unexpected uses is stirring cold leftovers into hummus for an incredible dip with tortilla chips. The possibilities are nearly endless.
Customizing Your Heat Level
The recipe as written creates a medium spice level that most people find pleasantly warming without overwhelming heat. For a milder version, reduce the chipotle peppers to just one and use less adobo sauce, supplementing with additional tomato paste for body. Heat seekers can add a fresh jalapeño to the charred vegetables or incorporate a pinch of cayenne pepper with the other spices. Remember that the heat intensifies slightly as the dish sits overnight.
Making It Your Own
The beauty of homemade sofritas is the ability to adjust flavors to your preference. Try adding a squeeze of lime juice at the end for brightness, a drizzle of maple syrup for subtle sweetness that balances the heat, or even a splash of soy sauce for deeper umami notes. Some cooks enjoy incorporating finely chopped walnuts with the tofu for added texture variation. Trust your palate and make it your signature dish.
Common Queries
- → What type of tofu works best for sofritas?
Extra-firm tofu is ideal, as it provides a hearty texture and holds up well during cooking and simmering in the sauce.
- → How spicy is this dish?
The chipotle peppers and adobo sauce deliver a smoky heat, but you can adjust the amount for a milder or hotter result.
- → Can sofritas be made ahead of time?
Yes, it keeps well refrigerated for 3–4 days and can also be frozen for future meals, making it a great meal prep option.
- → What are some serving suggestions?
Spoon over rice with beans, tuck into tacos or burritos, or use as a protein-packed topping for salads or grain bowls.
- → Can the dish be customized?
Absolutely! Add more chipotle for extra heat, toss in sweet peppers for color, or finish with fresh cilantro and lime juice.