Copycat Chipotle Tofu Sofritas Recipe (Vegan)

By Alexandra Caspero on January 11, 2022
This copycat Chipotle recipe is perfect for tacos, burrito bowls, salads and more.
Makes 8-10 tacos

Vegan Copycat Chipotle Tofu Sofritas tacos, just like you get at Chipotle! If you’ve tried their sofritas tofu before, then you’ve gotta try this copycat version. Braised tofu in a spicy adobo sauce with pinto beans and spices, this recipe is delicious! Vegan and easily gluten-free.

We are big fans of Chipotle. Since french fries are the only vegetarian option at 95% of most fast-food restaurants, it’s nice to have a national chain that we know we can grab a fairly healthy plant-based meal at. Now that Chipotle offers sofritas tofu as a vegan option, it’s become one of the few fast-food places that we know we’ll be able to eat a satisfying meal at.  

When we lived in California, we road tripped all the time. What, with Lake Tahoe, San Francisco, Monterey and Napa all within a two hour drive. Completely spoiled with all of the wonderful places around us, we traveled often as we weren’t quite sure how long we would actually be in Northern California.

After a quick weekend away, we’d often stop by Chipotle on the way home. A quick, easy and accessible stop for a late lunch on the road, knowing that the fridge would be almost empty upon our return.

I can’t remember when they introduced tofu sofritas but once we both tasted it, it became our go-to pick. Spicy, chewy and perfect on taco bowls, tofu sofritas is one of our favorite taco fillings.

Here’s how to make it at home. That’s exactly the method that we are doing here!

three tacos filled with sofritas

What are sofritas made from? 

Chipotle’s sofritas is made from shredded tofu braised in chiles and a blend of fragrant seasoning blends and spices. 

Ingredients for Vegan Chipotle Sofritas

Poblano Pepper: You will need one poblano pepper for this recipe.
Chipotle Peppers: Canned in adobo sauce.
Garlic
Tomatoes: Fire-roasted tomatoes give extra heat.
Cumin: Ground cumin is used for warm and cozy flavors that are unique to Chipotle sofritas.
Paprika: A staple to Mexican and Spinach recipes, paprika gives this vegan sofritas recipe more depth and flavor.
Tofu: Drained and pressed. Extra-firm tofu is best in this recipe, but firm will also work.
Tortillas: You can use either corn or flour tortillas for this recipe, though we prefer flour. (La Tortilla factory makes the best!)

vegan sofritas filling for tacos in pan with wooden spoon

How to Make This Copycat Chipotle Sofritas Recipe

While the sauce has a few steps, it comes together rather easily. 

How to roast a poblano pepper

To start, roast the poblano pepper. After rubbing the poblano pepper with a little oil, place on a baking sheet and roast for 15-20 minutes until charred on all sides. Transfer to a bowl, cover and let steam for 10 minutes. 

Rub off the skin, then remove stem and seeds and roughly chop. If you prefer a spicier sauce, then don’t remove the seeds before placing into the blender. 

Make the spicy sofritas sauce 

Next, place the chipotle peppers, adobo sauce, garlic, tomatoes, cumin, salt and sugar in the blender (or food processor) and puree until smooth.

Cook the tofu

Shred or crumble the tofu either with your hands or using a box grater. Place in a bowl and set aside.

Heat olive oil over medium heat in a large skillet and add the onion. Cook until softened, but not browned. Stir in the tofu and cook for until tofu starts to get crispy and slightly golden. Use a wooden spoon to break up any large tofu pieces. 

Add in the sofrito sauce along with the pinto beans and simmer for 15 minutes, until mixture is heated through and slightly thickened. I added in pinto beans for extra protein and fiber, but black beans or kidney beans would also work. Or, you can leave them out together.

Side image of the tacos with the tofu sofritas filling and garnishes

How do you serve the tofu sofritas? 

In true Chipotle tofu sofritas fashion, serve these any way you like. I prefer it in tortillas with shredded lettuce, guacamole, salsa, brown rice and cilantro. The filling will keep for a while in the fridge in an airtight container, so feel free to make a batch to eat throughout the week!

It’s also fantastic in a vegan burrito bowl, wrap or burrito, on top of a salad or however you enjoy your favorite burrito filling. 

Do you need to press tofu before using it?

Ideally, yes- if you have time. Tofu comes packed in water, and pressing the tofu before cooking will ensure that your finished dish isn’t watery. Removing the water from the tofu by pressing it allows the tofu to then soak up whatever sauce you are cooking it in– like this sofritas sauce! I have a tutorial here on how to cook tofu properly.

How to press tofu

My tofu press is one of the workhorses in my kitchen for simple tofu press. Considering that we eat tofu at least a few times a week, it’s a no-brainer tool that I’ve got in my kitchen. 

No tofu press ? No problem. Drain your tofu from the package, then give it a quick rinse. Wrap in a paper towel or kitchen towel and place a heavy object on top, like a cast-iron pan with a few canned goods or a few cookbooks. 

Let the tofu drain for ~10-15 minutes, until most of the water is removed. 

In a rush and don’t have time to press your tofu? In this case, just give it a big squeeze over the sink and allow as much water to be released as possible.

 

The filling for the vegan tofu sofritas being made in a pan with a wooden spoon

Is Chipotle Tofu Vegan?

Yes! The sofritas tofu filling at Chipotle is vegan and gluten-free; just like this recipe! 

If you want to keep the entire recipe vegan, serve with tortillas of choice and your favorite dairy-free toppings. To keep things gluten-free, then ensure that you use a gluten-free corn tortilla.

What does sofritas taste like?

This vegan sofritas recipe tastes like a blend of paprika, cumin, and chile peppers. Spicy, a little bit of smoky, and a little bit of sweet, this recipe is the perfect balance of savory and comfort.

Side image of the tofu sofrita tacos on a plate ready to be served

More Recipes You Will Enjoy

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close up of tofu sofrito tacos

Vegan Chipotle Tofu Sofritas Tacos

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 tacos 1x
  • Category: dinner
  • Method: stove top
  • Cuisine: mexican, main, vegan, vegetarian
  • Diet: Vegan

Description

Copycat Chipotle Tofu Sofritas tacos, just like you get at Chipotle! If you’ve tried their sofritas tofu before, then you’ve gotta try this copycat version. Braised tofu in a spicy adobo sauce with pinto beans and spices, this recipe is delicious! Vegan and easily gluten-free.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 tacos 1x
  • Category: dinner
  • Method: stove top
  • Cuisine: mexican, main, vegan, vegetarian
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 tacos 1x
  • Category: dinner
  • Method: stove top
  • Cuisine: mexican, main, vegan, vegetarian
  • Diet: Vegan
Scale

Ingredients

  • 1 poblano pepper
  • 2 tablespoons chipotle peppers, canned in adobo sauce
  • 2 tablespoons adobo sauce
  • 3 cloves garlic
  • 1 cup canned, drained, fire-roasted tomatoes
  • 1/2 teaspoon each: ground cumin, smoked paprika, salt and brown sugar
  • 2 tablespoons canola oil
  • 1/4 cup chopped onion
  • 1 (15 ounce) container extra firm tofu, drained and pressed (see notes)
  • 1 can pinto beans, drained and rinsed
  • 1/4 cup chopped cilantro
  • 8 tortillas, for serving
  • Any taco toppings you like

Instructions

  1. Preheat oven to 425°F. Rub the poblano pepper with a little oil, and place on baking sheet. Roast 15-20 minutes, or until charred on all sides, turning with tongs. Transfer to bowl, cover, and let steam for about 10 minutes. Rub off skins. Remove stem and seeds and roughly chop, then place in the blender.
  2. Place the chipotle peppers, adobo sauce, garlic, tomatoes, cumin, salt and sugar in the blender (or food processor) and puree until smooth.
  3. Crumble the tofu with your hands or use a box grater. Put in a bowl and set aside.
  4. Heat olive oil over medium heat and add the onion. Cook for 4-5 minutes until softened, but not browned. Stir in the tofu and stir fry for 2-3 minutes until tofu starts to get crispy and slightly golden. Use a wooden spoon to break up any large tofu pieces. Next, add the sofritas sauce and pinto beans, then simmer for 15 minutes, adding a splash of water as needed until the tofu mixture thickens, reduces and is heated through.
  5. Serve in tortillas with toppings of choice. We love this best in flour or corn tortillas with shredded lettuce, rice, avocado and lots of salsa!

Notes

New to pressing tofu!? Wrap in a paper towel and place a heavy object on top. Or, use a tofu press.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

If you like these Chipotle Tofu Sofritas, then you’ll want to try these other vegan tofu recipes: Vegan Tofu Nuggets , Peanut Tofu Buddha Bowl, Tofu Tinga Tacos 

vegan copycat chipotle sofritas tofu tacos

 

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. jim
      May 6, 2022 AT 5:17 pm

      This is good. Great job with recipe!!!

    2. Robert
      October 23, 2019 AT 7:08 am

      I like tacos in almost any form. The seasoning and fire in these are the best.

      1. Alex
        October 23, 2019 AT 11:39 am

        So glad you liked it! Thanks Robert!

    3. cheryl lenz
      October 23, 2019 AT 6:26 am

      My husband loves this spicy version.

    4. Sam
      October 22, 2019 AT 2:31 pm

      I made these last night. Big hit with the kids!

    5. Rupal Patel
      September 14, 2018 AT 6:30 pm

      Hi Alex,

      What brand canned chipotle peppers and adobo sauce did you use for this recipe?

      1. Alex
        September 16, 2018 AT 7:15 pm

        Hi Rupal, I used the Embasa brand

    6. Laura Lee
      September 5, 2018 AT 6:26 am

      Thanks for this this yummy dish….

      I increased some of the seasonings and used the whole can of fire roasted tomatoes. I decreased the chipotle peppers and adobo sauce from the recipes I love my food with kick but I knew the amount you had used would have been just too spicy for me. I just used one tablespoon adobo sauce and none of the chipolte peppers. You can always add more chipotle adobe sauce near the end when its cooking, if you find its not spicy enough. I plan to have it next time without the taco shells. I’ll just have it served alongside some oven roasted potatoes or potato pancakes and green beans, for a kinda breakfast at dinner time dish.

    7. Alex
      May 29, 2018 AT 9:58 am

      Hi Shannon, what kind of pepper did you use? Did you remove the seeds of the poblano? While a poblano isn’t as spicy as a jalapeno, sometimes you can get a hot one. Remove the seeds should decrease the heat significantly.

    8. paige
      May 21, 2018 AT 2:30 pm

      This looks so good I can’t wait to try this! I’ve been wanting to make sofritas for forever !!

    9. Baxter
      May 21, 2018 AT 1:28 am

      Looking amazing!! Can’t wait to try this. Thaks for sharing

    10. Janelle Embree MS RDN, CDE
      May 10, 2018 AT 11:29 am

      I always roast peppers right over my gas burner(next to the flame). then transfer to a plastic bag to steam. Way quicker than in the oven!

      1. Alex
        May 11, 2018 AT 8:09 am

        Such a great tip! I used to do that as well. Sadly, our new house came with an electric oven and not a gas one. But- either way works!