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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!
Chipotle’s sofritas is made from shredded tofu braised in chiles and a blend of fragrant seasoning blends and spices.
Poblano Pepper: You will need one poblano pepper for this recipe.
Chipotle Peppers: Canned in adobo sauce.
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!)
While the sauce has a few steps, it comes together rather easily.
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.
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.
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.
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.
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.
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.
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.
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.
New to pressing tofu!? Wrap in a paper towel and place a heavy object on top. Or, use a tofu press.
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