Copycat Chipotle Tofu Sofritas Recipe (Vegan)
Copycat Chipotle Tofu Sofritas tacos, just like you get at Chipotle!
The moment I tried their vegan sofritas tofu, I came back to create this copycat version. Braised tofu in a spicy adobo sauce with pinto beans and spices—this recipe is delicious!
We are big fans of Chipotle in my home. 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 where we know we’ll be able to eat a satisfying meal. Spicy, chewy and perfect on taco bowls, tofu sofritas is one of our favorite taco fillings.
If you like the tofu sofritas at Chipotle, then you’ll love this copycat version.
See below for tips on how to make this tofu sofritas at home, or scroll down to the full recipe.
Why I love this recipe
As a vegetarian family, Chipotle is our go-to option when we are on road trips or need a healthy meal, fast. I almost always get the same order (burrito bowl with sofritas) and while I love theirs, I knew I could make my own at home.
Chipotle’s sofritas are made from shredded tofu braised in chiles and a blend of fragrant seasonings and spices. Well, this copycat recipe is the same!
This vegan tofu sofritas recipe tastes like a blend of paprika, cumin, and chile peppers. Spicy, smoky, and sweet, I find that it’s the perfect balance of savory and comfort.
It’s fantastic as a taco filling, but I’ve also used it in burritos or on taco salads. If you have any leftovers, try this one on top of my guacamole salad, as it tastes like Chipotle’s burrito salad.
Ingredients
- Poblano Pepper: You will want to roast the poblano pepper. I do this in the oven, but you can also do it over a flame if you have a gas stove.
- Chipotle Peppers: Canned in adobo sauce. If you have any leftovers chipotle peppers, then you can freeze them! As I don’t usually use an entire can, I freeze in this silicone tray.
- Tomatoes: I love fire-roasted tomatoes and think they add a nice flavor, but they can be hard to find. You can use regular canned tomatoes as a substitute.
- Cumin: Ground cumin is used for warm and cozy flavors that are unique to Chipotle sofritas. I don’t recommend skipping it.
- 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 if you can find them!)
Subtitutions
I add in pinto beans for extra protein and fiber to this tofu sofritas recipe, but black beans or kidney beans would also work. Or, you can leave them out together.
Regular canned tomatoes work as a substitute for the fire-roasted tomatoes.
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.
How to Make This Copycat Chipotle Tofu Sofritas Recipe
While the sauce has a few steps, it comes together rather easily.
Roast the 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.
Frequently Asked Questions
What type of tofu should I use?
I prefer extra-firm or super-firm tofu as these varieties have less water content, resulting in a better, “meatier” textu
Do I need to press the tofu?
I almost always press my tofu before using it to remove excess moisture. 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.
Serving Notes
In true Chipotle tofu sofritas fashion, serve these any way you like. I prefer it in tortillas with shredded lettuce, guacamole, pico de gallo, 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, wrapped in a burrito, on top of a salad, or however you enjoy your favorite burrito filling.
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. If you are in a rush and don’t have time to press your tofu then just give it a big squeeze over the sink and allow as much water to be released as possible.
More Mexican-Inspired Recipes
- Avocado Salad
- Mexican Stuffed Sweet Potatoes
- Stuffed Zucchini Peppers
- Homemade Salsa for Canning
- Black Bean Soup
More Vegan Taco Recipes
- Chipotle Tofu Tacos
- Vegan Lentil Tacos
- Fishy Tofu Tacos
- Air Fryer Vegan Cauliflower Tacos
- Vegan Potato Tacos with Mushrooms
- Black Bean Tacos
Video
Vegan Chipotle Tofu Sofritas Tacos
Equipment
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 14 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
- 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.
- Place the chipotle peppers, adobo sauce, garlic, tomatoes, cumin, salt and sugar in the blender (or food processor) alongside the roasted poblano peppers and puree until smooth.
- Crumble the tofu with your hands or use a box grater. Put in a bowl and set aside.
- 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.
- 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
Nutrition
If you try this tofu sofritas recipe, make sure to come back to leave a rating and a comment. Seeing you make my recipes makes my day and your feedback helps other readers!