Copycat Chipotle Sofritas Recipe
This is the ultimate copycopy chipotle sofritas recipe that tastes like the real thing! This recipe uses the same ingredients as the original – but don’t worry – these are all simple ingredients you can find at your local grocery store! This recipe takes less than 30 minutes and is the most straightforward you will find – no broiling, roasting, tofu freezing, or lengthy steps. It’s got that same bold, smoky, chewy, and (a little) spicy flavor we all love in the original recipe – right at home! I’ll give you tips to adjust the spice to your preference and 6 ways to enjoy sofritas as home, not just burrito bowls!
What is Sofritas Meat?
Sofritas meat isn’t actually meat! It’s a plant-based protein made from tofu, crumbled and simmered in a flavorful, smoky sauce with chipotle peppers, tomato, garlic, and spices.
Why You’ll Love This Chipotle Sofritas Recipe
I’m married to an undiagnosed Chipotle addict who wants it almost weekly (lol!). But to save money, we opted to learn how to make sofritas at home – and this copycat sofritas recipe has been taste tested at least 20x! We both are obsessed!
This recipe is truly the best:
Sofritas Chipotle Copycat Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What is super firm tofu and where do I find it?
Super firm tofu is NOT the same as extra firm tofu. It is pressed to remove almost all of its water content, making it extra dense, chewy, and high in protein. This works best for sofritas!
You can find it at most grocery stores near the other tofu blocks. It usually comes in 14-16 oz.
What is chipotle pepper in adobo?
Chipotle peppers in adobo are smoked, dried jalapeño peppers that have been rehydrated and canned. They are smothered in a tangy, spicy, and slightly sweet adobo sauce made from tomatoes, vinegar, garlic, and spices.
Does this recipe actually taste like Chipotle’s sofritas?
Coming from someone who has been eating sofritas from Chipotle for years (and who lives with a husband obsessed with it too), this recipe tastes almost identical to the restaurant version!
I made sure my recipe used the same ingredients that chipotle listed on their website here. The only things I did not use were gypsum (a mineral that is like salt) and rice bran oil (we use olive oil instead).
How to make Copycat Chipotle Sofritas
In a medium-sized pan, warm 1 tbsp of oil over medium heat. Add your diced poblano pepper, green pepper, onion. Cook for 5-7 minutes until softened. Stir in the minced garlic, cumin, oregano and salt. Cook for 30 seconds until fragrant.
Add the tomato paste, chopped roma tomato, chopped chipotle pepper, adobo sauce and vinegar. Stir well and cook for another 2 minutes.
Transfer the chipotle/veggie mixture to a blender. Add water. Blend for 15-30 seconds. Optional : leave some chunks for texture in your sofritas.
In the original pan (no need to wash!) add another tbsp of oil over medium/high heat. Crumble your tofu into small pieces (size of a dime approximately) – Chipotle’s sofritas have very small pieces! Mix in your salt.
Cook for 3-5 minutes, stirring occasionally. Let the pieces brown slightly.
Pour the blended sauce back into the pan with the crumbled tofu. Let it simmer on medium heat for 5 minutes to let some of the liquid evaporate.
Finish off with juice of 1/2 a lime.
Serve right away in a bowl, taco, burrito, or however you’d like!
Extra Tip!
Don’t skip the lime – you will be shocked how much this flavor adds and the perfect finisher for the sofritas!
Sofritas Chipotle Recipe Tips
How to Serve Chipotle Sofritas
Burrito Bowl: Layer with cilantro lime rice, beans, salsa, lettuce, cheese & more.
Tacos: In a soft or hard shell taco with lettuce, guac, salsa, and more.
Burrito: Wrap the sofritas in a burrito with any fillings you love.
Nachos: Top tortilla chips with sofritas, vegan queso, beans, and more.
Stuffed peppers: Fill the peppers with sofritas, rice, beans, veggies and more.
Breakfast scramble: You can mix sofritas with tofu scramble and serve with toast.
Sofritas Chipotle Storage Instructions
Sofritas makes for great leftovers! It can be stored in an airtight container in the fridge for up to 4 days. I usually reheat in the microwave for convenience, but you can always reheat stovetop.
Can You Freeze Sofritas Meat?
Store leftover sofritas in the freezer for up to 2 months in a freezer-safe container. FYI it can become a little watery when you thaw it out so I will drain it and add in a some salsa or spices if it needs a boost of flavor.
Sofritas Recipe FAQs
Yes! Sofritas is a vegan meat alternative made from crumbled tofu. The term was originally coined by Chipotle in 2013 and was inspired by sofrito, a traditional Spanish and Latin American cooking base made of sautéed aromatic ingredients like tomatoes, onions, garlic, and peppers.
Sofritas and chorizo are both Mexican-inspired dishes that use bold, spicy, and smoky flavors – but they taste fairly different. Sofritas has a soft texture with a tomato-chipotle flavor while chorizo is firmer with paprika-vinegar flavors. If you want a plant-based chorizo, Trader Joe’s makes a delicious soy chorizo.
Sofritas has a soft, slightly chewy, and crumbled texture but isn’t as firm or chewy as something like seitan or tempeh.
Yes, sofritas has a mild to moderate spicy kick, but it’s not overwhelmingly hot. The heat mainly comes from chipotle peppers in adobo sauce, which give it a smoky, slightly spicy flavor. The poblano can give it some heat too if you use the inner white membrane.
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Ingredients
- 2 tbsp olive oil split
- 1 medium poblano pepper chopped
- 1 medium green bell pepper chopped
- 1/2 medium onion chopped
- 3 cloves minced garlic
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp salt
- 2 tbsp tomato paste
- 1 chipotle pepper in adobo finely chopped*
- 2-3 tbsp adobo sauce from the can *Use 3 tbsp for a spicier version that has similar heat to the original Chipotle sofritas
- 1 chopped roma tomato
- 1 tsp red wine vinegar or white wine vinegar
- 1/3 cup water
- 14-16 oz super firm tofu
- 1/2 tsp salt
- juice of half a lime
Instructions
- In a medium-sized pan, warm 1 tbsp of avocado oil over medium heat. Add your diced poblano pepper, green pepper, onion. Cook for 5-7 minutes until softened. Stir in the minced garlic, cumin, oregano and salt. Cook for 30 seconds until fragrant.
- Add the tomato paste, chopped roma tomato, chopped chipotle pepper, adobo sauce and vinegar. Stir well and cook for another 2 minutes.
- Transfer the chipotle/veggie mixture to a blender. Add water. Blend for 15-30 seconds. Optional: leave some chunks for texture in your sofritas.
- In the original pan (no need to wash!) add another tbsp of oil over medium/high heat. Crumble your tofu into small pieces (size of a dime approximately) – Chipotle's sofritas have very small pieces! Mix in 1/2 tsp of salt.Cook for 3-5 minutes, stirring occasionally. Let the pieces brown slightly.
- Pour the blended sauce back into the pan with the crumbled tofu. Let it simmer on medium heat for 5 minutes to let some of the liquid evaporate.
- Finish off with juice of 1/2 a lime. Serve right away in a bowl, taco, burrito, or however you'd like!
