Sofritas Recipe

5 from 2 votes

This is the ultimate copycopy chipotle sofritas recipe! 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!

Prep Time10

Cook Time25

Total Time35

Course: Lunch/Dinner

Cuisine: Mexican

Diet:

Servings:

Calories: 187kcal

Author: Allie Petersen

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
1/4 cup water
14-16 oz super firm tofu
1/2 tsp additional salt added to the tofu
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.
2 tbsp olive oil, 1 medium poblano pepper, 1 medium green bell pepper, 1/2 medium onion, 3 cloves minced garlic, 1 tsp ground cumin, 1 tsp oregano, 1/2 tsp salt
Add the tomato paste, chopped roma tomato, chopped chipotle pepper, adobo sauce and vinegar. Stir well and cook for another 2 minutes.
2 tbsp tomato paste, 1 chipotle pepper in adobo , 2-3 tbsp adobo sauce from the can, 1 chopped roma tomato, 1 tsp red wine vinegar
Transfer the chipotle/veggie mixture to a blender. Add water. Blend for 15-30 seconds. Optional: leave some chunks for texture in your sofritas.
1/4 cup water
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.
14-16 oz super firm tofu, 1/2 tsp additional salt
Pour the blended sauce back into the pan with the crumbled tofu. Let it simmer on medium heat for 10 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!
juice of half a lime

Notes

Copycat Sofritas Tips:

Use super firm tofu: This makes a HUGE difference! Extra firm tofu will not create the same firm chewy texture, but if that's all you have you can still use it. Just make sure to press it for at least 20 minutes.

Create the perfect texture: If your sofritas is too wet at the end, let it simmer for another 5 minutes to evaporate off more water.

Adjust the spice level: To add more heat (which is similar to the original sofritas) use 3 tbsp of chipotle in adobo sauce (vs. if you want less heat, only use 1 tbsp). if you like a real kick, chop up one extra chipotle pepper!

Nutrition