Chipotle Sofritas look like scrambled eggs drenched in a Latin-inspired marinade, but they’re actually made from tofu. This dish appeals to meat-lovers, vegetarians, and vegans, and is meant to satisfy all types of diets, so it’s a popular meal choice among Chipotle-lovers. However, if you don’t want to drive to your nearest Chipotle and wait in line, don’t worry! We have the perfect sofritas recipe so you can replicate this dish right from your kitchen.
The secret in this recipe is the tofu. Make sure to use “extra firm” tofu to give this dish the consistency of eggs. The tofu will take on the taste of all the delicious seasonings and chilis, which is why tofu is so versatile. The recipe we share below is just the sofritas filling. So feel free to serve it any way you prefer. This simple, tasty recipe makes a great companion for your burritos, salads, tacos, or rice bowls. My kids prefer their sofritas in a corn tortilla, whereas I prefer mine in a bowl with rice and beans. I like mine spicy, so I also add fresh slices of jalapeños.
Be sure to check our recommendations below this recipe on how to prep the tofu for cooking.
- 1 medium green bell pepper
- 1 medium tomato quartered
- 1/2 medium onion quartered
- 1/2 cup water plus additional water as needed for braising the tofu
- 2 chipotle chilies
- 2 cloves garlic
- 1 tsp red wine vinegar
- 1 tsp teaspoon ancho chile powder
- 1 tsp cumin
- 1/2 tsp teaspoon dried oregano
- 1/2 tsp salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 (16-ounce) package of extra-firm tofu pressed, cut into 8 slices
- First, combine the bell pepper, tomato, onion, water, chipotle chilies, garlic, red wine vinegar, ancho chile powder, cumin, oregano, salt, and pepper into a food processor. Pulse until the marinade is slightly chunky and thoroughly combined. Then set it aside.
- In a skillet over medium-high heat, heat the olive oil. Working in batches if necessary, carefully place the tofu slices into the pan. Flip after 5 minutes, and cook until the tofu is golden brown, about 10 minutes total. Remove the tofu slices from the pan and drain them on a plate lined with paper towels.
- Next, roughly chop the tofu, or pulse the tofu in a food processor until they're in 1/4 inch pieces. Place the pieces in a bowl, and add the marinade. Cover the bowl, and allow it to sit for at least 30 minutes, or overnight in the refrigerator.
- To cook the tofu, heat a medium-sized skillet over medium-high heat. Add the marinated tofu and any remaining marinade. Add 1/4 cup of water, and bring it to a boil. Add additional water to desired consistency, and reduce to simmer. Cook until the tofu is heated, which is about 10 minutes. Season to taste with salt and pepper.
- Start with extra-firm tofu and squeeze it to extract as much liquid as possible. Wrap the tofu in paper towels and place it in a dish. Then set something heavy on top, such as another dish or a can for about 15 minutes. Once the liquid has been removed, the tofu will be much easier to cook.
- Feel free to use any of your favorite toppings: freshly diced tomatoes, onions, cilantro, or sour cream.
- This dish can be stored in the refrigerator for 4 to 5 days. Only add the extra toppings just before serving.
If you’re looking for more vegan food inspiration, here’s our list of the best vegan fast food items. Which one is your favorite?