This dish was inspired by the tofu option known as “sofritas” from Chipotle. Have you given it a try? I frequently include it in my burrito bowl for some extra plant-based protein. It’s robust, saucy, and has a kick, making the additional three-dollar fee for guacamole justifiable.
I created this recipe based on Chipotle’s ingredient list. After that, I adjusted the quantities and the technique until it met my taste preferences perfectly. Honestly, I prefer this version even more! It’s fresh, flavorful, and nicely seasoned. Occasionally, Chipotle’s sofritas can be so spicy that they overshadow the other tastes in my bowl.
Sofritas Ingredients
Chipotle’s recipe draws inspiration from sofrito, a flavorful base made of garlic, onions, and peppers common in Spanish and Latin American cooking. The complete recipe is below, but here’s what you’ll require to prepare it and the reasons why.
Olive oil: Traditionally, sofrito is cooked in olive oil, and these sofritas follow suit. I always choose extra-virgin olive oil for cooking.
Tofu: Opt for extra-firm tofu and crumble it with a fork for a texture similar to Chipotle’s. After sautéing it in olive oil until it turns golden, it acquires a pleasantly subtle smoky flavor. The crumbled tofu offers a large surface area that readily absorbs seasonings.
Onion, red bell pepper, and garlic: This combination forms the flavorful foundation of the dish. If a red bell pepper isn’t available, yellow or orange can be used effectively.
Tomato paste and canned diced tomatoes: Diced tomatoes provide moisture and tenderness, while umami-rich tomato paste intensifies the tomato taste.
Adobo sauce or chopped chipotle peppers: Both ingredients come from a can of chipotle peppers housed in adobo sauce. Chipotle peppers impart a smoky and spicy flavor that is essential.
Recipe Tip
Store any remaining tomato paste and chipotle peppers in adobo sauce in their own small freezer bags. Before sealing, push out the air. Flatten the bags before freezing, allowing you to tear off what you need for future recipes.
Red wine vinegar: A dash of acidity brightens the overall taste. Sherry vinegar can serve as a suitable substitute.
Dried spices: We will utilize a mix of ground cumin, smoked paprika, and oregano. The smoked paprika resonates with the chipotle peppers.
Uses for Sofritas
Sofritas serve as a protein-rich enhancement to your beloved Mexican and Tex-Mex dishes. I always pair my sofritas with rich, creamy guacamole or sour cream to temper the heat.
Consider adding sofritas to your burritos and burrito bowls, sprinkling it on nachos, mixing it with cheese before preparing quesadillas, or using it as a filling for your tacos. I also enjoy sofritas with eggs, whether they are scrambled or fried.
Construct your meal with these suitable additions:
More Recipes to Enjoy
If you like these sofritas, take a look at these recipes that are influenced by Mexican cuisine.
I’d love to hear how your sofritas turn out in the comments! I enjoy receiving your feedback and am eager to know how you serve this dish.
Sofritas (Chipotle-Style)
This sofritas recipe draws inspiration from Chipotle. It’s hearty, well-seasoned, and adds both plant-based protein and vegetables to a range of meals. The recipe yields 4 to 6 servings, depending on the size of your portions.
Instructions:
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the tofu and cook, stirring every few minutes, until it’s lightly golden brown on the edges, around 10 minutes. Transfer the tofu to a bowl and set aside. Carefully wipe the skillet mostly clean with a towel, then return it to the heat.
2. Heat the remaining 1 tablespoon of olive oil. Add the onion, bell pepper, and ¼ teaspoon of salt. Cook, stirring occasionally, until the onion becomes translucent, approximately 3 to 5 minutes.
3. Incorporate the tomato paste, vinegar, adobo sauce, and garlic, stirring to mix. Cook until the mixture is aromatic and the tomato paste has darkened, about 1 minute. Add the cumin, paprika, and dried oregano along with the tomatoes and cook until fragrant, about 30 seconds.
4. Add the diced tomatoes and cook until the bell peppers are tender enough to be pierced easily with a fork, roughly 2 to 3 minutes. Return the tofu to the skillet and cook until everything is combined, stirring frequently, and some sauce has been absorbed by the tofu, about 1 minute.
5. Take the skillet off the heat and adjust the taste. If it’s not spicy enough for your preference, add more adobo sauce by the teaspoon until it reaches your desired heat level (I’ve added up to 3). Season with salt (up to