This dish was influenced by Chipotle’s tofu variety known as “sofritas.” Have you given it a try? I frequently include it in my burrito bowl for that extra plant-based protein boost. It’s filling, saucy, and has a kick, making the additional three-dollar charge for guacamole worth it.
I modeled this recipe closely on Chipotle’s ingredient lineup. Afterward, I adjusted the proportions and the preparation method until the flavor was just perfect. Honestly, I prefer this variation even more! It tastes vibrant, delicious, and well-seasoned. At times, Chipotle’s sofritas can be so spicy they overpower the other flavors in my bowl.
Sofritas Ingredients
Chipotle’s formulation draws inspiration from sofrito, a fragrant mixture of garlic, onions, and peppers commonly used in Spanish and Latin American dishes. The complete recipe is detailed below, but here’s what you need and why.
Olive oil: Traditionally, sofrito is cooked in olive oil, so these sofritas follow suit. I always opt for extra-virgin olive oil for cooking purposes.
Tofu: Select extra-firm tofu and crumble it with a fork to achieve a texture similar to Chipotle’s. When sautéed in olive oil until golden, it acquires a pleasant, subtly smoky flavor. The crumbled tofu has ample surface area that can soak up seasonings effectively.
Onion, red bell pepper, and garlic: This trio forms the flavorful foundation of the dish. If red bell peppers are unavailable, yellow or orange will suffice.
Tomato paste and canned diced tomatoes: Diced tomatoes contribute moisture and softness, while the umami-rich tomato paste intensifies the tomato taste.
Adobo sauce or chopped chipotle peppers: Both ingredients originate from a can of chipotle peppers in adobo sauce. Chipotle peppers deliver a smoky and spicy flavor, adding essential taste.
Recipe Tip
Store leftover tomato paste and chipotle peppers in adobo sauce in their own small freezer bags. Be sure to expel the air before sealing the bag. Flatten the bags prior to freezing, allowing you to easily tear off what you need for your next cooking endeavor.
Red wine vinegar: A hint of acidity brightens up the overall taste. Sherry vinegar would serve as a suitable alternative.
Dried spices: A blend of ground cumin, smoked paprika, and oregano will be used. The smoked paprika complements the chipotle peppers nicely.
Uses for Sofritas
Sofritas are a protein-packed enhancement for your preferred 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 over nachos, mixing it into cheese prior to making quesadillas, or using it as a filling for your tacos. I also enjoy sofritas with eggs, whether scrambled or fried.
Assemble your meal with these complementary additions:
More Recipes to Enjoy
If you enjoy these sofritas, check out these recipes with Mexican culinary influence.
Share your experiences with the sofritas in the comments! I love hearing from you, and I’m keen to know how you serve this dish.
Sofritas (Chipotle-Style)
This sofritas recipe draws inspiration from Chipotle’s variation. It’s hearty and well-seasoned, adding plant-based protein and vegetables to various meals. The recipe serves 4 to 6, depending on your serving size.
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, about 10 minutes. Transfer the tofu to a bowl and set aside. Carefully wipe the skillet mostly clean with a towel, then return it to heat.
2. Heat the remaining 1 tablespoon of olive oil. Add the onion, bell pepper, and ¼ teaspoon salt. Cook, stirring occasionally, until the onion turns translucent, about 3 to 5 minutes.
3. Incorporate the tomato paste, vinegar, adobo sauce, and garlic, stirring to mix. Cook until the mixture becomes fragrant and the tomato paste deepens in color, about 1 minute. Add the cumin, paprika, and dried oregano alongside the tomatoes, cooking until fragrant, about 30 seconds more.
4. Stir in the diced tomatoes and cook until the bell peppers become tender enough to easily pierce with a fork, about 2 to 3 minutes. Return the tofu to the skillet and cook until thoroughly combined, stirring often, and some of the sauce is absorbed by the tofu, about 1 minute.
5. Take the skillet off the heat and adjust seasoning to taste. If it’s not spicy enough for your liking, incorporate more adobo sauce by the teaspoon until it reaches your desired spice level (I’ve added up to 3). Season with salt (up to