This recipe draws inspiration from Chipotle’s tofu choice known as “sofritas.” Have you sampled it? I frequently order it as an addition to my burrito bowl for extra plant-based protein. It’s robust, flavorful, and spicy, making the additional three-dollar fee for guacamole worth it.
I crafted this recipe directly from Chipotle’s ingredient list. Afterward, I adjusted the quantities and the preparation method until it hit the perfect note. Honestly, I prefer this rendition even more! It’s fresh, packed with flavor, and wonderfully spiced. At times, Chipotle’s sofritas can be so spicy that they overshadow the other tastes in my bowl.
Sofritas Ingredients
Chipotle’s recipe takes its cue from sofrito, a fragrant base of garlic, onions, and peppers common in Spanish and Latin American cuisines. You can find the complete recipe below, but here’s what you’ll need to create it and the reasons why.
Olive oil: Traditional sofrito is made using olive oil, and so are these sofritas. I always opt for extra-virgin olive oil when cooking.
Tofu: Select extra-firm tofu and crumble it using a fork for a texture akin to Chipotle’s. Once sautéed in olive oil until golden, it gains a surprising, slightly smoky flavor. The crumbled tofu has ample surface area that readily absorbs seasonings.
Onion, red bell pepper, and garlic: This trio forms the tasty foundation of the dish. If you can’t find a red bell pepper, yellow or orange varieties will suffice.
Tomato paste and canned diced tomatoes: Diced tomatoes provide moisture and softness, while umami-rich tomato paste enhances the tomato taste.
Adobo sauce or chopped chipotle peppers: Both ingredients originate from a can of chipotle peppers in adobo sauce. Chipotle peppers impart a smoky and spicy flavor, adding crucial taste.
Recipe Tip
Store any leftover tomato paste and chipotle peppers in adobo sauce in separate small freezer bags. Squeeze out the air before sealing the bag. Flatten the bags prior to freezing, allowing you to easily tear off what you need for your next dish.
Red wine vinegar: A dash of acidity brightens the overall flavor. Sherry vinegar works as an excellent substitute.
Dried spices: We’ll incorporate a mix of ground cumin, smoked paprika, and oregano. The smoked paprika complements the chipotle peppers.
Uses for Sofritas
Sofritas make a protein-packed enhancement to your favorite Mexican and Tex-Mex dishes. I consistently pair my sofritas with rich, creamy guacamole or sour cream to counterbalance the heat.
Consider adding sofritas to your burritos and burrito bowls, sprinkling it on nachos, mixing it with cheese before grilling quesadillas, or using it as a filling for your tacos. I also enjoy sofritas with eggs, whether they’re scrambled or fried.
Build your meal with these harmonious additions:
More Recipes to Enjoy
If you enjoy these sofritas, explore these recipes with Mexican flair.
Please share how your sofritas turn out in the comments! I love hearing from you and am excited to learn how you serve this recipe.
Sofritas (Chipotle-Style)
This sofritas recipe was inspired by Chipotle’s. It’s hearty and well-seasoned, adding plant-based protein and vegetables to various meals. Recipe yields 4 to 6 servings, depending on your portion size.
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the tofu and cook, stirring every couple of minutes, until it’s lightly golden brown on the edges, about 10 minutes. Transfer the tofu to a bowl and set it aside. Carefully wipe the skillet mostly clean with a towel, then return the skillet to the heat.
2. Heat the remaining 1 tablespoon olive oil. Add the onion, bell pepper, and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is translucent, about 3 to 5 minutes.
3. Incorporate the tomato paste, vinegar, adobo sauce, and garlic, and mix to combine. Cook until the mixture is aromatic and the tomato paste has deepened in color, about 1 minute. Add the cumin, paprika, and dried oregano along with the tomatoes, and cook until fragrant, about 30 seconds.
4. Stir in the diced tomatoes and cook until the bell peppers are tender enough to pierce easily with a fork, about 2 to 3 minutes. Reintroduce the tofu to the skillet and cook until everything is mixed well, stirring often, and some of the sauce has soaked into the tofu, about 1 minute.
5. Take the skillet off the heat and adjust to taste. If it’s not spicy enough for your preference, add more adobo sauce by the teaspoon until it meets your liking (I’ve added up to 3). Season with salt (up to