This recipe draws inspiration from Chipotle’s tofu dish known as “sofritas.” Have you given it a try? I frequently order it on my burrito bowl to boost my plant-based protein intake. It’s robust, saucy, and has a kick to it, making the extra three-dollar fee for guacamole worth it.
I formulated this recipe based directly on Chipotle’s ingredient list. Then, I experimented with the proportions and the preparation method until it reached the perfect flavor. Honestly, I prefer this version even more! It tastes vibrant, full of flavor, and nicely spiced. Occasionally, Chipotle’s sofritas can be so fiery that they overshadow the other tastes in my bowl.
Sofritas Ingredients
Chipotle’s recipe takes inspiration from sofrito, an aromatic blend of garlic, onions, and peppers commonly used in Spanish and Latin American cooking. The complete recipe is below, but here’s what you’ll need and the reasons why.
Olive oil: Traditionally, sofrito is cooked in olive oil, and these sofritas follow suit. I always opt for extra-virgin olive oil for cooking.
Tofu: Go for extra-firm tofu and crumble it with a fork to achieve a texture similar to Chipotle’s. Once sautéed in olive oil until golden, it acquires a surprising, subtly smoky flavor. The crumbled tofu boasts a large surface area that readily absorbs seasonings.
Onion, red bell pepper, and garlic: This trio forms the flavorful foundation of the dish. If red bell pepper is unavailable, yellow or orange varieties will work just fine.
Tomato paste and canned diced tomatoes: Diced tomatoes provide moisture and tenderness, while umami-rich tomato paste enhances the tomato flavor.
Adobo sauce or chopped chipotle peppers: Both derive from a can of chipotle peppers in adobo sauce. Chipotle peppers impart a smoky and spicy flavor, contributing essential taste.
Recipe Tip
Store leftover tomato paste and chipotle peppers in adobo sauce in their own small freezer bags. Squeeze out the air before sealing them. Flatten the bags before freezing for easy access when you need them for your next recipe.
Red wine vinegar: A splash of acidity brightens the overall flavor. Sherry vinegar can also be a good alternative.
Dried spices: We’ll use a blend of ground cumin, smoked paprika, and oregano. The smoked paprika complements the chipotle peppers.
Uses for Sofritas
Sofritas are a protein-packed addition to your favorite Mexican and Tex-Mex dishes. I always pair my sofritas with rich, creamy guacamole or sour cream to balance out the heat.
Consider adding sofritas to your burritos and burrito bowls, sprinkling it over nachos, incorporating it into cheese before making quesadillas, or using it as a filling for your tacos. I also enjoy sofritas with eggs, whether scrambled or fried.
Enhance your meal with these complementary options:
More Recipes to Savor
If you enjoy these sofritas, check out these Mexican-inspired recipes.
Please share how your sofritas turn out in the comments! I love receiving your feedback and can’t wait to hear how you use this recipe.
Sofritas (Chipotle-Style)
This sofritas recipe takes cues from Chipotle’s version. It’s hearty and well-seasoned, adding plant-based protein and vegetables to various meals. The recipe yields 4 to 6 servings, depending on your desired portion 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 golden brown on the edges, approximately 10 minutes. Move the tofu to a bowl and set aside. Carefully wipe the skillet almost 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 salt. Cook, stirring occasionally, until the onion is translucent, about 3 to 5 minutes.
3. Incorporate the tomato paste, vinegar, adobo sauce, and garlic, stirring to combine. Cook until fragrant and the tomato paste deepens in color, about 1 minute. Add the cumin, paprika, oregano, and tomatoes, cooking until fragrant, about 30 seconds.
4. Add the diced tomatoes and cook until the bell peppers are tender enough to pierce easily with a fork, about 2 to 3 minutes. Stir the tofu back into the skillet and cook until well combined, stirring frequently, and allowing some of the sauce to soak into the tofu, about 1 minute.
5. Remove the skillet from the heat and adjust seasoning to taste. If it’s not spicy enough for your preference, add more adobo sauce by the teaspoon until it is (I’ve added up to 3). Season with salt (up to