This Chipotle Sofritas recipe tastes just like the original! Shredded tofu braised in spices makes a great vegan option for burritos, tacos, and salads.

Chipotle sofritas filling being scooped out of a pan with a wooden spoon.

To all my meat-eating friends: This recipe tastes better than you think it does.

Seriously. If you took a bite right now, you’d nod your head in puzzled agreement and say, “Hm. This actually tastes really good!”

I’ve seen it a million times. Okay, about 40 times. But still! DATA DOESN’T LIE.

One reason I am posting Chipotle Sofritas is because I have a Type-A personality and want to finish the project I started: Sharing all Chipotle copycat recipes.

A second reason is because vegan Chipotle Sofritas is delicious whether you’re a vegan or not.

How to Press Tofu

Start with extra-firm tofu and squeeze it to extract as much liquid as possible. There are two easy ways.

  1. Wrap in paper towels and place in a dish. Set a heavy dish on top such as a large can, a brick, or your oversized cat.
  2. Use a handy-dandy super-slick fast-and-easy tofu press (Culinary Hill may earn money if you buy through this link).

Once you’ve pressed the tofu, slice it into 8 slices. If you your brick is really divided into 2 bricks, cut each slab into 4 slices. You’ll know what I mean once you start looking at tofu.

Slices of tofu stacked into a pile on a wood cutting board.

How to make the Chipotle Sofritas marinade

While pressing the tofu, make the easy Sofritas marinade. It’s a combination of fresh tomatoes, peppers, and onions, some chiles, and lots of spices.

  1. Throw everything in a food processor or blender and hit BLAST. Marinade = done.
    Chunks of vegetables and seasoning in a food processor next to what the mixture looks like after being mixed together in another food processor.
  2. Brown the tofu in a pan to give it texture and flavor. Depending on the size of your pan, it’s okay to brown your tofu in batches. Use enough oil to cover all the areas where the tofu is going to touch. But don’t worry if it feels like it’s sticking! Just leave it in the pan and when it’s ready, it will release. If you try to flip it too early, it might stick.
    Tofu being browned on a black skillet.
  3. Pulse the browned tofu in your food processor or blender until coarse crumbs form. Try not to pulverize it. Those big pieces add a nice texture to the final dish.
    Browned tofu in a food processor next to a food processor with the processed tofu in it.
  4. Combine the shredded tofu with the marinade. Toss it together in a large pan and simmer it on the stove until heated through. If you like more liquid in the pan, add more water.
    Chipotle sofritas in a black and blue skillet with a wooden spoon.

What can I do with my leftover Chipotle peppers and/or adobo sauce?

Transfer to a bag and freeze for future use, or use in:

Chipotle sofritas filling being scooped out of a pan with a wooden spoon.

Chipotle Sofritas (Copycat)

This Chipotle Sofritas recipe tastes just like the original! Shredded tofu braised in spices makes a great vegan option for burritos, tacos, and salads.
4.97 from 76 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 servings
Course Main Course
Cuisine Mexican
Calories 66


For the Marinade:

  • 1 medium green bell pepper (about ½ cup)
  • 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 plus 2 tablespoons adobo sauce
  • 2 cloves garlic
  • 1 teaspoon red wine vinegar
  • 1 teaspoon ancho chile powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano (see notes)
  • ½ teaspoon Salt and freshly ground black pepper

For the tofu:

  • 1 tablespoon olive oil or rice bran oil
  • 1 (16 ounce) package extra firm tofu pressed, cut into 8 slices (see notes)


To make the marinade:

  • In a food processor, combine bell pepper, tomato, onion, water, chipotle chilies and adobo sauce, garlic, red wine vinegar, ancho chile powder, cumin, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Pulse until the marinade is slightly chunky and thoroughly combined. Set aside.

To make the tofu:

  • In a skillet over medium-high heat, heat oil until shimmering. Working in batches if necessary, carefully place the tofu in the pan, flip occasionally, and cook until the tofu is golden brown, about 10 minutes. Remove from pan and drain on a plate lined with paper towels.
  • Roughly chop the tofu, or pulse the tofu in a food processor until the tofu is roughly in ¼ inch pieces. Place in a bowl and add the marinade. Cover and allow to sit for at least 30 minutes, or overnight in the refrigerator.
  • To cook the tofu, heat a medium skillet over medium high heat. Add the marinated tofu and any remaining marinade. Add ¼ cup water and bring to a boil. Add additional water to desired consistency. (I like there to be additional liquid for serving.) Reduce to simmering. Cook until the tofu throughout heated, about 10 minutes. Season to taste with salt and pepper.

Recipe Video


To press the tofu:
  1. Drain the tofu, wrap in paper towels, and place in a dish.
  2. Place a heavy object, such as a can, on the tofu for about 15 minutes, to remove moisture. Or, use this easy tofu press.
You can use either Italian or Mexican oregano. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe. Feel free to use whatever you have.
Rice Bran oil: Chipotle uses Rice Bran oil in all of their products. Olive oil is more widely available (probably already in your pantry) and works equally well, especially if it has a neutral taste.


Calories: 66kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 17mgPotassium: 164mgFiber: 2gSugar: 4gVitamin A: 514IUVitamin C: 30mgCalcium: 21mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Hi Judith, I pulled this from the USDA website: “One (1) kilocalorie is the same as one (1) Calorie (uppercase C).” So a calorie and a kcal are the same thing. One serving is 66 kcals. I hope this helps! – meggan

  1. Really good chipotle sofritas recipe! I made this twice. The first time i put the hot pan friend tofu 3 at a time in my small blender and they turned to mush. The second time i let it cool down on a plate and put them 1-2 at a time in the processor for 3 quick pulses and it turned our a bit chunkier which was nice, with cilantro lime rice, corn salsa and some black beans and a chipotle dressing recipe i use, i have a perfect meal!5 stars

  2. Just made this to use as filling for vegetarian enchiladas and it’s amazing!!! Born and raised in Texas but had to move to NorCal for work, and I’ve been missing TexMex food greatly, and this hit the spot! However, I have quite a bit of the sofritas leftover after only making 6 enchiladas, how long do the sofritas last in the fridge? Also can they be frozen? Thanks so much for the delicious recipe :)5 stars

    1. Hi Alyssa, I’m glad you loved it, you’re welcome! I would recommend keeping in an airtight container for up to three days. I haven’t personally tried to freeze it, but I believe you could in an airtight container. I believe it will change the texture of the tofu to be more porous, so it may not be the same later. – Meggan

View all comments