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This Chipotle Sofritas copycat recipe tastes just like the original! Shredded tofu braised in spices makes a great vegan option for burritos, tacos, and salads.
To all my meat-eating friends: This recipe tastes better than you think it does. If you took a bite right now, you’d nod your head in puzzled agreement and say, “Huh, this DOES taste really good!”
And to my plant-based friends, I see you! We all need more delicious, vegan options for healthful, homemade meals. This recipe is easy to make at home so you can skip the lines at Chipotle (and it’s always more economical to make it at home, anyway).
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
- Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
- Tofu: Start with extra-firm tofu and squeeze it to extract as much liquid as possible. There are two easy ways:
- Wrap in paper towels and place in a dish. Set a heavy object on top such as a cast-iron skillet with cans on top.
- Use a handy-dandy super-slick fast-and-easy tofu press (this is the one I have and it works really well).
- 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.
Step-by-step instructions
- 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.
- 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.
- Reduce heat and simmer, adding additional water to desired consistency (I prefer additional liquid for serving). Cook until tofu is heated through, about 10 minutes. Season to taste with salt and pepper.
Recipe tips and variations
- Yield: This recipe makes about 4 cups Sofritas braised tofu, enough for servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The tofu can be added to the marinade and refrigerated a day in advance.
- Freezer: The marinade can be frozen for up to 2 months. Thaw overnight in the refrigerator before proceeding with marinating the tofu.
- Chipotle Burrito Bowls: Make your own copycat burrito bowls, tacos, and salads at home with my full collection of Chipotle Copycat Recipes:
- Proteins: Chipotle Chicken, Chipotle Steak, Chipotle Barbacoa, Chipotle Carnitas, Chipotle Sofritas
- Sides: Chipotle Cilantro-Lime Rice, Chipotle Black Beans, Chipotle Pinto Beans, Chipotle Fajita Veggies
- Sauces: Chipotle Guacamole, Chipotle Tomato Salsa, Chipotle Corn Salsa, Chipote Tomatillo Salsa, Chipotle Hot Salsa, Chipotle-Honey Vinaigrette
Recipe FAQs
Sofritas are a spicy, tomato-braised shredded tofu dish. They get their heat from chipotle peppers in adobo sauce and are 100% vegan.
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 object on top such as a cast-iron skillet with cans on top. Or, 2). use a handy-dandy super-slick fast-and-easy tofu press (this is the one I have and it works really well).
Transfer to a plastic bag, label, date, and freeze indefinitely for future Chipotle copycat recipes. Chipotle peppers are also delicious stirred into mayonnaise or salsa and are a key ingredient in Chicken Tinga (or Cauliflower Tinga Tacos) and Vegetarian Stuffed Peppers.
To make a substitute for adobo sauce, whisk together 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or ½ teaspoon EACH smoked paprika and cayenne powder), ½ teaspoon ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
Complete your Sofritas burrito bowl
Chipotle Copycat Recipes
Chipotle Cilantro Lime Rice (Copycat)
Chipotle Copycat Recipes
Fajita Veggies (Chipotle Copycat)
Chipotle Copycat Recipes
Chipotle Guacamole (Copycat)
Chipotle Copycat Recipes
Chipotle Corn Salsa (Copycat)
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Chipotle Sofritas (Copycat)
Ingredients
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 note 1)
- ½ teaspoon Salt and freshly ground black pepper
For the tofu:
- 1 tablespoon olive oil or rice bran oil (see note 2)
- 1 (16 ounce) package extra-firm tofu pressed, cut into 8 slices (see note 3)
Instructions
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.
- Reduce heat and simmer, adding additional water to desired consistency (I prefer additional liquid for serving). Cook until tofu is heated through, about 10 minutes. Season to taste with salt and pepper.
Recipe Video
Notes
- Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
- Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).
- Tofu: Start with extra-firm tofu and squeeze it to extract as much liquid as possible. There are two easy ways:
- Wrap in paper towels and place in a dish. Set a heavy object on top such as a cast-iron skillet with cans on top.
- Use a handy-dandy super-slick fast-and-easy tofu press (this is the one I have and it works really well).
- 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.
- Yield: This recipe makes about 4 cups Sofritas braised tofu, enough for servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The tofu can be added to the marinade and refrigerated a day in advance.
- Freezer: The marinade can be frozen for up to 2 months. Thaw overnight in the refrigerator before proceeding with marinating the tofu.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This was seriously so good and better than Chipotle. The tofu cooked beautifully, I shredded mine with a cheese grater to create a different texture and forgot to add my tomatoes to the purée but overall came out perfectly. So yummy!
So happy you loved it, Missy! – Meggan
Cool
Delicious! I can’t wait to make this again!
This recipe was absolutely delicious! My family put it on soft tacos with mango, cabbage, and avocado. I will be making this again! Thank you.
I’m so happy you and your family loved these sofritas, Tommy! The tacos sound delicious. Happy cooking! – Meggan