Chipotle Sofritas (Copycat)

A white bowl with rice and Chipotle Sofritas.

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.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 45

Total Time 55

Servings servings (1 cup each)

Calories 128kcal

Author Meggan Hill

Ingredients

For the Marinade:

1 medium green bell pepper (about 1/2 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
1/2 teaspoon dried oregano (see note 1)
1/2 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)

US Customary - Metric

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 1/2 teaspoon salt and 1/4 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 1/4 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 1/4 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.

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:
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.
2. Use a handy-dandy super-slick fast-and-easy tofu press (this is the one I have and it works really well).
3. 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