Copycat Chipotle Tofu Sofritas Recipe (Vegan)
Copycat Chipotle Tofu Sofritas tacos, just like you get at Chipotle! If you’ve tried their vegan sofritas tofu before, then you’ve gotta try this copycat version. Braised tofu in a spicy adobo sauce with pinto beans and spices, this recipe is delicious!
If you like the tofu sofritas at Chipotle, then you’ll love this copycat version.
We are big fans of Chipotle. Since french fries are the only vegetarian option at 95% of most fast-food restaurants, it’s nice to have a national chain that we know we can grab a fairly healthy plant-based meal at.
Now that Chipotle offers sofritas tofu as a vegan option, it’s become one of the few fast-food places where we know we’ll be able to eat a satisfying meal. Spicy, chewy and perfect on taco bowls, tofu sofritas is one of our favorite taco fillings.
See below for tips on how to make this tofu sofritas at home, or scroll down to the full recipe.
Everything You Need to Make These Tofu Sofritas
What are sofritas made from?
Chipotle’s sofritas are made from shredded tofu braised in chiles and a blend of fragrant seasoning blends and spices. This copycat recipe is the same!
Ingredients Notes for Vegan Chipotle Sofritas
- Poblano Pepper: You will want to roast the poblano pepper. I do this in the oven, but you can also do it over a flame if you have a gas stove.
- Chipotle Peppers: Canned in adobo sauce. If you have any leftovers chipotle peppers, then you can freeze them! As I don’t usually use an entire can, I freeze in this silicone tray.
- Tomatoes: I love fire-roasted tomatoes and think they add a nice flavor, but they can be hard to find. You can use regular canned tomatoes as a substitute.
- Cumin: Ground cumin is used for warm and cozy flavors that are unique to Chipotle sofritas. I don’t recommend skipping it.
- Paprika: A staple to Mexican and Spinach recipes, paprika gives this vegan sofritas recipe more depth and flavor.
- Tofu: Drained and pressed. Extra-firm tofu is best in this recipe, but firm will also work.
- Tortillas: You can use either corn or flour tortillas for this recipe, though we prefer flour. (La Tortilla factory makes the best if you can find them!)
How to Make This Copycat Chipotle Tofu Sofritas Recipe
While the sauce has a few steps, it comes together rather easily.
Roast the poblano pepper
To start, roast the poblano pepper. After rubbing the poblano pepper with a little oil, place on a baking sheet and roast for 15-20 minutes until charred on all sides. Transfer to a bowl, cover and let steam for 10 minutes.
Rub off the skin, then remove stem and seeds and roughly chop. If you prefer a spicier sauce, then don’t remove the seeds before placing into the blender.
Make the spicy sofritas sauce
Next, place the chipotle peppers, adobo sauce, garlic, tomatoes, cumin, salt and sugar in the blender (or food processor) and puree until smooth.
Cook the tofu
Shred or crumble the tofu either with your hands or using a box grater. Place in a bowl and set aside.
Heat olive oil over medium heat in a large skillet and add the onion. Cook until softened, but not browned. Stir in the tofu and cook for until tofu starts to get crispy and slightly golden. Use a wooden spoon to break up any large tofu pieces.
Add in the sofrito sauce along with the pinto beans and simmer for 15 minutes, until mixture is heated through and slightly thickened. I added in pinto beans for extra protein and fiber to this tofu sofritas recipe, but black beans or kidney beans would also work. Or, you can leave them out together.
Frequently Asked Questions
Is Chipotle Tofu Vegan?
Yes! The sofritas tofu filling at Chipotle is vegan and gluten-free; just like this recipe! If you want to keep the entire recipe vegan, serve with tortillas of choice and your favorite dairy-free toppings. To keep things gluten-free, then ensure that you use a gluten-free corn tortilla.
What does sofritas taste like?
This vegan tofu sofritas recipe tastes like a blend of paprika, cumin, and chile peppers. Spicy, a little bit of smoky, and a little bit of sweet, this recipe is the perfect balance of savory and comfort.
How do you serve these tofu sofritas?
In true Chipotle tofu sofritas fashion, serve these any way you like. I prefer it in tortillas with shredded lettuce, guacamole, salsa, brown rice and cilantro. The filling will keep for a while in the fridge in an airtight container, so feel free to make a batch to eat throughout the week!
It’s also fantastic in a vegan burrito bowl, wrap in a burrito, on top of a salad or however you enjoy your favorite burrito filling.
Do you need to press tofu before using it?
Ideally, yes- if you have time. Tofu comes packed in water, and pressing the tofu before cooking will ensure that your finished dish isn’t watery. Removing the water from the tofu by pressing it allows the tofu to then soak up whatever sauce you are cooking it in– like this sofritas sauce! I have a tutorial here on how to cook tofu properly.
How to press tofu
My tofu press is one of the workhorses in my kitchen for simple tofu press. Considering that we eat tofu at least a few times a week, it’s a no-brainer tool that I’ve got in my kitchen.
No tofu press ? No problem. Drain your tofu from the package, then give it a quick rinse. Wrap in a paper towel or kitchen towel and place a heavy object on top, like a cast-iron pan with a few canned goods or a few cookbooks.
Let the tofu drain for ~10-15 minutes, until most of the water is removed.
In a rush and don’t have time to press your tofu? In this case, just give it a big squeeze over the sink and allow as much water to be released as possible.
More Mexican-Inspired Recipes You Will Enjoy
- Avocado Salad
- Mexican Stuffed Sweet Potatoes
- Chipotle Copycat Burrito Bowl
- Stuffed Zucchini Peppers
- Homemade Salsa for Canning
- Black Bean Soup
More Vegan Taco Recipes
- Chipotle Tofu Tacos
- Vegan Lentil Tacos
- Fishy Tofu Tacos
- Air Fryer Vegan Cauliflower Tacos
- Vegan Potato Tacos with Mushrooms
- Black Bean Tacos
If you try this tofu sofritas recipe, make sure to come back to leave a rating and a comment. Seeing you make my recipes makes my day and your feedback helps other readers!
Video
Vegan Chipotle Tofu Sofritas Tacos
Equipment
Ingredients
- 1 poblano pepper
- 2 tablespoons chipotle peppers, canned in adobo sauce
- 2 tablespoons adobo sauce
- 3 cloves garlic
- 1 cup canned, drained, fire-roasted tomatoes
- 1/2 teaspoon each: ground cumin, smoked paprika, salt and brown sugar
- 2 tablespoons canola oil
- 1/4 cup chopped onion
- 1 14 ounce container extra firm tofu, drained and pressed (see notes)
- 1 can pinto beans, drained and rinsed
- 1/4 cup chopped cilantro
- 8 tortillas, for serving
- Any taco toppings you like
Instructions
- Preheat oven to 425°F. Rub the poblano pepper with a little oil, and place on baking sheet. Roast 15-20 minutes, or until charred on all sides, turning with tongs. Transfer to bowl, cover, and let steam for about 10 minutes. Rub off skins. Remove stem and seeds and roughly chop, then place in the blender.
- Place the chipotle peppers, adobo sauce, garlic, tomatoes, cumin, salt and sugar in the blender (or food processor) alongside the roasted poblano peppers and puree until smooth.
- Crumble the tofu with your hands or use a box grater. Put in a bowl and set aside.
- Heat olive oil over medium heat and add the onion. Cook for 4-5 minutes until softened, but not browned. Stir in the tofu and stir fry for 2-3 minutes until tofu starts to get crispy and slightly golden. Use a wooden spoon to break up any large tofu pieces. Next, add the sofritas sauce and pinto beans, then simmer for 15 minutes, adding a splash of water as needed until the tofu mixture thickens, reduces and is heated through.
- Serve in tortillas with toppings of choice. We love this best in flour or corn tortillas with shredded lettuce, rice, avocado and lots of salsa!