Copycat Chipotle Sofritas

5 from 15 votes

This EASY and delicious Copycat Chipotle Sofritas recipe comes together in no time and tastes JUST like the original! You're going to love it!

Prep Time15

Cook Time12

Total Time27

Course: dinner

Cuisine: American

Servings: large portions

Author: Brita Britnell

Ingredients

14 ounce block of extra firm tofu pressed*
1 teaspoon olive oil
½ cup finely diced onion
2 chipotle peppers in adobo sauce
2 tablespoons adobo sauce
½ cup broth
2 tablespoons tomato paste
1 tablespoon maple syrup
½ teaspoon fine sea salt
1 tsp cumin
½ tsp chili powder
½ tsp smoked paprika
1 tablespoon apple cider vinegar
3 cloves garlic
For servings: cilantro lime rice homemade guacamole, black beans, corn, salsa, cilantro or whatever burrito bowl toppings you desire

Instructions

Prep the tofu: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.
14 ounce block of extra firm tofu
Make the sauce: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.
2 chipotle peppers in adobo sauce, ½ cup broth, 2 tablespoons tomato paste, 1 tablespoon maple syrup, ½ teaspoon fine sea salt, 1 tsp cumin, ½ tsp chili powder, ½ tsp smoked paprika, 1 tablespoon apple cider vinegar, 3 cloves garlic, 2 tablespoons adobo sauce
Cook the sofritas: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.
1 teaspoon olive oil, ½ cup finely diced onion
Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.
Serve: I like to eat this as a traditional burrito bowl by serving it with cilantro lime rice, black beans, salsa, and guacamole. Bonus points if you also make some sauteed veggies!
For servings: cilantro lime rice

Video

Notes

*To press your tofu without a tofu press, wrap it in a lint free kitchen towel (or paper towels) and place it on a rimmed baking sheet (to catch the excess liquid. Balance a heavy skillet on top of the tofu and weigh it down with something heavy such as a few cans. Let it sit like this for 15 minutes to remove as much moisture as possible.

Nutrition