This simple copycat sofritas recipe rivals Chipotle’s. Crumbled tofu is braised in a smoky, tangy sauce made from roasted peppers, tomatoes, chipotles and spices. It’s a flavorful plant-based topping for burritos, tacos, bowls and more.
Here’s a homemade take on Chipotle’s popular sofritas that emphasizes fresh flavor and simple ingredients. Instead of relying on processed components, this version uses roasted vegetables and a few pantry spices to create a bright, smoky sauce that pairs perfectly with pan-fried crumbled tofu.
The sauce combines roasted green pepper (or poblano), jalapeño, tomatoes, onion, garlic and chipotles in adobo with tomato paste, chili powder, cumin and oregano. Once blended, the sauce is added to golden-browned tofu crumbles and simmered briefly so the flavors meld. The result is a savory, slightly spicy filling that works wonderfully in tacos, burritos, bowls or quesadillas.
- Why This Recipe Works
- Chipotle Sofritas Ingredients
- How To Make Sofritas
- Sofritas FAQs
- Recipes Similar to Sofritas
Why This Recipe Works
What makes this version stand out:
- Vegan, vegetarian and gluten-free friendly
- Tofu texture resembles the sofritas you’re used to
- Rich, smoky flavor from roasted peppers and chipotle
- Simple to prepare—most of the work is roasting and blending
- Uses affordable, easy-to-find ingredients
- Freezer-friendly and great for meal prep
- Versatile topping for tacos, burritos, bowls, quesadillas and nachos
Like tempeh taco meat, sofritas can upgrade many dishes—try them in bowls, salads, tacos or on nachos for a satisfying plant-based protein boost.
Chipotle Sofritas Ingredients
- 14 oz (400 g) firm or extra-firm tofu
- 2 tablespoons avocado oil (or neutral oil), divided
- 1 red bell pepper
- 1 green bell pepper
- 1 jalapeño
- 2 roma tomatoes
- 2 small onions (or 1 large)
- 4 cloves garlic
- 2 chipotles in adobo + 2 tablespoons adobo sauce
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried (Mexican) oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Substitution tip: use two poblano peppers in place of the green bell pepper and jalapeño for a similar flavor profile.
Choose extra-firm tofu when possible, or press firm tofu well to remove excess moisture before crumbling. A tofu press can speed this step, but wrapping tofu in towels and weighting it also works.
How To Make Sofritas
Overview: roast the peppers and aromatics, crumble and pan-fry the tofu, blend the sauce, then combine and simmer briefly. The steps below outline the process so you get a balanced, smoky sauce and nicely browned tofu.
Roast the peppers
Preheat the oven to 430°F (220°C). Line a baking sheet with parchment and arrange halved peppers (cut side down), halved tomatoes (cut side up), onions halved or quartered, unpeeled garlic cloves and the jalapeño. Drizzle with 1 tablespoon oil and roast for about 25 minutes, until the vegetables develop light char and softened edges.
Prepare tofu
Press and crumble the tofu with your hands. Heat the remaining 1 tablespoon oil in a skillet over medium-high heat and fry the crumbles for about 10 minutes, stirring frequently, until they turn golden and slightly crisp at the edges.
Blend the sauce
Remove the garlic skins and transfer the roasted vegetables to a blender or food processor. Add chipotles, adobo sauce, tomato paste and the dried spices, then pulse or blend until you reach your preferred texture—smooth for a silky sauce or slightly chunky for more bite.
Combine and serve
Pour the blended sauce into the skillet with the browned tofu and stir to coat. Simmer together for 5–7 minutes so the tofu absorbs the sauce. Taste and adjust seasoning, then serve hot as a filling for burritos, tacos, bowls or alongside rice and salad.
Sofritas FAQs
Sofritas are a plant-based filling made from crumbled tofu cooked in a smoky pepper-tomato sauce with chipotle and spices. They’re commonly used in tacos, burritos and bowls.
Yes, classic sofritas are vegan and suitable for vegetarian diets.
Typical sofritas use crumbled tofu simmered in a sauce of roasted peppers (poblano or bell + jalapeño), chipotles in adobo, tomatoes and seasonings like cumin, chili powder and oregano.
Extra-firm tofu gives the best texture. If you only have firm tofu, press it well to remove moisture before crumbling.
Tempeh or soy curls can be used as alternatives, though the texture will differ.
This recipe uses a green bell pepper plus a jalapeño, which can be substituted with two poblanos for similar depth and mild heat.
They can be fairly spicy. To reduce heat, remove jalapeño seeds and reduce or omit the adobo sauce from the chipotles.
Serve sofritas in burritos, tacos, bowls, quesadillas or over rice. They pair nicely with pico de gallo, corn salsa, chopped salads or cauliflower rice.
Keep leftovers refrigerated in an airtight container for up to 4 days.
Yes. Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or microwave.
Recipes Similar to Sofritas
- Vegan buffalo wings
- Quick vegan tacos
- Tempeh taco “meat”
- Veggie fajitas
- Vegan buffalo tacos
If you try this recipe, please leave feedback and a rating—your notes help others and make the recipe better. Share with friends and enjoy!
Easy Chipotle Sofritas
Ingredients
- 14 oz (400 g) firm or extra-firm tofu
- 2 tablespoons avocado oil, divided
- 1 red bell pepper
- 1 green bell pepper (or 2 poblanos)
- 1 jalapeño
- 2 roma tomatoes
- 2 small onions or 1 large
- 4 cloves garlic
- 2 chipotles in adobo + 2 tbsp adobo sauce
- 1 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
Instructions
Roast the peppers
- Preheat oven to 430°F (220°C). Arrange halved peppers (cut side down), halved tomatoes (cut side up), onions, unpeeled garlic and jalapeño on a parchment-lined baking sheet. Drizzle with 1 tbsp oil and roast about 25 minutes until lightly charred.
Prepare tofu
- Press and crumble tofu. Heat 1 tbsp oil in a skillet over medium-high and fry crumbles for about 10 minutes until golden, stirring often.
Blend the sauce
- Peel roasted garlic, transfer vegetables to a blender, add chipotles, adobo, tomato paste and spices. Blend to desired texture.
Combine and serve
- Pour sauce into the skillet with tofu, combine and simmer 5–7 minutes. Adjust seasoning and serve warm.
Notes
- Extra-firm tofu gives the best texture. Press firm tofu well to remove excess moisture.
- Tempeh or soy curls can be used as alternatives to tofu; the texture will vary.
- To reduce heat, remove jalapeño seeds and use less adobo sauce.
- You can substitute one green bell pepper + one jalapeño with two poblanos.
- Store refrigerated in an airtight container up to 4 days, or freeze up to 3 months.
Equipment
- Food processor or blender
- Skillet
- Spatula
- Measuring spoons
- Tofu press (optional)
Nutrition
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