Chipotle Sofritas is a vegan dish that even non-vegans will love! Tofu in a special mix of Mexican spices makes up this copycat Chipotle recipe!
How to Make Chipotle Sofritas
Chipotle Sofritas is surprisingly tasty and full of Mexican flavors, but so easy to prepare! And, it does not cost much. Tofu is abundant and affordable which makes this recipe super easy to make. The best part is that it does not add up to calories that much. Enjoy the savory dish without having to think of your waistline!
The restaurant developed the recipe with the end-goal of making the bland tofu taste like meat and appeal not just to vegans but also to meat lovers. The marinade itself is composed of different vegetables, spices, and herbs that make this dish extremely flavorful. It is so delicious that you will not mind that it is not real meat.
If you like this dish, then, read on for our copycat recipe and enjoy restaurant-quality food at home! Not only can you control the ingredients that go into this recipe, but it would also be a lot cheaper.
What is Sofritas’ meat at Chipotle?
It makes use of tofu, which is also sometimes called bean curd. They use GMO-free ones that come from Hodo Soy. Prepared in a way to have a “meaty” vegan option on the menu.
Is Sofritas at Chipotle vegan?
Yes, it is! Vegans and vegetarians can enjoy this! Along with peas, nuts, and some protein-rich veggies like broccoli and kale, bean curd is one popular source of protein especially for vegans and vegetarians alike.
Is Sofritas at Chipotle healthy?
Bean curd is its main ingredient and it has many health benefits. It has no cholesterol, has lots of iron, calcium, and protein, and it is gluten-free, too.
Sofritas contain 150 calories according to Chipotle. But while it does not amount to so many calories unlike the other fillings in their menu, it has a high sodium content. Key is to eat everything in moderation and in balance.
How do you make Chipotle Sofritas copycat recipe:
- Prepare the tofu. Use the extra firm type for this and press it. In a skillet, brown it in hot oil. Drain excess oil by putting in paper towel. Then, chop into smaller pieces of about 1/4 inch (or pulse in a food processor).
- Prepare the marinade. In a food processor, pulse the marinade ingredients.
- Combine and marinate. Place the bean curd in a bowl, then, add in the marinade. Set it aside for at least half an hour or overnight in the fridge for best results.
- Braise. Add water and simmer the mixture on medium-high heat in a skillet until desired consistency.
- You can make it in advance, and the flavors intensify the longer it sits.
- You can keep it in the refrigerator for about a couple of days, stored in an airtight container. Simply reheat in a skillet when needed.
How to serve Chipotle Sofritas:
You can serve this as is, with some guacamole, but it can also be enjoyed in a burrito bowl, wraps, quesadillas, and with a bean dip.
- Make sure to use pressed tofu for this recipe. It helps eliminate excess water and allow flavors to seep in. Do this by first draining it and wrapping it in a paper towel, then, place a heavy object on top for at least 15 minutes. Or, you can use a tofu press for this.
- Extract the adobo sauce from the canned chipotle chilis in adobo sauce by first straining the sauce and then, press on the chilis to extract more.
- If you cannot take the heat, feel free to lessen or omit some of the hot peppers. You can simply double the bell peppers to get the peppery flavor without adding more heat.
Watch Recipe Video:
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 mins
- 2 tablespoons vegetable oil
- 16 ounces extra firm tofu (pressed of extra liquid and cut into 8 slices)
For the Marinade:
- 1 medium tomato (quartered)
- 1 yellow onion (quartered)
- 5 cloves garlic (smashed)
- 1 green bell pepper (deseeded and chopped)
- 1 jalapeno pepper (deseeded and chopped)
- 2 tablespoon parsley (chopped)
- Juice of 1 lime
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 chipotle chilies
- 2 tablespoons adobo sauce (or more if preferred)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water (more if needed)
- Place a medium skillet over medium-high heat, add oil and bring it to a shimmer.
- Working in batches, add the sliced tofu to the pan, and cook it until golden brown, flipping it occasionally. Remove from pan and place it on paper towels to drain excess grease.
- Dice the tofu, or use a food processor, until the tofu is roughly in 1/4 inch pieces. Add it to a large bowl and set aside.
For the Marinade:
- Combine all the ingredients in a food processor and blend until the marinade is slightly chunky. Set aside.
- Add the marinade to the bowl with tofu. Cover marinate for at least 1 hour, or overnight in the refrigerator.
- Place a medium skillet over medium-high heat, drizzle with a bit of oil.
- Add the marinated tofu and the marinade from the bowl to the skillet.
- Add 1/4 cup water and bring to a boil.
- Bring to a boil, reduce heat and simmer for 15-20 minutes. If needed, add more water to get the right consistency.
- Serve as is or with rice, in burritos or quesadillas.