IT’S HERE! As with many of my recipes, I teased this one on my Instagram stories last week and promised that I would get it posted in time for Cinco de Mayo! I even shared it early with a few people who asked for the recipe and some have made it already?? Everyone gave it raving reviews so I’m especially excited for you to try it as well.

Quite a few years ago, I posted a Chipotle Inspired Burrito Bowl which I’ve made often. However, I GENUINELY wanted to master the Chipotle Sofritas at home and I’m SO happy that I’ve finally done that and the flavor is notable!

up close side angel shot of sofritas in a skillet with a spoonful being taken out

What is Sofritas

I kind of assume that if you’re here, you’ve tried the Sofritas as Chipotle at least once. However, if you have not, I’ll break it down for you.

Sofritas is chunks of firm tofu that have been cooked in a truly savory pepper sauce. I saw quite a few different ways to make the sauce online but I’m convinced that mine is LEGIT simply what it tastes like from the restaurant.

If you haven’t tried making it at home, NOW IS THE TIME!

Ingredients needed

We’re going to need extra or truly firm tofu plus the sauce. Here’s what is in it:

Tofu: I suggest using firm, extra-firm or even truly firm tofu for this method or else the texture will only be too soft. Make sure to press it first; I have a full guide on prepping tofu HERE.
Chipotle peppers in adobo sauce: I’ve already had several people ask me where to find this. I’ve always been able to find cans of this at everyday grocery stores and it’s typically in the Latin American/ Hispanic section. It’s relatively inexpensive and keeps in the fridge for quite a while so you can make this dish several times from one can.
Spices: we’re using paprika (smoked paprika preferably if you have it), cumin, and chili powder.
Maple syrup: for a little sweetness
Apple cider vinegar: if you don’t have this, you could replace it with white vinegar
Tomato Paste
Vegetable Broth: Worth keeping to use the Better than Bouillon vegetable base here but truly any broth works well
Garlic: because doesn’t it belong in everything!?
Onion: this actually gets mixed in with the tofu
Other options: if you want to customize the recipe a little, here are some suggestions: add in bell peppers or poblano peppers.

How to cook this dish

This method is quite unfussy to make so let’s go over it!

To make the sofritas, you’re going to first want to press the tofu to get out as much moisture as possible. It then gets broken down into small chunks.

For the sauce, we’re simply going to blend everything together until it’s nice and smooth. You can do this in a blender or food processor.

Sauté the tofu crumbles in a large skillet over medium high heat with a little bit of onion until it gets nice and browned around the edges. You can use a spoon or spatula to break up the tofu into smaller chunks as desired.

Once the sauce is blended, pour it over the tofu in the pan and cook for an additional few minutes. THAT’S IT!

Serving suggestions

I almost always enjoy this sofritas tofu in a burrito bowl with rice, black or pinto beans, roma tomatoes, cilantro, corn, guacamole, and a bit of fresh lime juice. Simple but truly DEEPLY GOOD!

I’ve also used this in a burrito (you can see that full recipe HERE) and it’s COMPLETELY flavor-packed!

Otherwise, you can use it in any way that you would traditionally use taco meat!

ESPECIALLY UNFUSSY, right??

As usual, if you end up making this method, it would mean a lot to me if you come back and leave it a review to let me know what you think! I always appreciate that. OR, snap a short photo and tag me on Instagram @!