A bowl of smoky chipotle sofritas over cilantro-lime rice with black beans, salsa, and a lime wedge, with the tofu crumbles glossy and saucy.
This Chipotle Sofritas Copycat is smoky, spicy, and saucy in the best way. You’ll crumble tofu, crisp it up, then simmer it in a bold chipotle-tomato sauce until it soaks up flavor like a sponge. It’s perfect for burrito bowls, tacos, and meal prep lunches. If you’ve ever wanted that copycat restaurant dish at home, this is the one.
Introduction
This Chipotle Sofritas Copycat is a weeknight hero when you want something spicy, cozy, and better than takeout. The tofu turns into tender little crumbles, and the sauce clings to every piece so it tastes bold in every bite.
Chipotle Sofritas Copycat is also super meal prep friendly. Make a batch on Sunday, then use it all week in tacos, bowls, salads, or wraps. The “secret” is pressing the tofu, then crisping it first so it doesn’t taste watery. Trust me, that step makes the texture.
Why You’ll Love This Chipotle Sofritas Copycat
- Better than restaurant: Fresh, smoky sauce with heat you control for an easy weeknight dinner.
- High-protein & satisfying: Tofu soaks up the sauce and keeps you full.
- One-pan friendly: Crisp, simmer, and finish with minimal cleanup.
- Meal prep favorite: Reheats beautifully for bowls and tacos all week.
- Big smoky flavor: Chipotle, cumin, and garlic bring that copycat restaurant dish vibe.
Ingredients for Chipotle Sofritas Copycat
Sofritas
- Extra-firm tofu (2 blocks, 14 ounces each): Holds its shape; super-firm is great too.
- Olive oil (2 tablespoons): Helps crisp the tofu and build flavor.
- Yellow onion (1 cup, diced): Adds sweetness and depth.
- Garlic (4 cloves, minced): Bold flavor base.
- Canned diced tomatoes (1 can, 14.5 ounces): Adds body and a little tang.
- Chipotle peppers in adobo (2 peppers + 2 tablespoons adobo sauce): Smoky heat; start here and add more if you like it spicy.
- Ground cumin (2 teaspoons): Classic Mexican-style warmth.
- Dried oregano (1 teaspoon): Savory herbal note.
- Smoked paprika (1 teaspoon): Extra smoky flavor.
- Salt (1 teaspoon, plus more to taste): Brings the sauce to life.
- Vegetable broth (1/2 cup): Helps simmer and soak into tofu; water works in a pinch.
- Lime juice (1 tablespoon): Bright finish that makes it taste fresh.
Chipotle Sofritas Copycat Recipe Step-by-Step
- 1. Press the tofu: Wrap tofu in paper towels and press 15–20 minutes (use a heavy pan on top). Drier tofu = better texture.
- 2. Crumble and crisp: Crumble tofu into bite-size pieces. Heat olive oil in a large skillet over medium-high heat. Add tofu and cook 10–12 minutes, stirring now and then, until edges are lightly golden.
- 3. Sauté the aromatics: Push tofu to the side. Add onion and cook 3–4 minutes until soft, then add garlic for 30 seconds until fragrant.
- 4. Blend the sauce: In a blender, combine diced tomatoes, chipotle peppers, adobo sauce, cumin, oregano, smoked paprika, and salt. Blend until smooth.
- 5. Simmer into sofritas: Pour sauce into the skillet and add broth. Reduce heat to medium-low and simmer 8–10 minutes, stirring, until thick and saucy. If it looks too thick, add a splash of broth until it’s silky.
- 6. Finish with lime: Turn off heat and stir in lime juice. Taste and add salt or extra adobo sauce if you want more punch.
Tips for Perfect Chipotle Sofritas Copycat
- Press tofu well for the best “meaty” texture.
- Crisp first, then sauce: This keeps it from tasting watery.
- Start with less chipotle: You can always add more heat.
- Simmer until thick: The sauce should cling to the tofu, not pool.
- Taste at the end: A little extra lime or salt makes it pop.
Variations & Substitutions
- Mild version: Use 1 chipotle pepper and more tomatoes.
- Extra smoky: Add 1/2 teaspoon liquid smoke (a little goes a long way).
- No blender: Finely chop chipotle peppers and use crushed tomatoes instead.
- Protein swap: Use crumbled tempeh (cook it a little longer to soften).
- Leftovers idea: Stuff sofritas into quesadillas, wraps, or nachos.
Make-Ahead & Freezing
- Fridge: Keeps 4–5 days in an airtight container.
- Freeze: Freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a skillet over medium-low heat with a splash of broth if needed.
Serving Suggestions & Pairings
- Burrito bowls with rice, beans, corn, salsa, and guacamole.
- Tacos with lettuce and a drizzle of creamy sauce.
- Over salad greens for a high-protein lunch.
- With tortilla chips as quick sofritas nachos.
Reader Review: “This tastes exactly like the real thing! The smoky sauce is amazing and it’s perfect for meal prep.”
If you make this Chipotle Sofritas Copycat, leave a rating and comment. What are you building first—tacos, bowls, or nachos?
Print
Chipotle Sofritas Copycat (Easy, Smoky, High-Protein)
- Total Time: 30 minutes
- Yield: 4 servings (about 2 1/2 cups)
- Diet: Vegan
Description
This Chipotle sofritas copycat is smoky, spicy, and perfectly saucy tofu that’s great in burrito bowls, tacos, salads, and meal prep.
Ingredients
Sofritas
– 1 (14-ounce) block extra-firm tofu, drained
– 1 tablespoon neutral oil
– 1/2 cup finely diced yellow onion
– 1/2 cup diced bell pepper (red or green)
– 2 cloves garlic, minced
Chipotle Sauce
– 1/2 cup tomato sauce
– 2 tablespoons tomato paste
– 2 to 3 tablespoons minced chipotle peppers in adobo (to taste)
– 2 tablespoons adobo sauce (from the can)
– 2 tablespoons lime juice
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1/2 cup water
Instructions
1) Crumble tofu. Pat tofu dry and crumble into small pieces (pea-size to small chunks).
2) Brown. Heat oil in a large skillet over medium-high. Add tofu and cook 8 to 10 minutes, stirring occasionally, until lightly browned.
3) Sauté veggies. Add onion and bell pepper; cook 4 minutes. Add garlic and cook 30 seconds.
4) Simmer sauce. Stir in tomato sauce, tomato paste, chipotle, adobo sauce, lime juice, vinegar, cumin, paprika, oregano, salt, pepper, and water.
5) Cook down. Reduce heat to medium-low and simmer 8 to 12 minutes, stirring, until thick and saucy. Add a splash of water if it gets too dry.
6) Serve. Use in bowls, tacos, burritos, or salads.
Notes
– Texture tip: The smaller you crumble the tofu, the closer it eats to classic sofritas.
– Make-ahead: Keeps 5 days refrigerated. Reheat in a skillet with a splash of water.
– Freezer: Freeze up to 2 months; thaw overnight in the fridge.
– Tools: Skillet, spatula, blender optional (you can blend the sauce ingredients before adding for a smoother sauce).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican-inspired