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