Copycat Sofritas

photo of vegan sofritas that taste just like Chipotle's

Just like Chipotle's popular vegan option, this tofu sofritas recipe is slightly spicy, perfectly delicious, and perfect for burritos, salads, or bowls!

Course Breakfast, Brunch, Main Course

Cuisine Vegan, Vegetarian

Keyword Chipotle Sofritas Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 51kcal

Author Lauren

Ingredients

FOR THE TOFU

1 14 oz package of firm tofu *pressed + sliced into 8 strips
2 tbsp olive oil

FOR THE CHIPOTLE SAUCE

4 cloves garlic
1 roma tomato
1 small onion
2-3 chipotle peppers in adobo sauce
2 tbsp adobo sauce
1 tsp cumin
1 tsp chili powder
½ tsp coriander
½ tsp oregano

TO MAKE THE SOFRITAS

¾ cup veggie broth
½ cup salsa verde *mild or spicy

US Customary - Metric

Instructions

FOR THE TOFU

Press your tofu for 30 minutes, simply slice the tofu in half lengthwise, wrap in a clean towel, place on a rack, and place something heavy (like a cast iron skillet) on top.
Slice your tofu into 8 equal strips, then add it to a pan over medium heat with olive oil. Fry on each side until the outsides are somewhat crispy. This should take about ten minutes.

FOR THE CHIPOTLE SAUCE

In a blender, combine the chipotle peppers, adobo sauce, garlic cloves, roma tomato, onion, and spices. Blend until completely smooth.
Add the fried tofu to the blender and pulse a couple of times until it's chopped into small bits. Be careful not to over blend, you can always chop a few larger pieces with the back of a wooden spoon once it's transfered back to the pan, you can't repair over-blended tofu.

FOR THE SOFRITAS

Add the veggie broth, salsa verde, and contents of the blender to the pan and bring to a simmer for 10-15 minutes or until the sauce is reduced.

Notes

Leftovers will save in the fridge for up to five days.

Nutrition facts are calculated automatically and may contain inaccuracies.

Nutrition