Easy Sofritas (better than Chipotle)

This Chipotle Copycat Sofritas recipe is easy to make at home and tastes even better than the original! Tofu Tofu is braised in a smoky chipotle and poblano pepper sauce, then used as a meaty plant-based topping for burrito bowls, tacos and more.

If you want to make the best vegetarian burritos, burrito bowls or tacos, then you have to make your own tofu sofritas! This is a chipotle copycat recipe that transforms crumbled and braised tofu into a spicy and smoky plant-based protein to serve with all your burritos, grain bowls, tacos, quesadillas and more.

Tofu sofritas have been on Chipotle’s menu for a few years now. Chili sauce-braised tofu pieces are a must-have in upgrading their classic black bean burrito bowl. With sofritas on top, every bite is extra satisfying and flavorful!

Fortunately, learning how to make vegan sofritas at home is easy and only requires budget-friendly ingredients. All you have to do is crumble and pan-fry tofu in an incredible sauce made from roasted poblanos, chipotle peppers, adobo sauce, and tomato paste, then dig in! The result is protein-packed, slightly spicy and tempting tofu.

What are sofritas?

Sofritas are Chipotle’s plant-based protein alternative to their burritos, burrito balls, quesadillas, etc. It is made by pounding and frying organic farm tofu and a fragrant and smoky chili sauce. Chipotle sofritas ingredients are minimal and accessible, making copycat sofritas recipes a breeze to make at home!

Required components (including substitutions)

• Extra firm tofu – Extra firm tofu is tender and meaty but must be pressed beforehand to remove all water. This gives your vegan sofritas the same tender texture as real meat. If you can’t find extra-firm tofu or want to skip pressing tofu, use super-firm tofu instead. The firm will also work.
• Poblano peppers – These large and mild green peppers are roasted and mixed in sofritas sauce for their delicious smoky and sweet notes. You can leave them out if needed, but they add a lot of flavor and heat.
• Chipotle peppers in adobo – Chipotle peppers are red jalapeño peppers that are smoked and dried, then canned in adobo sauce. They give the sofritas sauce just the right amount of smoke, heat and a delicious depth of flavor.
• Adobo sauce – It’s packed in cans with chipotle peppers. It’s spicy and smoky, and one of the main flavor components of this recipe!
• garlic
• Lemon juice – Freshly squeezed is the best!
• Tomato paste
• sugar – Just a pinch of sugar balances the sofritas sauce and rounds out the rest of the flavors. Agave or maple syrup works, or you can leave it out if needed.
• salt
• the water
• canola oil – Or use another high heat oil when frying the tofu. To release the oil, use a quality non-stick pan.

How to Make Copycat Chipotle Sofritas

Find the full recipe with measurements below on the recipe card.

First, roast poblano peppers on a gas range or under the broiler until charred and blistered. Set it aside to cool, then remove the stems and seeds.

In a food processor, pulse the roasted poblano, chipotle peppers, adobo sauce, garlic, lemon juice, tomato paste, sugar, salt, and some water until mostly smooth.

If using extra firm tofu, press the brick to drain the water for 30 minutes.

Then, sauté the drained tofu in a large oiled pan over medium-high heat.

Fry the tofu until browned, then pour the sauce into the pan. Stir to coat, then bring to a simmer. It should thicken after a few minutes. Stir in a splash of water if it becomes too thick.

Serve tofu sofritas in burritos or tacos, and enjoy!

Tips for success

• Try not to roast the poblano! It adds a nice smoky depth and a subtle sweetness to the sauce, helping it taste like it came straight from the chipotle. To learn how to roast a poblano pepper like a pro, check out this guide by Chili Pepper Madness.
• To drain the tofu, use a tofu press or wrap the brick in a paper towel or a clean tea towel. Place a few heavy books or a cast iron pan on top, then let the water drain for at least 30 minutes.
• Use your hands to break the tofu into small to medium sized pieces. This way, the tofu becomes crispy and tender instead of soggy.
• If the sofritas sauce isn’t as smooth as you like, add water a drop at a time until you reach the desired consistency.
• The spice level is moderate in these homemade vegan sofritas. Is it too spicy for you? Then you can reduce the amount of adobo sauce to 1 tablespoon and perhaps skip the adobo peppers altogether if you are sensitive to spices.

Serving advice

For the ultimate vegan burrito bowl, make it with a bed of white or brown rice topped with your homemade sofritas, guacamole, red salsa, simmered black beans, vegan queso, roasted peppers and onions, and cilantro.

But it does not end here. Sofritas are a wonderful plant-based protein that you can add to all your Mexican-inspired favorites! Add them to a batch of loaded nachos, a grain bowl, taco salad, folded into burritos or enchiladas, or a cheesy quesadilla.

to save

Allow the sofritas to cool to room temperature before transferring to an airtight container. Store them in the fridge for up to 4 days.

To reheat, heat the sofritas in the microwave or a skillet over medium heat until hot.

Want more Mexican-inspired recipes?

*This recipe was first published in 2019 and was updated in 2023 with a simpler recipe that tastes even better.