This copycat chipotle sofritas is so good that you may never need to step foot back into a Chipotle store again! You will absolutely love this recipe and how easy it is to make.
We love Chipotle as much as the next vegan, but sometimes we don’t want to leave the house and want it faster than a delivery driver could get it to us. Today we’ll show you how to make copycat Chipotle sofritas at home!
Plus, we love to be able to control the ingredients, the spice levels, and all of the goodness that comes from cooking your own food. Oh yea, and it’s cheaper too.
It’s a win-win.
Even if you aren’t sure that you like tofu, you will enjoy this recipe! This sofritas Chipotle copycat recipe is an easy way to test out tofu since it’s crumbled and not left in blocks or cubes which is harder to perfect the texture.
What is sofritas?
Sofritas is a popular protein option at fast-food chain Chipotle. It is tofu that has been braised in a blend of spices, chipotle chilies, tomatoes, onions and peppers! The option is a hit among vegans and vegetarians alike as they are able to add it to their burritos, tacos, and bowls at the popular restaurant. Here, we show you how to make a similar version at home.
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VEGAN COPYCAT CHIPOTLE SOFRITAS INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this easy vegan sofritas recipe:
- tofu – we prefer to use frozen and pressed extra firm tofu (see tips below) for this copycat Chipotle sofritas recipe
- onions and garlic – the base of our dish, these are our aromatics. We highly recommend using fresh garlic, and then we are using sweet onions
- chipotle peppers in adobo – these are smoked and dried jalapenos that have been canned inside of a sweet and tangy tomato puree with some other ingredients. You don’t need a lot because just a little kicks up the spice level a ton
- vegetable broth – we prefer to use a low-sodium vegetable stock for this recipe
- tomato paste – you get a deep, rich flavor without excess water from using fresh or canned tomatoes which impacts the overall dish
- maple syrup – yes, a touch of sweetness is added to the dish. You don’t need much, but it does help it go a long way and balance out the acidity of the tomatoes as well
- spices – this blend of spices that we have put together works to get this sofritas recipe as close to the original Chipotle recipe as possible with ingredients that are easily accessible to the everyday cook
SUBSTITUTIONS AND VARIATIONS:
- tofu – firm tofu will also work for this recipe. We do not recommend using soft or silken tofu
- onions – you could use yellow onions as well
- chipotle peppers in adobo – while it will change the overall taste and texture of the dish, you could swap with pickled jalapenos
- vegetable broth – swap with vegan chicken or beef broth, again will change the taste at the end
- tomato paste – if you only have fresh or canned tomatoes, you will want to swap out the tomato past for 6 tbsps minimum of the fresh/canned. Again, taste will be altered. We’d also recommend that you reduce the vegetable broth since you are adding liquid from tomatoes if you go this route
- maple syrup – agave, date syrup would be our first swap recommendations, but granulated brown or coconut sugar could also work
TIPS FOR MAKING THE PERFECT TOFU:
WHAT IS THE BEST TYPE OF TOFU TO USE?
We prefer extra firm tofu for this recipe and would highly recommend using that. This recipe will also work with firm tofu if needed.
We do not advise using silken or soft tofu for this recipe.
WHY SHOULD I FREEZE TOFU FIRST?
Freezing tofu gives it a more meat-like texture. While this isn’t a requirement, we highly recommend doing it this way.
Freeze the tofu in the store packaging. Then remove and let thaw completely before adding it to a tofu press to drain (see below).
HOW DO I PRESS OUT TOFU?
The easiest way to press out tofu is to use a tofu press. We use this tofu press because it’s easy to use and works great.
However, if you don’t have a tofu press then you could wrap the block of tofu in a kitchen towel, place it on a plate, and then put something heavy on top like a cast iron skillet.
Frequently Asked Questions:
Sofritas is soy based – made from tofu. However, you could use Pumfu instead in order to make this dish Top 8 allergen free. Besides the soy, there are no other known Top 8 allergens in the ingredients that we included.
Whether for allergies or personal preference, we understand that not everyone does tofu (soy) products. While your easiest option would be to swap with a pumpkin or chickpea based tofu, there are still other options. Beyond that you are going to get into a lot of texture differences.
Things like chickpeas, mushrooms, jackfruit, seitan, and lentils would all be things that you could swap with.
We do recommend using olive oil for the recipe; however, you could use some more vegetable stock or even water.
Please note that making this swap, will alter the taste of your dish.
This vegan sofritas recipe will last 3-5 days in the fridge. You can make a half batch if that is better for your needs.
You can freeze copycat Chipotle sofritas once completely cooled. To freeze, store in an air tight container in the freezer for up to 3 months.
How can I use copycat Chipotle sofritas?
There are so many ways to use sofritas. Obviously, the best answer is to make your own copycat Chipotle sofritas bowls.
Here’s some other recipes for you to try it with:
Pin this vegan copycat Chipotle sofritas for later!
Copycat Chipotle Sofritas
- 1 block extra firm tofu, pressed
- 1 tablespoon olive oil
- 1 medium sweet onion, diced (about ¾ cup)
- 2 chipotle peppers in adobo
- 1 tablespoon chipotle adobo sauce
- ½ cup vegetable broth
- 2 tablespoon tomato paste
- 1 tablespoon maple syrup
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon oregano
- ½ tsp chili powder
- ½ teaspoon smoked paprika
- 2 tablespoon lime juice
- 4 cloves garlic
- Press out the tofu to remove excess water for 30 minutes or overnight. Pat dry. Breaks into pieces, set aside.
- In a stand mixer or blender, combine all ingredients from the adobo peppers until the garlic cloves. Blend until creamy. Set aside.
- In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.
- Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
This is great! Even the omnivore family members enjoy it. I’ve got a batch cooking right now for tonight’s dinner.
Love when that happens!
Absolutely phenomenal! I made this with seasoned instant pot beans and your cilantro lime rice. It had a tiny bit too much sweetness so I’ll reduce or eliminate the maple syrup next time. I can’t thank you enough for the inspiration for my own “chipotle sofritas bowls” at home for a fraction of the cost. I don’t know why I didn’t think to make these before!
This is the first recipe I decided to make from the website and wow! I couldn’t help but eat it everyday until it was gone. It was that good to me.
Love the recipes and youtube channels!
So glad you enjoyed it so much Jonathan!
Just had this tonight! Have you ever tried it cold? Like on a salad.
Yes, if you don’t mind cold things like chickpea salad then it’s great
I just made this and WOW so good. Thanks for sharing
So glad that you enjoyed it!
Would this work well with pumfu?
We haven’t personally tried, but believe it would
O wow this was very good thanks for sharing.
So happy that you enjoyed it! Thanks for taking the time to leave a review