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Chipotle Sofritas

Chipotle Sofritas - recipe card
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Spicy, smoky, and deeply savory, these braised crumbled tofu sofritas mimic the iconic Chipotle filling. The tofu is pan-fried until golden, then simmered in a rich chipotle-tomato sauce with cumin and oregano, creating a texture that’s tender yet hearty. Perfect as a vegan burrito bowl protein or taco filling.

Ingredients

Scale
  • 1 block (16 oz / 454g) extra-firm tofu, pressed for 15 minutes
  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, finely diced (about 1/2 medium onion)
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, finely chopped (about 2 tablespoons, plus 1 teaspoon adobo sauce)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 cup low-sodium vegetable broth
  • 1 tablespoon apple cider vinegar

Instructions

  1. Press the tofu: wrap the block in a clean kitchen towel or several paper towels, place on a plate, and set a heavy skillet or pan on top. Let sit for 15 minutes to expel excess moisture, which allows the tofu to brown properly rather than steam.
  2. After pressing, crumble the tofu into rough, bite-sized pieces about 1/2 inch across. Do not over-crumble into fine bits; larger chunks give the sofritas a meaty, ground-pork-like texture.
  3. Heat the olive oil in a large cast-iron or nonstick skillet over medium-high heat until the oil shimmers and flows like water. Add the crumbled tofu in an even layer and cook undisturbed for 4-5 minutes, until the bottoms are deeply golden and crispy.
  4. Stir the tofu and continue cooking for another 3-4 minutes, stirring occasionally, until most pieces are golden brown on several sides. This browning builds savory umami flavor that will carry the dish.
  5. Reduce heat to medium. Add the diced onion and cook, stirring, for 2 minutes until it softens and turns translucent. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic.
  6. Stir in the chopped chipotle peppers, adobo sauce, tomato paste, ground cumin, dried oregano, and 1/2 teaspoon salt. Cook for 1 minute, stirring constantly, until the tomato paste darkens and spices become aromatic.
  7. Pour in the vegetable broth and apple cider vinegar, scraping up any browned bits from the bottom of the skillet with a wooden spoon. These bits hold concentrated flavor that will enrich the sauce.
  8. Bring the mixture to a gentle simmer over medium heat. Reduce heat to medium-low and let the sofritas cook uncovered for 10-12 minutes, stirring occasionally, until most of the liquid has been absorbed and the sauce coats the tofu in a thick, clingy glaze. The mixture should look moist but not soupy.
  9. Taste and adjust seasoning with additional salt if needed. For more heat, add another finely chopped chipotle pepper or a pinch of cayenne.
  10. Remove from heat and let rest for 2 minutes. The resting period allows the tofu to absorb any remaining sauce and the flavors to meld. Serve hot over cilantro-lime rice, black beans, or in warm corn tortillas.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months in a freezer-safe bag, pressing out excess air. To reheat, thaw overnight in the fridge (if frozen), then warm in a skillet over medium-high heat with a splash of vegetable broth or water until heated through, about 4-5 minutes. Alternatively, microwave in 30-second bursts, stirring between each, until steaming. For best texture, reheat stovetop to re-crisp the edges.

Nutrition

Keywords: sofritas, chipotle sofritas, vegan burrito bowl, Mexican tofu, chipotle copycat, braised tofu, plant-based protein, spicy tofu, burrito filling, weeknight dinner, vegan Mexican

Find it online: https://copycatkitchenco.com/chipotle-sofritas/