This version of Sofritas tastes exactly like the original! Vegan burritos, tacos, and salads can be made with shredded tofu cooked with spices.
To all of my meat-eating friends, this recipe is better than you think.
Another reason is that vegan Sofritas are tasty regardless of whether you are vegan or not.
Why make a home version of sofritas when the original is so good? I’ll explain my reasoning.
The sofritas at Chipotle are a touch salty. When combined with the salsas and beans on sale, it can result in an overly salty lunch. Making sofritas at home allows you to regulate the salt amount based on your preferences and the accompaniments.
If you decline a protein option at Chipotle, you’ll get complimentary guacamole! Otherwise, the guac will set you back $2. We normally get Chipotle takeout, so having a batch of sofritas in the fridge allows me to take advantage of the complimentary guacamole, add my handmade sofritas, and save money.
My taste preferences
I personally adore sofritas, but others aren’t so convinced. You can prepare something similar with this method of shredding and braising tofu in your back pocket, but mix up the spices, heat level, and/or amount of sauce to suit your tastes.
This homemade sofritas tastes remarkably close to Chipotle’s sofritas, but with a few important differences:
- It’s not as salty.
- The mouthfeel is less oily (but you can cook with additional oil if you wish!)
- Chewier: This is due to the super-firm tofu I used, as well as the slightly larger tofu chunks.
- Cheaper! Duh!
For the Marinade:
- 1 medium green bell pepper (about ½ cup)
- 1 medium tomato quartered
- 1/2 medium onion quartered
- 1/2 cup water plus additional water as needed for braising the tofu
- 2 chipotle chilies plus 2 tablespoons adobo sauce
- 2 cloves garlic
- 1 teaspoon red wine vinegar
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano (see notes)
- ½ teaspoon Salt and freshly ground black pepper
For the tofu:
- 1 tablespoon olive oil or rice bran oil
- 1 (16 ounce) package extra firm tofu pressed, cut into 8 slices
- To make the marinade, combine all of the ingredients in a mixing bowl.
- Bell pepper, tomato, onion, water, chipotle chiles and adobo sauce, garlic, red wine vinegar, ancho chile powder, cumin, oregano, and salt and pepper to taste (I like 12 teaspoon salt and 14 teaspoon pepper) in a food processor Pulse the marinade until it’s slightly chunky and well blended.
- To make the tofu, heat the oil in a skillet over medium-high heat until it shimmers. Carefully arrange the tofu in the pan, working in batches if necessary, flipping occasionally, and cooking until golden brown, about 10 minutes. Remove from pan and drain on a paper towel-lined platter.
- To make the tofu, either chop it or pulse it in a food processor until it is roughly in 14-inch pieces. Place in a mixing basin with the marinade. Allow for at least 30 minutes of sitting time, or overnight in the refrigerator.
- Heat a medium skillet over medium high heat to fry the tofu. Combine the marinated tofu and any remaining marinade in a mixing bowl. Bring 14 cup of water to a boil. To achieve the desired consistency, add more water. (I prefer to have some extra liquid on hand for serving.) Reduce the heat to a low simmer. Cook for about 10 minutes, or until the tofu is well heated. Season with salt and pepper to taste.
To press the tofu, drain it and wrap it in paper towels before putting it in a dish.
To remove moisture, place a heavy object, such as a can, on the tofu for about 15 minutes. Alternatively, you may use this simple tofu press.
You can use oregano from either Italy or Mexico. They have different flavors (Mexican oregano has a more marjoram-like flavor), but they both work well in this dish. You are free to utilize anything you have on hand.
Rice Bran oil
Rice Bran oil is used in all of Chipotle’s products. Olive oil is more readily available (and most likely already in your cupboard) and works just as well, particularly if it has a neutral flavor.
What are Sofritas?
If you’re here, I’m guessing you’ve had Sofritas at Chipotle at least once. I’ll break it down for you if you haven’t already.
Sofritas are firm tofu chunks that have been fried in a flavorful pepper sauce. I noticed a couple other ways to create the sauce online, but I’m confident that mine is GENUINE and tastes exactly like the restaurant version.
What are Sofritas made of ?
Sofritas are shredded firm tofu cooked with smoky chipotle chilies, mild roasted poblanos, a hint of tomato, and a blend of spices at Chipotle, a meat-free menu item.
What kind of meat does Sofritas have?
Sofritas have the texture and flavor of tofu skin. It’s chewier than regular tofu, which is a nice thing, but it doesn’t try to simulate meat in any way. We unfortunately had further issues with this new Chipotle menu item.
Are Chipotle’s Sofritas vegan?
Sofritas, seasoned tofu that’s incredibly excellent and just a little hot, is Chipotle’s vegan choice. If you don’t want tofu, you can always do only vegetables.
Is Sofritas a hot dish?
It’s made with chipotle chilis, roasted poblanos, and a blend of Mexican spices cooked in shredded tofu. The Sofritas dish is spicy, but it’s not as spicy as Chipotle’s hot salsa. It has a chili-like consistency and could be used to season meat without overpowering it.
What exactly is Chipotle’s artificial meat?
Last summer, the fast-casual business debuted the meat-free chorizo in approximately 100 locations in Denver, Indianapolis, and Orange County, California. Chorizo is prepared from pea protein, ancho chili, and salt.
Is it healthy to eat sofritas tofu?
The spicy ground (or shredded) tofu in tomato and pepper sauce popularized the meal, and Chipotle made a reference to it.