Chipotle Sofritas (Better than Chipotle!)

My copycat Chipotle sofritas recipe is no joke! Featuring tender tofu pieces simmered in a smokey poblano sauce, they’re perfect in tacos, quesadillas, you name it!

Craving more Chipotle dupes? Try my chicken al pastor, carnitas, or beef barbacoa next.

My family is obsessed with Chipotle’s tofu option, and why wouldn’t they be? It is the superior protein at Chipotle, after all. 

While I love a good burrito bowl now and again, I much prefer to recreate our favorite dishes at home. After hours of recipe tasting, I’ve finally come up with a homemade sofritas recipe that my family swears is even BETTER than Chipotle’s!

Why I love this recipe

• Fuss-free. It’s a one-pot recipe with minimal steps and no-nonsense ingredients. 
• Healthy. Tofu is a great low-fat source of plant-based protein. One serving packs upwards of 20 grams of protein!
• Versatile. Add it to tacos, burritos, or quesadillas. There are no wrong answers.
• It’s smokey, savory, and spicy. In terms of flavor, this checks all of the boxes. 

Ingredients needed

• Tofu. Choose a firm or extra firm tofu, as it crumbles easily and has the closest texture to ground meat (which is what we want!).
• Poblano pepper. The key ingredient that gives this a subtle peppery, earthy flavor. If you don’t have this on hand, use jalapeno peppers. 
• Avocado oil. Or use any neutral-flavored oil. 
• Sweet onion and garlic. Finely chopped. 
• Chipotle pepper in adobo sauce. For a spicy, smokey flavor. Look for canned chipotle peppers, but don’t waste the sauce! It’s also essential in this recipe.
• Tomato paste. For a concentrated tomato flavor. 
• Red wine vinegar. For acidity. Lime juice also works. 
• Cumin. An essential Mexican spice.
• Salt and pepper. To taste.
• Water. Just enough to thin out the tofu mixture. Alternatively, use vegetable broth.  
• Maple syrup. Adds necessary sweetness to balance out the other flavors. 

How to make sofritas

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Drain the tofu and press to remove excess liquid. Crumble it up with a wooden spoon. 

Step 2- Slice the poblano, remove the stem and seeds, cover in oil, and cook on the stovetop until charred. 

Step 3- Add the onion, garlic, chipotle, tomato paste, vinegar, and spices. Add ½ cup of water to a food processor or blender and blend until smooth. 

Step 4- Cook the tofu in a well-oiled large skillet until golden. 

Step 5- Add the sauce to the skillet and simmer. Add maple syrup and water until the desired flavor and texture are reached.

Step 6- Continue simmering briefly, then serve. 

Arman’s recipe tips

• Press the tofu overnight. The more moisture you can get from the tofu, the more ‘meaty’ the texture will be. I usually slice my tofu block lengthwise, then lay both blocks on a paper towel lined plate, put another plate on top, and weigh it down with something heavy. 
• Bake the tofu. Don’t like pan-fried tofu? Bake it in the oven, then crumble it into the spice mix after. If you go this route, you can broil the poblano instead of cooking it on the stovetop. 
• Add the water in increments. So it doesn’t become too runny or diluted.

Storage instructions

To store: Store leftovers in an airtight container in the refrigerator for up to 5 days. 

To freeze: Place cooled leftovers in a freezer-safe container and freeze for up to 6 months. 

Reheating: Warm leftovers in the microwave or non-stick pan until hot. 

Frequently asked questions

More vegetarian mains

Originally updated August 2023, updated and republished November 2024