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Chipotle Sofritas Recipe

Just as good as the original—this copycat Chipotle Sofritas Recipe is saucy, spicy, and loaded with mouth-watering flavors! It's easy to make—just pan-fry the tofu, then simmer in the smoky sauce. 
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 people
Calories 105kcal


  • 16 ounces extra-firm tofu , vacuum-packed (see note)
  • 1-2 chipotle peppers in adobo sauce + 2 tablespoons sauce
  • 2 teaspoons red wine vinegar
  • 3/4 teaspoon granulated garlic
  • 3/4 teaspoon salt , divided (more to taste)
  • 2.5 tablespoons avocado oil , divided (or preferred oil)
  • 2 medium tomatoes , quartered
  • 3-4 cloves garlic
  • 1 tablespoon tomato paste
  • 1 teaspoon agave nectar or any sweetener
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 small red onion , finely diced (sub yellow)
  • 1 small green bell pepper , diced
  • 3/4 cup vegetable broth , low sodium
  • 1-2 tablespoons lime juice , fresh-squeezed (optional)


  • In a large bowl, whisk the adobo sauce, vinegar, granulated garlic, and 1/4 tsp salt together. Using your hands, gently break up and crumble the tofu into small pieces and add to the bowl. Gently toss to coat well and let it sit for 10-15 minutes (you can chop the veggies while it marinates).
  • Heat 1.5 tablespoons oil in a large non-stick skillet over medium heat. When shimmering, add the tofu. Let it sit undisturbed for 2-4 minutes so it can start to brown. Stir and let it sit again for 2-4 minutes. Repeat until the tofu is lightly browned but still soft in the middle. Place the tofu in a bowl and set aside. Wipe out the pan.
  • Add the tomatoes, chipotle peppers, garlic cloves, agave, tomato paste, oregano, smoked paprika, cumin, and remaining salt to a blender. Blend on high until smooth. Set aside.
  • In the same pan, heat the remaining oil over medium heat. When shimmering, add onion and pepper. Sauté until softened, about 5-7 minutes. 
  • Pour in the tomato mixture and lightly simmer for 2-4 minutes until it thickens slightly. Turn down heat if needed.
  • Add the tofu and broth. Stir to combine and raise heat to bring to a high simmer. Once simmering, reduce heat to maintain a mild simmer. Cook until liquid is mostly reduced. About 6-8 minutes.
  • Remove from heat and squeeze in the lime. Taste for seasoning and add more if needed.


TOFU: I prefer to use vacuum-packed tofu because it doesn't have to be pressed and it's ready to go. Also, it yields more tofu. I've found various brands at Trader Joe's, Whole Foods, Walmart, Sprouts, and Target. 
You can use water-packed tofu, but you'll need to press it for 20 minutes. To press, wrap a block in a dish towel and place it on a rimmed plate. Add a cast-iron skillet on top (or something equally heavy) and let it drain. You can also use a Tofu Press to make it even easier. * I suggest using 1 1/2 - 2 blocks of water-packed tofu to replace 1 block of the vacuum-packed variety. 
SPICY METER: I would say the spice level is on the higher end of medium. To make it less spicy, reduce the amount of adobo sauce or you can omit it altogether. To replace the spicy marinade for the tofu, use 2 tablespoons low-sodium tamari, 2 teaspoons liquid smoke (sub with 1 teaspoon smoked paprika), and 1/2 teaspoon each of chili powder, granulated garlic, and granulated onion. The instructions are the same as the written recipe.
SERVING IDEAS: Serve as a meal, side, or dip. Goes great with tortilla chips, as a salad topping, or as a filling for burritos, tacos, and more.


Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 374mg | Potassium: 261mg | Fiber: 1g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 1mg