Homemade Sofritas
This homemade sofritas recipe is huge on flavor with chunks of tofu simmered in a spicy chipotle sauce. Perfect for taco bowls, burritos and more.
Where are my Chipotle fans? By Chipotle, I don’t mean those wonderfully spicy, smoked jalapeno peppers, but Chipotle Mexican Grill, the restaurant chain.
As a chain, you’ll find them all over the U.S., with over 2600 locations at the time of this post. They offer a range of proteins that can be served up with rice, toppings and more in bowls or on tortillas, in many, many different combinations.
Several years ago they introduced “Sofritas”, a plant-based protein for vegetarians made from tofu. I tried them out of curiosity, because I am an adventurous eater and enjoying trying new things.
They are quite tasty! I’ve had them as a burrito and as a burrito bowl piled high with guacamole, salsas and sauces. Being a cook, I worked on making my own homemade version and the recipe that follows is how I now prefer it.
This is basically a copycat Chipotle sofritas recipe, though I make mine a bit differently. It’s perfect for spicy food lovers. I think you will enjoy it.
But first!
What are Sofritas?
“Sofritas” is a plant-based protein of shredded or crumbled tofu simmered in flavorful chipotle sauce, introduced by the Chipotle restaurant chain in 2014. The name is similar to, but should not be confused with, sofrito, which is usually made from aromatic ingredients that are chopped and braised in oil.
Sofritas are served with rice and lots of toppings, or can be enjoyed on tortillas as vegetarian tacos or burritos. I enjoy Chipotle’s sofritas, but prefer making homemade sofritos, as I can control the seasonings and salt levels, and am free to spice them up as much as I would like.
Many homemade versions include roasted poblanos, which I greatly enjoy, but my version introduces the wonderful flavors of ancho peppers and guajillo peppers, along with smoky and spicy chipotle peppers in adobo sauce. The combination is truly outstanding.
Let’s talk about how we make homemade sofritas, shall we?
Homemade Sofritas Ingredients
- FOR THE CHIPOTLE SAUCE
- 2 ancho peppers
- 2 guajillo peppers
- 1 tablespoon olive oil + more as needed
- 1 small onion, chopped
- 1 jalapeno pepper, chopped
- 3 cloves garlic, chopped
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 3 ounces chipotle peppers in adobo sauce (use 3-4 of the chipotles and some of the sauce, 1/2 a can)
- Hot sauce to taste
- FOR THE HOMEMADE SOFRITAS
- 14 ounce package extra firm tofu
How to Make Homemade Sofritas – the Recipe Method
FOR THE HOMEMADE SOFRITAS SAUCE
Rehydrate the Dried Peppers. Remove the stems and seeds from the ancho and guajillo peppers. Set them into a large bowl and cover them with very hot water. Let them steep for 20 minutes to soften. Drain and add to a food processor.
Cook the Fresh Vegetables. Heat 1 tablespoon olive oil in a skillet over medium heat and add the onion and jalapeno. Cook them down for 5 minutes to soften. Add the garlic and cook another minute, until the fragrance blooms.
Process the Sauce. Add the cooked vegetables to the food processor along with chipotles in adobo sauce, cumin and salt and pepper. Add in a few dashes (or more!) of your favorite hot sauce. Process until smooth. Add in a bit of fresh water (1/2 to 1 cup) and process until you achieve the consistency you desire.
Strain and Adjust. Strain, if desired, for a smoother sauce. Taste and adjust for salt and pepper.
FOR THE HOMEMADE SOFRITAS
Prep the Tofu. Slice the tofu into 8 large pieces. Wrap them in paper towels or a large towel and set a heavy weight on them, such as a cast iron pan, to press out the moisture. I usually do this while I am soaking the dried peppers.
Fry the Tofu. Heat the pan back to medium high heat and add more olive oil, if needed. Add the tofu and lightly fry the pieces 2-3 minutes per side to lightly brown them.
Simmer the Homemade Sofritas. Break up the tofu with a wooden spoon, then pour in the chipotle sauce. Stir the tofu into the chipotle sauce to completely mix it together. Like so.
Stir and simmer for 20 minutes to let the tofu soak up the saucy flavor. You can stir in a bit more water if you need to. Serve!
Boom! Done! Homemade sofritas are ready to enjoy! So much better when you make it home, isn’t it? These are so good, and I can make mine extra spicy! Huge bonus.
Recipe Tips & Notes
- The Homemade Sofritas Sauce. A great variation is to incorporate roasted poblano peppers. You can add them in when blending, or replace the dried anchos and guajillos. You can also use ancho and guajillo chili powder, about 1 tablespoon each. I love the version with dried pods more, but both are tasty. Use bell peppers for a super mild version.
- The Tofu. I prefer pan fried tofu for this recipe, but you can also bake them for 25-30 minutes on a baking sheet to achieve similar results.
- Serving Sofritas. Serve up your homemade sofritas with rice as burrito bowls topped with all of your favorite extras, like homemade guacamole, chopped peppers and onions, chiles toreados, tomatoes, shredded lettuce, sour cream, salsa verde or salsa roja, and your favorite hot sauce! They make great tacos and burritos, too!
That’s it, my friends. I hope you enjoy the homemade sofritas. I’d love to hear how it turned out for you. Keep it spicy! Extra spicy for me, please!
Try Some of My Other Popular Recipes
- Chipotle Chili
- Chipotle Chicken
- Chicken Tinga – Chipotle Shredded Chicken
- Shrimp in Fiery Chipotle-Tequila Sauce
- Chipotle Sauce
- Carne Adovada
- Cochinita Pibil
- Beef Barbacoa
- Mapo Tofu
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Sofritas Recipe
Ingredients
FOR THE CHIPOTLE SAUCE
- 2 ancho peppers
- 2 guajillo peppers
- 1 tablespoon olive oil + more as needed
- 1 small onion chopped
- 1 jalapeno pepper chopped
- 3 cloves garlic chopped
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 3 ounces chipotles in adobo sauce use 3-4 of the chipotles and some of the sauce, 1/2 a can
- Hot sauce to taste
FOR THE HOMEMADE SOFRITAS
- 14 ounce package extra firm tofu
Instructions
FOR THE CHIPOTLE SOFRITAS SAUCE
- Remove the stems and seeds from the ancho and guajillo peppers. Set them into a large bowl and cover them with very hot water. Let them steep for 20 minutes to soften. Drain and add to a food processor.
- Heat 1 tablespoon olive oil in a pan and add the onion and jalapeno. Cook them down for 5 minutes to soften.
- Add the garlic and cook another minute, until the fragrance blooms.
- Add the cooked vegetables to the food processor along with chipotles in adobo sauce, cumin, salt and pepper and hot sauce to taste. Process until smooth. Add in a bit of fresh water (1/2 to 1 cup) and process until you achieve the consistency you desire. Strain, if desired, for a smoother sauce. Taste and adjust for salt and pepper.
FOR THE SOFRITAS
- Slice the tofu into 8 large pieces. Wrap them in paper towels or a large towel and set a heavy weight on them, such as a cast iron pan, to press out the moisture. (I usually do this while I am soaking the dried peppers.)
- Heat the pan back to medium high heat and add more olive oil, if needed. Add the tofu and lightly fry the pieces 2-3 minutes per side to lightly brown them.
- Break up the tofu with a wooden spoon, then pour in the chipotle sauce. Stir and simmer for 20 minutes to let the tofu soak up the saucy flavor.
- Serve!
Notes
Nutrition
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