Better-than-Chipotle Tofu Sofritas
Here's how to make an even better version of this vegetarian takeout favorite at home.
Serves2 to 4
Prep10 minutes to 15 minutes
Cook28 minutes
After visiting Chipotle more times than I care to admit, I knew it was time to take matters into my own hands and recreate my go-to menu item — hot and peppery tofu sofritas — at home. When it comes to a meat-free topping for burrito bowls and taco salad, nothing packs as much flavor and spice as a big scoop of saucy sofritas. Here’s how to make an even better version of this vegetarian takeout favorite at home.
What Are Sofritas?
Sofritas, a meat-free menu item at Chipotle, is shredded firm tofu braised with smoky chipotle chilies, mild roasted poblanos, a hint of tomato, and a blend of spices. While it’s certainly a popular menu item, some argue they’re too salty, while others find them too watery for burritos.
This copycat version yields all the warm, spicy flavors you expect and just about as much heat, but keeps the salt in check — and there’s no watery business in sight.
All the Ways to Eat Sofritas
There’s no shortage of ways to turn a pan of tofu sofritas into a meal. My favorite way to eat sofritas is piled atop a burrito bowl, partnered with rice, salsa, and plenty of guacamole to balance the heat. You can also add them to a taco salad, scoop them into tortillas for taco night, fold them into a burrito, or layer them with plenty of cheese for quesadillas.
Better-than-Chipotle Tofu Sofritas
Here's how to make an even better version of this vegetarian takeout favorite at home.
Prep time 10 minutes to 15 minutes
Cook time 28 minutes
Serves 2 to 4
Nutritional Info
Ingredients
- 1 (14- to 16-ounce) package
extra-firm tofu
- 1
medium poblano pepper
- 1 tablespoon
plus 2 teaspoons olive oil, divided
- 1
small yellow onion
- 2 cloves
garlic
- 1
canned chipotle pepper in adobo sauce
- 2 tablespoons
tomato paste
- 1 tablespoon
canned adobo sauce
- 1 tablespoon
red wine vinegar
- 1 teaspoon
ground cumin
- 1/2 teaspoon
dried oregano
- 1 1/2 teaspoons
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 3/4 cup
water, divided
Instructions
Arrange an oven rack 6 inches below the broiler and turn the oven to broil.
Drain a 14- to 16-ounce block of tofu. Wrap the tofu in a few layers of paper towels, then set on a dinner plate. Weigh it down with a heavy object such as a skillet, pot, or large can, and let sit for at least 15 minutes to drain. Meanwhile, broil the pepper and make the sauce.
Cut 1 poblano pepper in half lengthwise, and remove and discard the stem and seeds. Place the pepper on a baking sheet, drizzle with 2 teaspoons of the olive oil, and toss to coat. Broil until charred all over, flipping halfway through, about 10 minutes total. Cool slightly.
Coarsely chop 1 small yellow onion. Place the onion, poblano pepper, 2 garlic cloves, 1 canned chipotle pepper, 2 tablespoons tomato paste, 1 tablespoon adobo sauce, 1 tablespoon red wine vinegar, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon of the kosher salt, 1/4 teaspoon black pepper, and 1/2 cup of the water in the bowl of a food processor fitted with the blade attachment. Process until smooth, about 2 minutes.
Pat the tofu dry with towels. Crumble into small curds with your hands into a medium bowl. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the tofu, season with the remaining 1/2 teaspoon kosher salt, and cook, stirring occasionally, until golden brown around the edges, about 8 minutes.
Pour the sauce into the skillet and stir to combine. Reduce the heat to low and simmer for 5 minutes. Stir in the remaining 1/4 cup water, scrape the bottom of the skillet, and cook, stirring occasionally, until the flavors meld, about 5 minutes more.
Recipe Notes
Make ahead: The sauce can be made a day in advance and stored in an airtight container in the refrigerator.
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.