In just about 20 minutes, you’ll have a savory tofu dish that’s perfect for bowls, burritos, tacos, or salads. So, why wait in line? Skip the takeout and get ready to serve up sofritas so good, your family might not believe you made it yourself. (It’ll be our little secret!)
Sofritas Chipotle That’s Bold, Flavorful, And Totally Vegan
Not everyone lives close to a Chipotle, but that doesn’t mean you have to miss out on their famous Sofritas! This copycat recipe lets you recreate their beloved plant-based protein option right in your own kitchen—no takeout required. There’s something so satisfying about mastering a restaurant favorite at home, and I love knowing exactly what’s going into the dish.
This recipe is refreshingly simple, made with tofu, salsa, and a handful of seasonings you probably already have in your pantry. No fancy cooking techniques required—just toss it all in a skillet and let the magic happen. In about 20 minutes, you’ll have a versatile, flavorful dish ready for taco night or a quick dinner. Trust me, this one’s a keeper!
Ingredients You Will Need and Buying Tips
Here are the ingredients that will transform your sofritas into a flavor-packed dish, just like you’re eating at Chipotle.
- Extra firm tofu: Make sure the label explicitly says “extra firm” and hasn’t gone past its expiration date. You’ll want the water content to be as low as possible.
- Salsa: For convenience, use jarred salsa, either tomato-based or roasted in flavor. Just make sure that it uses natural ingredients without too many preservatives.
- Red onion: Choose fresh red onion with dry skin that feels firm without any dark spots. For this recipe, a medium-sized onion is enough.
- Bell pepper: I recommend using red bell pepper for that nice sweet, spicy flavor. You can tell it’s fresh when it has smooth skin and vibrant color.
- Soy sauce: Regular soy sauce is enough to impart a savory flavor to your sofritas tofu. Watch out for any preservatives or artificial flavors on the ingredient list.
- Apple cider vinegar: Check the ingredients and make sure it doesn’t contain any extra sugar or preservatives. If you can, choose organic or the unfiltered type.
- Garlic salt: Opt for finer garlic salt to blend smoothly into the dish. You should only see garlic powder and salt in the ingredient list.
- Tomato sauce: Pick a tomato sauce that uses simple ingredients like tomatoes, garlic, and herbs. You’ll want a more authentic taste of your sofritas, so avoid added sugar.
- Liquid smoke: Liquid smoke is a seasoning ingredient used to add a smoky flavor to foods, mimicking the taste of something that’s been cooked over a wood fire. It’s made by capturing the condensation of real smoke from burning wood chips and then filtering it to create a concentrated liquid form. The result is a natural, versatile product that can bring that campfire-like essence to your dishes without requiring a smoker or grill. You can buy liquid smoke in your grocery seasonings isle.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- I like to use medium or spicy salsa for some heat, but if you want a milder taste, go for mild salsa.
- Add roasted jalapeno peppers to increase the heat.
- Substitute apple cider vinegar with lime juice or red wine vinegar for a different tangy kick.
- Replace super firm tofu with tempeh, jackfruit, or seitan. If you’re not vegan, you can use shredded taco chicken or taco beef instead.
- Swap liquid smoke for smoked paprika to give that same smoky flavor.
- If you like a lighter, fresher taste, make homemade salsa from scratch.
- Add some grilled corn, zucchini, or mushrooms to add vegetables into the mix.
- If you have a gluten-free diet, use tamari sauce instead of soy sauce
Absolutely! It’s made from tofu and vegetables cooked in a flavorful sauce without any animal products.
How To Make Homemade Chipotles’ Sofritas
Get ready as I show you how to transform tofu into a mouthwatering dish that everyone loves.
1
Heading 3
First, get your tofu because we’re going to press it to remove excess water. After discarding any excess liquid from its package, wrap tofu in a clean kitchen towel or several layers of paper towels. Place the wrapped tofu on a plate or cutting board, then put something heavy on top like a pan or can.
Let the tofu sit for 10 minutes. Once the time has elapsed, unwrap the tofu and crumble into small pieces with a fork. Set aside.
2
Saute Veggies
In a large skillet, heat a drizzle of oil over medium heat. Add the diced onion, and I like to give it a quick stir with a wooden spoon to coat everything evenly. Let it cook for about 3 minutes, stirring occasionally to keep the edges from browning too much.
Once the onions turn translucent, toss in the diced bell pepper and stir them together. Cook for another 2 minutes, just until the veggies are soft and fragrant—this is when the kitchen really starts to smell amazing!
3
Add The Tofu And Sauce Ingredients
Once the veggies are tender, crumble the tofu directly into the skillet. I like to stir it around until everything is well combined, letting the tofu cook for about 2 minutes. You’ll know it’s ready when it starts to turn golden and gets a hint of crispiness.
Next, pour in the sauce ingredients—soy sauce, apple cider vinegar, garlic salt, liquid smoke, and tomato sauce—and stir to coat the tofu and veggies completely. The rich aroma at this point is a sure sign you’re on the right track!
4
Combine and Simmer
Stir well to combine, making sure the sauce thoroughly coats the tofu and vegetables. This step ensures every bite is packed with flavor. Reduce the heat to medium-low and let it all simmer together for about 5 minutes.
You’ll know it’s ready when the sauce has thickened slightly, clinging to the tofu with a glossy finish.
5
Serve To Enjoy
Once your sofritas are done, remove from heat and get ready to serve. You can serve the sofritas as a filling for your tacos, as a topping for green salads, or as a layer for your nachos. My favorite is to serve this dish as a burrito bowl.
Here are some topping ideas for your burrito bowl:
- Black beans or Pinto Beans
- Lettuce, shredded
- Diced tomatoes or Pico de Gallo
- Guacamole
- Fresh cilantro, chopped
- Green salsa
- Lime wedges
Gina’s Tips For Recipe Sucess
- While simmering, stir frequently to coat all the tofu with the sauce evenly.
- Taste as you go and adjust with more soy sauce or vinegar for the right balance of flavors.
- Don’t skip pressing the tofu because it will help absorb the sauce and prevent it from getting mushy.
- Crumble the tofu into small pieces like ground meat. The smaller the crumbles, the better they soak up the sauce.
- Saute the tofu in a hot skillet before adding the sauce for a crispier texture, or cook it directly in the sauce if you want it softer.
Storing Leftovers
The best way to enjoy the bold, smoky flavors of your sofritas for days to come is to store it properly in the fridge. Let the food cool to room temperature before storage. Once cooled, transfer to an airtight container and consume within 5 days.
You can also keep the leftovers in a freezer-safe container for up to 2 months in the freezer. When it’s time to serve, thaw them in the fridge overnight or defrost in the microwave. You can reheat them in a skillet over medium heat for about 5 minutes.
Mexican Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question?
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
Smoky Sofritas Chipotle Copycat Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 tablespoons oil, any cooking oil
- 1 cup red onion, diced
- 1 bell pepper, any color, diced
- 1 block tofu, extra firm
- 2 tablespoons soy sauce, use gluten-free or coconut aminos if needed
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic salt
- 1 tablespoon liquid smoke
- 1 tablespoon tomato sauce
- ½ cup salsa
Instructions
Sauté the Vegetables:
- Heat oil in a large skillet over medium heat. Add the diced onions and bell pepper. Sauté for about 5 minutes, until the vegetables are softened.2 tablespoons oil, 1 cup red onion, 1 bell pepper
Prepare the Tofu:
- While the vegetables cook, press the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel or paper towels, place a heavy object (like a pan) on top, and let it sit for 10 minutes.1 block tofu
- Once pressed, crumble the tofu into small pieces with a fork.
Cook the Sofritas Mixture:
- Add the crumbled tofu to the skillet with the onions and bell peppers. Stir to combine.
- Add soy sauce, apple cider vinegar, garlic salt, liquid smoke, tomato sauce, and salsa. Mix well and cook for 5–7 minutes, until everything is heated through and the flavors blend together.2 tablespoons soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon garlic salt, 1 tablespoon liquid smoke, 1 tablespoon tomato sauce, ½ cup salsa
Assemble the Burrito Bowls:
- Serve the sofritas over rice or quinoa in bowls. Top with black beans, lettuce, diced tomatoes, guacamole, and fresh cilantro.
Notes
- Black beans or Pinto Beans
- Lettuce, shredded
- Diced tomatoes or Pico de Gallo
- Guacamole
- Fresh cilantro, chopped
- Green salsa
- Lime wedges
- While simmering, stir frequently to coat all the tofu with the sauce evenly.
- Taste as you go and adjust with more soy sauce or vinegar for the right balance of flavors.
- Don’t skip pressing the tofu because it will help absorb the sauce and prevent it from getting mushy.
- Crumble the tofu into small pieces like ground meat. The smaller the crumbles, the better they soak up the sauce.
- Saute the tofu in a hot skillet before adding the sauce for a crispier texture, or cook it directly in the sauce if you want it softer.
