Smoky Sofritas Chipotle Copycat Recipe
If you’re a fan of Chipotle’s Sofritas, you’re going to love this homemade version! This vegan recipe captures the smoky, spicy, and slightly tangy flavors of the restaurant favorite, all while being easy to whip up in your own kitchen.
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
Topping Ideas:
- 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.
Nutrition
Serving: 1serving | Calories: 156kcal | Carbohydrates: 10g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1389mg | Potassium: 389mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1105IU | Vitamin C: 42mg | Calcium: 54mg | Iron: 2mg
