Easy Sofritas Recipe (That's Better Than Chipotle)
Bring the vibrant flavors of Chipotle to your own kitchen with this copycat sofritas recipe! The only difference is that this version is even better than the original. Use it for tacos, burrito bowls, and so much more!
Equipment
- Tofu press
- Non-stick skillet
- Chef's knife
- Cutting board
Ingredients
- 16 ounces (1 large block) extra-firm tofu
- 1 large poblano pepper
- 3 tablespoons extra-virgin olive oil (divided)
- 1 large white or yellow onion (diced)
- 4 cloves of garlic (minced)
- 2 teaspoons smoked paprika
- ½ tablespoon ground cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon ancho chile powder
- 2 tablespoons tomato paste
- 2 chipotles in adobo (plus 2 tablespoons adobo)
- 1 large tomato (chopped)
- ½ cup vegetable broth or water
- 1 teaspoon salt
- Cracked black pepper to taste
- 1-2 tablespoons lime juice (or vinegar)
Instructions
Tofu
- Press the tofu in a tofu press, or wrap it in a towel and press it between a hard surface with a cast-iron skillet on top for 25-30 minutes (or overnight in the fridge).
- Once it’s pressed, crumble it into small pieces and set aside.
Poblano pepper
- Roast the poblano, either over a gas flame, in a cast-iron skillet, or in the oven until blackened on all sides. Once blackened, add it to a freezer bag or a bowl with plastic wrap overtop to steam for about 10-15 minutes.
- Open the bag and remove the blistered skin. Cut off the stem end, but don’t worry about removing all of the seeds unless you’re sensitive to spice. You can rip or slice the poblano into strips to make blending easier.
Aromatics
- Heat 1 ½ tablespoons of olive oil in a skillet over medium. Once hot, add the diced onions and sauté them for ~4 minutes until translucent.
- Add the garlic and cook for another minute, then add the smoked paprika, cumin, Mexican oregano, and ancho chile powder, stirring to open up the spices.
- Mix in the tomato paste, chipotle peppers, and adobo. Then add the chopped tomato and cook the mixture, stirring occasionally, for 7-8 minutes until the tomatoes are tender.
Blend
- Transfer the tomato mixture to a food processor. Deglaze the pan with the vegetable broth, scraping up all the little bits left behind.
- Add the vegetable broth to the food processor, along with salt and pepper and the poblano strips. Blend or pulse until the mixture is fairly smooth with a few chunks remaining. You can also blend it until it’s fully smooth if you prefer.
Assembly
- Heat the other 1 ½ tablespoons of olive oil in a large skillet over medium. Once hot, add the crumbled tofu in a single layer.
- Let it cook, without stirring, for 3-4 minutes to brown it. Stir and repeat the same process until each side is golden brown (about 12 minutes total).
- Pour in the sofritas sauce, stirring to combine. Cook the mixture, stirring occasionally, for about 8-10 more minutes to thicken the sauce and meld the flavors.
- Taste and adjust the seasonings, then add a squeeze of lime to finish the sofritas off. Serve in tacos, burritos, bowls, and salads. Happy eating!
Notes
- Press the tofu: Give yourself time to press the tofu for optimal flavor absorption. If you have a tofu press, you can even press it in the fridge overnight.
- Char on all sides: Blacken the poblano uniformly for a consistent charred flavor. This also makes peeling the tough, chewy skin much easier.
- Use fresh spices: Make sure your spices are fresh for the best flavor. Better yet, buy whole chiles and spices, then grind them yourself.
- Consistent pieces: Break the tofu into consistent sizes for even browning. We like to have them around the size of a chickpea.
- Brown the tofu: It’s essential to cook the tofu slow and ensure it browns on every side. This will help remove more moisture and add a perfectly chewy texture.
- Blend to preference: Choose your preferred sauce consistency when blending. We like ours a bit on the chunky side, but you can also fully blend the sauce.
- Rest before serving: Let the dish sit for a few minutes off the heat to settle the flavors and thicken the sauce a little more.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 237.4kcal | Carbohydrates: 13.7g | Protein: 11.9g | Fat: 16.1g | Saturated Fat: 2.1g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 9.2g | Sodium: 781.3mg | Potassium: 315.1mg | Fiber: 4.2g | Sugar: 5g | Vitamin A: 1212.7IU | Vitamin C: 34.1mg | Calcium: 182.3mg | Iron: 3.1mg
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