This copycat Chipotle Mexican Grill Sofritas recipe is a powerful flavor bomb wrapped in healthy goodness! Use this to make a hearty and delicious Sofritas Bowl.
It's gluten-free, oil-free, nut-free, and vegan. This healthy vegan sofritas recipe can be used as a base for tacos, a bowl, or a burrito, or chilled to add to a salad. Sofritas are a wonderful meal prep option due to their versatility.
What are Sofritas?
Sofritas are a savory and versatile dish commonly found in Mexican and Tex-Mex cuisine. It's most commonly known as the vegan protein option at Chipotle Mexican Grill. Traditionally, sofritas are made by braising or sautéing tofu in a flavorful blend of spices, herbs, and seasonings. The result is a protein-rich dish with a satisfying texture, perfect for incorporating into tacos, burritos, bowls, or served alongside rice and beans. If you love Mexican and Tex-Mex flavors, check out our Vegan Walnut Taco Meat and Vegan Black Bean Tacos.
Why You'll Love This Sofritas Recipe
- Bold, smoky flavor from chipotle chili, cumin, roasted pepper, and umami-rich tomato paste.
- Hearty, meaty texture using extra firm tofu that soaks up all the flavor without falling apart.
- Whole-food, oil-free, and allergen-friendly, making it great for heart health and dietary needs. Learn more about the health benefits of tofu.
- Versatile meal component perfect for bowls, tacos, burritos, salads, and more. This would make a great protein base for our Southwestern Salad in a Jar.
- Meal-prep friendly with easy prep steps and big batch potential to save time during the week.
- Daniel Fast approved!
What You Need to Make Homemade Sofritas
- Extra Firm Tofu, pressed or freeze-thawed, is the star of the show. It provides a meaty crumble and a rich source of healthy plant-based protein.
- Green Bell Pepper, lightly charred, adds roasted caramel flavors to the tofu.
A full list of ingredients with exact amounts can be found in the recipe card below.
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How to Make Tofu Sofritas
Step 1
Start by draining and pressing as much water out of the tofu as possible. Wrap the tofu in a paper towel and then a clean tea towel, place a heavy skillet on top, and let it sit for about 10 minutes. See Pro Tip for the freezer method.
Step 2
Fire up your gas cooktop (or grill) over medium-low heat. Place the green bell pepper directly on top of the grate. Carefully allow the green pepper to char slightly on all sides. Alternatively, broil the green pepper for 1 to 2 minutes, then turn and slightly char the other side.
Step 3
Add charred bell pepper, chopped onion, garlic, and a chopped date to a food processor (or blender).
Step 4
Process veggies into a sauce. If the mixture is stiff, add 1 to 2 tablespoons of water to thin it out. It should be the consistency of a blended salsa. Set aside.
Step 5
Preheat a dry skillet over medium heat. Once hot, add the tofu. Yes, it will stick, but don't worry about it. Let it cook in the hot pan to develop crisp brown bits. Using a stiff spatula, scrape the brown bits while breaking down the tofu into a crumble.
Step 6
Reduce heat to medium-low. Add the dry spices and coconut aminos and stir well to incorporate. Let it cook for a minute or two. It should smell amazing!
Step 7
Stir in tomato paste, apple cider vinegar, and green pepper sauce mixture from the food processor (or blender with vented lid) into the pan with the tofu and let cook uncovered over medium-low heat for about 5 to 7 minutes. Then remove from the heat and enjoy!
Pro Tip for Pressing Tofu
For a firmer, chewier texture, it's essential to remove as much water from the tofu as possible. Here is a hack I learned. Drain and slice the tofu, then place it in the freezer until frozen solid. Remove the tofu from the freezer and let it thaw in the refrigerator. This four-step (drain, slice, freeze, thaw) process removes more water, giving you beautifully firm tofu.
As stated in a 2012 article in Slate, "Freezing changes the texture of tofu drastically and almost magically: When ice crystals form, they create small holes in the tofu, making it far spongier, firmer, and chewier than it was before. No amount of draining, patting dry, or pressing tofu can minimize sogginess as much as freezing does."
Serving Suggestions
Make this into a delicious Sofritas Bowl with steamed kale or sauteed kale and mushrooms, brown rice or cilantro lime cauliflower rice, air fryer plantains, sliced avocado, and lime. Wow! It's tasty and satisfying.
You can also add this copycat sofritas to the Hearty Breakfast Burrito in place of black beans. This sofritas recipe can also be used in a salad like our Southwestern Salad in a Jar or Southwestern Salad. Finally, enjoy this as an added topping and protein boost to the Vegan Nachos.
Recipe FAQs
Yes, sofritas are a healthy option compared to ground meat. For roughly the same amount of calories and protein per serving, ground beef has more than six times the amount of saturated fat as sofritas. In addition, ground beef contains dietary cholesterol and other compounds (like TMAO) that are shown to promote inflammation in the body, which you can avoid when choosing sofritas.
Sofritas delivers a bold, savory flavor with a balance of spice, tang, and umami. The extra firm tofu absorbs the rich seasonings, creating a hearty, slightly chewy texture. Ingredients like chipotle, tomatoes, and aromatics add depth, while a hint of sweetness balances the heat for a satisfying, comforting dish.
Leftovers keep well in the refrigerator for up to four days.
Sofritas are proof that healthy eating doesn’t have to be bland or boring. This flavorful, oil-free recipe packs bold spice, satisfying texture, and plant-based nutrition into every bite. Whether you’re meal prepping for the week or building your dream burrito bowl, these sofritas are a go-to staple worth keeping on repeat.
Related Recipes to Check Out
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Sofritas
Ingredients
- 1 15- oz. package of extra firm tofu not silken
- 1 green bell pepper slightly charred
- ½ white onion roughly chopped
- 3 cloves garlic roughly chopped
- 1 date pitted, soaked in hot water, and roughly chopped
- 2 Tbsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp ground coriander
- ½ tsp oregano
- 2 Tbsp coconut aminos
- 2 Tbsp tomato paste
- 1 Tbsp apple cider vinegar
Instructions
- Start by draining and pressing as much water out of the tofu as possible. Wrap the tofu in a paper towel and then a clean tea towel, place a heavy skillet on top, and let it sit for about 10 minutes. See Notes for the freezer method.
- Fire up your gas cooktop (or grill) over medium-low heat. Place the green bell pepper directly on top of the grate. Carefully allow the green pepper to char slightly on all sides. Alternatively, broil the green pepper for 1 to 2 minutes, then turn and slightly char the other side.
- Add charred bell pepper, chopped onion, garlic, and a chopped date to a food processor (or blender). Process or blend into a sauce. If the mixture is stiff, add 1 to 2 tablespoons of water to thin it out. It should be the consistency of a blended salsa. Set aside.
- Preheat a dry skillet over medium heat. Once hot, add the tofu. Yes, it will stick, but don't worry about it. Let it cook in the hot pan to develop crisp brown bits. Using a stiff spatula, scrape the brown bits while breaking down the tofu into a crumble.
- Reduce heat to medium-low. Add the dry spices and coconut aminos and stir well to incorporate. Let it cook for a minute or two. It should smell amazing!
- Stir in tomato paste, apple cider vinegar, and green pepper sauce mixture from the food processor (or blender with vented lid) into the pan with the tofu and let cook uncovered over medium-low heat for about 5 to 7 minutes.
- Remove from the heat and enjoy!
Notes
- Prep Tofu: For a firmer, chewier texture, it's essential to remove as much water from the tofu as possible. Here is a hack I learned. Drain and slice the tofu, then place it in the freezer until frozen solid. Remove the tofu from the freezer and let it thaw in the refrigerator. This four-step (drain, slice, freeze, thaw) process removes more water, giving you beautifully firm tofu.
- Serving Suggestions: Enjoy this copycat sofritas in a sofritas buddha bowl, in our black bean breakfast burrito, and in vegan black bean tacos. You could also add this to our vegan nachos for a protein and flavor boost.
- Leftovers/Meal Prep: Leftovers keep well in a covered container in the refrigerator for up to four days.
Gigi & Sersie says
Very tasty and easy to make! Love this with tacos and in a buddha bowl.
Sarah says
Very flavorful great recipe to meal prep
Stpehanie says
Where in the recipe do I add the apple cider vinegar?
Gigi & Sersie says
Thank you for the question. We just updated the recipe. You'll want to add it towards the end with the tomato paste.