This copycat Chipotle Mexican Grill sofritas tastes amazing! 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 burrito, or chilled to add to a salad. Sofritas are a wonderful meal prep option due to its 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. Sofritas are beloved by vegetarians, vegans, and omnivores alike for its bold flavors and ability to be customized to suit individual tastes.
What are sofritas made from?
This healthy vegan sofritas recipe is made with these 13 ingredients:
- Tofu, extra firm (not silken)
- Green bell pepper
- Onion
- Garlic
- Date
- Chipotle chili powder
- Cumin, ground
- Chili powder
- Coriander, ground
- Oregano
- Tomato paste
- Coconut aminos
- Apple cider vinegar
Extra firm tofu comes in packages between 14 to 16 ounces (400 to 450 grams). Regardless of the package size you have, go ahead and use the whole package. There's no need to section off 2 ounces because the recipe calls for 14 ounces.
What does sofritas taste like?
Sofritas have a complex and bold flavor profile characterized by a harmonious blend of savory, spicy, and tangy notes. The extra firm tofu, which serves as the base of sofritas, absorbs the flavors of the seasonings and spices it's cooked with, resulting in a hearty and satisfying texture. The dish often boasts a rich umami taste, thanks to ingredients like onions, garlic, and tomatoes. Sofritas may have a mild spicy kick depending on the type of chipotle seasoning you use. The sweetness of tomatoes or other ingredients balances that spicy kick. Sofritas have a hearty and slightly chewy texture. Overall, sofritas offer a flavorful and aromatic experience that's both comforting and satisfying.
How to prepare this oil-free tofu sofritas recipe
- Start by draining and pressing as much water out of the tofu as you can. One way to do this is to wrap the tofu in a clean tea towel, place a heavy skillet on top, and let it sit for about 10 minutes. Revisit the Pro Tip for another method that does take some preplanning but works beautifully.
- While you're waiting on the tofu, fire up the 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. If you don't have a gas cooktop or grill, you can 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 date to a food processor (or blender) and process 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.
- Preheat a dry skillet over medium heat. Once hot, add the tofu. Yes, it will stick, but don't worry about it. Let the seasonings 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 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!
Pro Tip for removing water from 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."
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Leftovers keep well in the refrigerator for up to four days.
Are tofu sofritas healthy?
Yes, sofritas are a healthy option compared to ground meat. As a nutritionist and certified lifestyle medicine professional (learn more about me), I ran the numbers comparing this sofritas recipe to using ground beef. 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) shown to promote inflammation in the body that you avoid when choosing sofritas.
Make this into a delicious Sofritas Bowl with steamed kale, brown rice, and plantains and topped with fresh cabbage, cilantro, avocado, and lime. Wow! It's tasty and satisfying.
This Chipotle copycat sofritas is one of our favorite tofu recipes, and we hope you enjoy it too. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Sofritas (VEGAN, OIL FREE)
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 you can. One way to do this is to wrap the tofu in a clean tea towel, place a heavy skillet on top, and let it sit for about 10 minutes. Revisit the Pro Tip for another method that does take some preplanning but works beautifully.
- While you're waiting on the tofu, fire up the 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. If you don't have a gas cooktop or grill, you can 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 date to a food processor (or blender) and process 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.
- Preheat a dry skillet over medium heat. Once hot, add the tofu. Yes, it will stick, but don't worry about it. Let the seasonings 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 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) 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
- 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.
Nutrition
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Sarah
Very flavorful great recipe to meal prep
Stpehanie
Where in the recipe do I add the apple cider vinegar?
Gigi & Sersie
Thank you for the question. We just updated the recipe. You'll want to add it towards the end with the tomato paste.