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close up of sofritas cooking in a pan with a wooden spoon

Sofritas (VEGAN, OIL FREE)

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  • Author: Gigi & Sersie
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Diet: Vegan


This Sofritas recipe is a must-have if you love the flavors of Chipotle Mexican Grill. It's smoky, spicy, slightly sweet, and takes about 40 minutes to whip up. Even though this recipe is oil-free, the flavor is still off the charts. This Sofritas recipe can be used as a base in tacos, a bowl or burrito, or chilled to add on top of a salad.   #sofritas #oilfree #nooil #chipotlerecipe #sofritasrecipe #healthyveganrecipes #danielfastrecipes 


  • 1 15-oz. package of extra firm tofu (not silken)
  • 1 green bell pepper, slightly charred
  • 1/2 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
  • 1/2 tsp oregano
  • 2 Tbsp coconut aminos
  • 2 Tbsp tomato paste
  • 1 Tbsp apple cider vinegar


  1. 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.
  2. 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. 
  3. 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.
  4. 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.
  5. 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!)
  6. 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. 
  7. Remove from the heat and enjoy! Leftovers keep well in the refrigerator for up to four days. 



  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Measuring spoons
  5. Large skillet
  6. Spatula
  7. Gas cooktop or grill or broiler
  8. Food processor or blender with vented lid
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stove
  • Cuisine: TexMex