Sofritas (Chipotle Copycat) Recipe
We've spent years perfecting our tofu sofritas, even before Chipotle's existed. This 28-year-old recipe comes straight from our vegetarian restaurant, and we might be biased, but we think it's even better!
How to Make the Best Sofritas (Chipotle Copycat)
This Chipotle-inspired sofritas recipe brings authentic flavor and texture to this beloved Mexican-inspired dish. Whether you’re looking to recreate your favorite burrito bowl at home or add a protein-packed element to your favorite Mexican meals, this recipe delivers the smoky, savory sofritas that have made this tofu dish famous.
The secret to great sofritas lies in the preparation and the spice blend. By starting with high-quality extra-firm tofu and searing it to create crispy edges, you develop real depth of flavor that goes beyond simply scrambling tofu. The combination of smoked paprika, chili powder, cumin, and coriander creates that signature smoky profile that makes sofritas so addictive. The tomato paste and a hint of soy sauce add umami richness, while optional chipotle powder gives you control over the heat level.
This versatile recipe works perfectly as a protein in grain bowls, tucked into tacos, layered in burritos, or even sprinkled over nachos and salads. With just 10 minutes of cooking time and simple pantry ingredients, you’ll have restaurant-quality sofritas ready to elevate any meal.
Sofritas (Chipotle Copycat)
We've spent years perfecting our tofu sofritas, even before Chipotle's existed. This 28-year-old recipe comes straight from our vegetarian restaurant, and we might be biased, but we think it's even better!
Ingredients
Sofritas
Instructions
Sofritas
- Pat dry the tofu lightly with paper towels.
- Heat the olive oil in a large nonstick pan or cast iron skillet over medium heat.
- Break the tofu apart into the pan with your fingers, then break it into small pea-sized crumbles with a spatula. Season with salt and pepper, and sear the tofu for about 5 minutes, letting it get some crispy bits.
- Sprinkle in all the spices—smoked paprika, chili powder, garlic powder, cumin, coriander, and oregano—mixing to coat well. If it seems dry, add a little more olive oil. Sauté for 2-3 more minutes.
- Add the water and tomato paste, stirring well to combine.
- Taste and add a tiny sprinkling of soy sauce for added depth of flavor. Adjust salt and heat, adding ground chipotle powder if desired.
- Serve warm in tacos or bowls, or add to burritos, salads, nachos, or other Mexican-inspired dishes.
Notes
- Use organic tofu whenever possible for best results.
- If you prefer a quicker version, you can substitute ¼-½ cup enchilada sauce for the water and skip adding tomato paste.
- For extra smoky heat, use canned chipotle peppers and add a few teaspoons of the adobo sauce.
- This recipe was perfected over 28 years at a vegetarian restaurant.
