These Tofu Sofritas are a homemade, flavorful, plant-based protein inspired by the popular Chipotle dish. Made from crumbled tofu simmered in a smoky, spicy tomato and pepper sauce, it’s high in protein, packed with bold flavor, and comes together in under an hour. This recipe is perfect for meal prep and super versatile – use it in tacos, burrito bowls, salads, or even nachos.
I’ve made a lot of tofu-based dishes over the years, and this one remains a go-to. It’s a great plant-based source of protein for Mexican dishes, and is truly packed with flavor – the smokiness of the peppers and chipotle paste pairs perfectly with the crispy crumbled tofu.
For more delicious Mexican recipes, try my vegetarian taco bowl, this tofu burrito bowl (this sofritas recipe would work perfectly here!), or my black bean enchiladas.
These sofritas in a burrito or burrito bowl would be great with some avocado lime crema or jalapeno sauce on top.
Ingredient Notes
You can find the exact amounts in the recipe card at the bottom of the post, but here are some helpful details:
- Tofu: Use super-firm or high-protein tofu if you can. It holds its texture best and doesn’t need pressing.
- Poblano or bell pepper: Poblano gives a deeper, smokier flavor, but bell pepper is fine if that’s what you have. I grill the green bell pepper to give it that smoky flavor.
- Chipotle Paste: Essential for smoky heat. Chipotle paste works well, but a chipotle pepper in adobo sauce is also a very common addition if you can find it! (It’s not readily available where I’m based, s I adapted the recipe accordingly).
- Tomato paste + tomatoes: Brings body and depth to the sauce. Use fresh Roma tomatoes or sub in a few tablespoons of canned crushed tomatoes if needed.
- Vinegar + lime juice: Helps balance all the richness. Don’t skip this—it really brightens the final flavor.
- Spices: Cumin, ancho chile, oregano, and black pepper build out the bold, savory base.
Variations & Substitutions
- Make it milder: Use less chipotle or skip the adobo altogether
- No tofu?: Try tempeh, soy curls, or even jackfruit as an alternative
- Low spice version: Sub chili powder with mild paprika
- Add greens: Stir in baby spinach or kale near the end for extra nutrition
- Sweeten slightly: If your tomatoes are on the acidic side, a pinch of brown sugar helps round it out
How To Make This Chipotle Sofritas Recipe
You’ll find full instructions in the card below, but here’s a quick overview:
1. Char your pepper
Broil or roast your green bell pepper until blistered, then remove the seeds and stem.
2. Cook the aromatics
Saute onion, diced pepper, garlic, chipotle, and tomato paste, spices, and tomatoes until softened.
3. Blend the sauce
Add the vinegar, sugar, and water to the tomato mixture and blend.
4. Prep and cook tofu
Crumble the tofu into blueberry-sized pieces and sauté until golden and browned in spots.
5. Add the sauce
Pour over the blended sauce, simmer to thicken, and finish with lime juice.
Storage
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.
- Reheat: Warm on the stovetop with a splash of water or in the microwave.
How To Serve?
- In tacos or burritos
- As a topping for nachos
- In a rice bowl with beans and veggies
- Over a salad for a high-protein meal
- With eggs for a Tex-Mex-style breakfast
FAQs
What if I only have firm tofu?
Press it well to remove as much water as possible. Then crumble and follow the recipe as usual.
Is this vegan?
Yes! This is an amazing plant-based protein recipe.
Can I meal prep this?
Absolutely. It stores and reheats very well, and the flavor develops even more over time.
Tofu Sofritas Recipe
This tofu sofritas recipe, inspired by the popular Chipotle recipe, is an incredible plant-based protein for all of your favorite Mexican dishes!
Ingredients
- Ingredients
- 225g block extra firm tofu
- 1 green bell pepper
- 1 white onion
- 2 garlic cloves
- 2 tbsp tomato paste
- 2 tbsp chipotle paste
- 1 tsp paprika
- 0.5tsp cayenne chili powder
- 1 tsp onion salt
- 0.5tsp cumin powder
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- 2 medium tomatoes, diced
- 1 tsp brown sugar
- 2 tbsp olive oil
- ⅓ cup | 80ml water
Instructions
- Grill the green bell pepper for 10 minutes, turning often, until the skin of the pepper has blackened slightly and blistered. This is optional, but will give the sofritas a smokier taste.
- Roughly dice the pepper (remove the seeds and stem), along with the onion and garlic.
- Add a tablespoon of oil to your pan and tip in the onion and pepper, sauteing on the hob for 6-7 minutes until softened. Add the garlic and cook for another minute.
- Tip in the tomato paste and chipotle paste, cooking both for 2 minutes, before adding the spices.
- Transfer the mixture to your blender pot and leave for 5 minutes or so until it’s cooled. Add the diced tomatoes, red wine vinegar, and water, and blend until the sauce is smooth.
- Squeeze out the excess water from your tofu with a clean kitchen towel, and then use a fork to mash the tofu into crumbles.
- Clean your pan from earlier and add the remaining oil. Fry the crumbled tofu for 5-10 minutes, stirring often, until it’s golden brown in places and crisped up.
- Pour in the sofrita sauce and mix together. Taste and adjust any seasonings as needed!
Notes
Make sure you use a kitchen towel to squeeze out as much excess water from the tofu as possible! This will help the tofu crisp up in the pan and not go soggy.
If you can find chipotle peppers in adobo sauce, these are a great addition in place of the chipotle paste - it's so hard to find where I live, though!
Add some pickled jalapenos to the sauce mixture for some extra heat!
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 214Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 743mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 10g