Our recipes, your inbox. Sign up

Spicy Sofritas Tofu

71 reviews / 4.8 average

Spicy Sofritas Tofu, like homemade Chipotle! Think spicy peppers, garlic, tomatoes, and fresh cilantro in a flavorful simmer sauce for your tofu!

THIS, my friends.

This is tofu. This is sofritas. This is like homemade Chipotle sofritas at its finest.

The truth is that I am sort of 75% there on tofu, like most people, I think? but I am 200% there on sofritas tofu – like the stuff you get at Chipotle, and as of now, the stuff that you make at home.

It’s to the point where Ineedthemeveryday.

There is no burrito, rice bowl, taco, quesadilla, breakfast skillet, or nacho platter that does not benefit in some way from a heap of spicy, saucy sofritas.

Sofritas in a pan with a spoon.

First Of All, What Is Sofritas?

Thanks to popularization from Chipotle, I think many people now associate the term sofritas specifically with spicy shredded or ground tofu in a peppery, tomatoey sauce. At Chipotle, sofritas = tofu.

But more generally, according to our lady of the internet, Wiki: “sofrito, sofregit, soffritto, or refogado is a sauce used as a base in Latin American, Spanish, Italian and Portuguese cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil.”

Okay So… What’s In Sofritas?

Okay, good question.

  • First and foremost, in this case, TOFU! Main ingredient.
  • Chipotle peppers.
  • Roasted poblanos.
  • Garlic.
  • Salsa (shortcut ingredient to get us some onions, tomatoes, and rockstar flavor)
  • Cilantro

All the big flavor players get pureed into a sucker punch sauce and poured all over your crumbled, browned tofu, and the whole thing gets gently simmered into flavorful yumminess.


Sofritas in a bowl with rice and guacamole.

Ways To Eat Sofritas

The sofritas is the showstopper, but don’t stop there.

  • Bowls: with pinto beans, fresh guac, rice, and if you’re feeling fancy, maybe some tomatoes and corn, and sautéed peppers? YUM.
  • Tacos! with more of the same.
  • Burritos, like so.
  • Vegan Crunchwraps. YES I SAID VEGAN CRUNCHWRAPS.
  • In a tortilla casserole because what else?
  • Just chips? Also, Cotija cheese because it’s so deliciously salty and I can’t not crumble that stuff on ev-er-y-thing.

This combination is everything my heart ever wanted in the homemade vegetarian Mexican food department.

Sofritas in a pan with a spoon.

Other Favorite Vegetarian Mexican-Inspired Goodness:

Check Out Our Video For How To Make Sofritas:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A wooden spoon in a pan with crispy tofu sofritas.

Spicy Sofritas Tofu

  • Author: Pinch of Yum
  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x


Spicy Sofritas Tofu, like homemade Chipotle! Think spicy peppers, garlic, tomatoes, and fresh cilantro in a flavorful simmer sauce for your tofu!


  • 1 poblano pepper
  • 13 individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)
  • 2 tablespoons of the adobo sauce
  • 23 cloves garlic
  • 2 teaspoons cumin
  • 1 teaspoon chili powder or smoked paprika
  • 1/2 cup of your favorite salsa 
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1 14-ounce package extra firm tofu


  1. Roast your poblano: Hold the poblano over the flame on a gas range until it’s hot and blistery. Alternatively: turn your oven to the broil setting, coat the poblano with oil, place on a baking sheet, and roast for 15 minutes at a time until it’s soft and blistered. 
  2. Make a sofritas sauce: Place poblano, chipotles, garlic, spices, and salsa in a small blender or food processor (EXCEPT tofu). Pulse until a mostly smooth paste forms.
  3. Make the sofritas tofu: Slice the tofu and press with a clean towel to remove as much excess moisture as you can (the drier the tofu, the better it soaks up the sauce). Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. You can do beans or no beans – this is a choose your own adventure here. Add the sofritas sauce with 1/2 cup water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with the salt and lime juice.
  4. Serve: Serve in tacos, burritos, and mega rice bowls!


Poblano thoughts: I did not remove the skins of my poblanos, but you can do it either way. If you are in a pinch for time, try subbing one or two small cans of diced green chiles for the poblano.

Tofu: Recently I tried this with frozen and thawed tofu, and it was excellent! The tofu sheds its water more easily after a freeze / thaw, resulting in a dry and crumbly texture that helped it soak up the sauce (I actually doubled the sauce for this version which was perfect).

  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Mexican

Keywords: sofritas, vegetarian Mexican recipe, vegetarian recipe, vegetarian tacos, tofu recipe

Recipe Card powered by Tasty Recipes logo

One More Thing!

This recipe is part of our best sugar free recipes page. Check it out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


  1. Pinch of Yum Logo
    Emily Cameron

    I made this recipe once as written, then the next time I went to make I realize I forgot to buy a poblano pepper, so instead I used a few dried peppers that I put in a dry pan over high heat untill they become fragrant then add about 1/2 – 3/4 c water, let it steep for 5-10 minutes then blend it in the blender with all the rest of the ingredients except the chili powder (cuz the dried peppers) and way more garlic cloves, and a little extra chipotle peppers and sauce (for more heat). Also freeze the tofu ahead of time and thaw before using in this recipe, and simmer for at least 30 minutes. The longer you simmer mostly uncovered the texture gets better. It dries more and becomes very similar to very tender taco meat.
    With these changes, this recipe is 5 stars. I have made this probably 2 dozen times, to rave reviews from family and friends. I also always either double or triple this recipe because it reheats so well for days, and perfect to take for lunches to work.

  2. Pinch of Yum Logo

    First copy cat recipe that actually tastes like the real thing! It may actually be better than the real thing, so good!

  3. Pinch of Yum Logo

    I don’t have chipotle peppers or adobo sauce- can I still make this? I do have canned salsas and canned chopped green chiles. I also have chipotle powder. Please advise. Thanks!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Chipotle powder, maybe a half teaspoon to start, would be a great substitute!

  4. Pinch of Yum Logo

    This sofritas recipe is freaking amazing. A godsend ! It’s the best ! I feel like I ordered chipotle but with half the fat . Just make it you won’t regret it !

  5. Pinch of Yum Logo

    I’m excited to make this – do you think I could meal prep this for the week? Would it keep?


  6. Pinch of Yum Logo

    This is one of my favorite vegetarian recipes! Quick question…what is the serving size? Is it approximately 1/2 cup per serving?

  7. Pinch of Yum Logo
    Maha A

    Am I supposed to put the 2 tablespoons canola oil in the food processor to make the sauce?

  8. Pinch of Yum Logo

    This was possibly my 5th time making this, it’s so good. Before moving back to my hometown Oakland, I lived in San Diego for 10-yrs, and because of that, never went to a Chipotle. Why when the Mexican food in San Diego is incredibly insanely divine?! I’ve been making your Sofrita Veggie Bowl recipe for my food prep so I have something filling and delicious to eat for lunch and every.single.time just so SO good, and so many of your recipes are – VERY grateful! This time around, I added black beans in addition to the pinto beans and tripled the amount to freeze for the next I want to make it. Also found a wonderful recipe for adobo sauce to make with this and still picking my jaw up from the floor. You’re a wizard; thank you!

  9. Pinch of Yum Logo
    Kyle M Burke

    Looking to make this but wondering about a few things. The video says to use sugar and shows browning the tofu, also cilantro is mentioned throughout the description. In the ingredients there is no sugar and no cilantro mentioned at all. Also, the instructions don’t say to brown the tofu before crumbling simply to crumble it and add the sauce. Had my wife not told me about these things in the video, I would have used the written recipe which is missing steps and ingredients.

    1. Pinch of Yum Logo

      Thanks for checking, Kyle! We updated this recipe earlier this year and omitted the sugar. It’ll still work if you’d like to include the sugar and cilantro however. Up to you as well if you’d like to brown the tofu or not. Hope this helps! Enjoy!

  10. Pinch of Yum Logo

    I couldn’t help but leave a comment. This recipe is great and SO easy. I am not particularly comfortable in the kitchen but this recipe helped me make something that was delicious without leaving me overwhelmed. It’s a new favorite in my house! (Definitely better than Chipotle’s sofritas)!

  11. Pinch of Yum Logo

    My 12 yr old daughter became a vegetarian about 8 months ago. I’ve been trying to find healthy protein packed meals to make her instead of buying boxes meals. Can this recipe be frozen after its cooked? Thanks!

  12. Pinch of Yum Logo

    Been trying to find an recipe that mirrors the Chipotle sofritas. It is safe to say that this recipe is even better than theirs. The spice is on point, the flavors are robust, and it is extremely filling and satisfying. Will be sure to make these again because the sauce is amazing.

  13. Pinch of Yum Logo
    Emily H

    I just made this today because my husband and I have been trying out a mostly vegan diet (and this was all I ever used to order from Chipotle) – we loved it!! I added a few more chipotles because we love spice, I subbed canned green chiles for the poblano and added some canned jalapenos to the sauce – it was fantastic!

  14. Pinch of Yum Logo

    Because I have reflux I can’t use the peppers or adobo. How would this be without them? I understand the taste won’t be the same but I really want to make this!

    1. Pinch of Yum Logo

      Hi, Barbara! We haven’t tried this yet without the chipotle peppers – it might just be a little less flavor. You could try adding in some chili powder though as a sub if that works well for you. 🙂

  15. Pinch of Yum Logo

    So good! I served it over rice with some guacamole for a simple meal. This will be a new favorite for burrito bowls and tacos at my house.

  16. Pinch of Yum Logo

    Loved it! When I initially tasted the sauce, I didn’t care for it. But when I added the tofu and black beans it was better. I then let it sit in the refrigerator for a day. When I served it (after warming it up in the toaster) with brown rice, guac, and lettuce it was GREAT! My husband thought that it was chicken :’) Thank you for this recipe. It makes it on to my recipe collection!

  17. Pinch of Yum Logo
    Lauren Thomasson

    These sofritas are BETTER than Chipotle’s! Thank you! A new staple in our house for easy meals through out the weeks in quarantine!

  18. Pinch of Yum Logo

    This is one of our favorite recipes and make it often! We’re in shelter in place and I’ve been ordering grocery delivery and have an order coming with all the ingredients for this besides a poblano or can of green chilies (I tried for both!). Any suggestions on spice or flavor substitute?

  19. Pinch of Yum Logo
    Erin Washington

    This sauce is a #1 go-to in our house when it’s taco time. We put it on tofu + beans, cauliflower, cauliflower + quinoa, mushrooms…and the list goes on. It has never failed to impress us or a crowd. Thanks for the amazing recipe!

  20. Pinch of Yum Logo

    This was amazing so, so, so much yum, I’m trying to reduce our meat consumption but after doing vegetarian January my fiancé wasn’t there, this meal, however, he approves of.