Smoky Chipotle Sofritas (Chipotle Copycat)

Why You’ll Love This Recipe

• Smoky, spicy, and saucy just like your favorite fast-casual sofritas, but even fresher.
• Budget-friendly plant protein that’s weeknight easy and meal-prep friendly.
• Adjustable heat level from mild to fiery with simple swaps.
• Versatile: pile into tacos, burrito bowls, quesadillas, or over rice and beans.

Grocery List

• Produce: 1 poblano pepper, 1/2 small white onion, 3 garlic cloves, 1 lime, cilantro (optional)
• Dairy: None
• Pantry: Extra-firm tofu, chipotle peppers in adobo, crushed fire-roasted tomatoes, tomato paste, ground cumin, dried oregano (Mexican preferred), apple cider vinegar, soy sauce or tamari, sugar or maple syrup, low-sodium vegetable broth, neutral oil, kosher salt, black pepper, tortillas and/or rice (optional)

Full Ingredients

Smoky Chipotle–Poblano Sauce

• 1 large poblano pepper (5–6 oz), charred, peeled, and seeded
• 2 chipotle peppers in adobo + 2 tsp adobo sauce (use 1 pepper for mild; 3 for hot)
• 1/2 cup (120 g) crushed fire-roasted tomatoes
• 2 tbsp (30 g) tomato paste
• 1/2 small white onion (about 3 oz), roughly chopped
• 3 garlic cloves
• 1 1/2 tsp ground cumin
• 1 tsp dried Mexican oregano (or regular oregano)
• 1 tbsp apple cider vinegar
• 1 tbsp low-sodium soy sauce or tamari (for gluten-free)
• 1 tsp sugar or maple syrup
• 1/2 cup (120 ml) low-sodium vegetable broth

Tofu

• 14 oz (400 g) extra-firm tofu, drained and pressed 20 minutes
• 2 tbsp neutral oil (avocado, canola, or grapeseed), divided
• 1/2 tsp kosher salt, plus more to taste
• 2–4 tbsp water or additional broth, as needed to adjust consistency
• 1 lime, cut into wedges (for finishing)
• 2 tbsp chopped cilantro (optional garnish)

To Serve (optional)

• Warm tortillas, steamed rice, and/or black beans
• Extras: sliced radishes, diced red onion, avocado, pickled jalapeños

Step-by-Step Instructions

Step 1: Press the tofu

Wrap the tofu block in a clean kitchen towel or paper towels and set a heavy skillet or a few cans on top. Press for 20 minutes to remove excess moisture, then unwrap and pat dry. For an extra-chewy texture, you can freeze the tofu (in its package), thaw it, then press before cooking.

Step 2: Char the poblano

Set your oven rack 6 inches from the broiler and preheat the broiler to High (500–550°F). Place the poblano on a foil-lined sheet and broil 8–10 minutes, turning once, until skin is blistered and blackened in spots. Transfer to a bowl, cover for 5 minutes to steam, then peel, stem, and seed. Alternatively, char directly over a gas flame, turning with tongs.

Step 3: Blend the smoky sauce

In a blender, combine the charred poblano, chipotle peppers, adobo sauce, crushed tomatoes, tomato paste, onion, garlic, cumin, oregano, vinegar, soy sauce or tamari, sugar, and 1/2 cup broth. Blend until very smooth, 30–60 seconds. Taste; it should be smoky, spicy, and slightly tangy.

Step 4: Crumble and brown the tofu

Heat 1 tbsp oil in a large skillet (12-inch) over medium-high heat until shimmering. Crumble the pressed tofu into the pan with your fingers, aiming for small nuggets about the size of peanuts. Sprinkle with 1/2 tsp salt. Cook, stirring only occasionally, until lightly browned and most surface moisture cooks off, 5–7 minutes. If the pan looks dry, add the remaining 1 tbsp oil.

Step 5: Simmer in the sauce

Pour the blended sauce into the skillet and stir to coat the tofu. Bring to a vigorous simmer, then reduce to medium. Cook, stirring every minute or so, until the sauce thickens and clings to the tofu but remains saucy and spoonable, 8–10 minutes. If it gets too thick, add 2–4 tbsp water or broth to loosen.

Step 6: Balance and finish

Off heat, squeeze in 1–2 tsp fresh lime juice. Taste and adjust: add a pinch more salt for depth, a splash of adobo for heat, or a pinch of sugar if the sauce tastes too sharp.

Step 7: Serve

Spoon the sofritas into warm tortillas or over rice and beans. Garnish with chopped cilantro and extra lime wedges. It should be glossy, spicy, and easily spooned—perfect for bowls, tacos, or burritos.

Pro Tips

• Press well: Removing water from tofu is key to good browning and a meaty crumble.
• Freeze–thaw for chew: Freezing tofu, then thawing and pressing, creates a spongier texture that soaks up sauce.
• Let it brown: Resist constant stirring in Step 4 so the tofu can develop flavorful, browned edges.
• Control heat: Use 1 chipotle for mild, 2 for medium, 3 for hot. You can always stir in extra adobo at the end.
• Spoonable, not dry: Thin with a splash of broth at the end to keep the mixture saucy for tacos and bowls.

Variations

• Soy-free: Swap tofu for 3 cups lightly rehydrated soy-free crumbles like seasoned cauliflower–walnut taco “meat,” and use coconut aminos instead of soy sauce.
• Ultra-smoky: Add 1/2 tsp smoked paprika and replace half the broth with strong brewed coffee for deeper color and smoke.
• Mild and kid-friendly: Use only 1 chipotle, double the tomatoes to 3/4 cup, and skip the adobo sauce.

Storage & Make-Ahead

Refrigerate cooled sofritas in an airtight container for up to 4 days. Reheat in a skillet over medium with a splash of water or broth until loosened and hot. Freeze for up to 2 months; thaw overnight in the fridge and reheat gently. The sauce alone can be blended up to 4 days ahead or frozen for 3 months—ideal for quick weeknights.

Nutrition (per serving)

Approximate: 190 calories; 11 g fat; 12 g protein; 12 g carbohydrates; 2 g saturated fat; 3 g fiber; 5 g sugars; 680 mg sodium. Values vary based on brands and optional sides.