Sofritas (Chipotle-Style Copycat – One Pan!)
Smoky, saucy, and packed with deep, rich flavor, this Sofritas recipe tastes just like Chipotle’s, but it’s even better because it’s homemade, budget-friendly, vegan, and ready in one skillet. Crumbled tofu is browned until golden, then simmered in a tomato-chipotle sauce with poblano pepper, onions, and warm spices. Perfect for burrito bowls, tacos, nachos, or meal prep!
Servings:
Ingredients
- 1 block(s) (14 oz / 400 g) extra-firm tofu drained
- 2 tablespoon(s) light oil divided (such as canola or vegetable)
- ½ teaspoon(s) salt divided, plus more to taste
- 1 small(s) yellow onion finely diced
- 1 poblano pepper seeded and finely diced (or sub 1 green bell pepper)
- 3 clove(s) garlic minced
- 2 tablespoon(s) tomato paste
- 2 Roma tomatoes finely chopped
- ¼ cup(s) water or vegetable broth plus more if needed
- 1 - 2 chipotle peppers in adobo sauce minced
- 1 - 2 teaspoon(s) adobo sauce (from the same can as the chipotle peppers)
- 1 teaspoon(s) ground cumin
- 1 teaspoon(s) dried oregano
- ½ teaspoon(s) smoked paprika
- ½ teaspoon(s) chili powder
- 1/2 lime juiced
- 1 teaspoon(s) agave or maple syrup
Instructions
- Brown the tofu: Heat 1 tablespoon oil in a large skillet over medium-high heat, crumble the tofu into the pan, sprinkle with ¼ teaspoon salt, and cook for 8–10 minutes until lightly golden with some crisp edges, then transfer the tofu to a bowl and set aside.
- Sauté the vegetables: Return the skillet to medium heat, add the remaining 1 tablespoon oil, then add the onion, poblano pepper, and garlic, and cook for 4–5 minutes until softened and fragrant.
- Toast the tomato paste: Add the tomato paste and cook for 1 minute, stirring constantly, until the paste darkens slightly.
- Build the sauce: Stir in the chopped Roma tomatoes, water or broth, chipotle peppers, adobo sauce, cumin, oregano, smoked paprika, chili powder, and remaining ¼ teaspoon salt, then cook for 2–3 minutes until the mixture is juicy and saucy.
- Simmer and finish: Add the lime juice, agave, and browned tofu back to the pan, then simmer for 6–8 minutes, stirring occasionally, until everything is saucy, tender, and deeply flavored, adding more water or broth if the mixture becomes too thick.
- Taste and adjust: Taste and add more salt for richness, more adobo for heat, more lime for brightness, or more agave if you prefer a touch more sweetness.
- Serve: Spoon the sofritas into burrito bowls, tacos, quesadillas, nachos, salads, grain bowls, Crunchwraps, or stuffed peppers.
Notes
Storage & Meal Prep: Store cooled sofritas in an airtight container in the fridge for 4–5 days. The flavor actually gets even better as it sits, making this a perfect make-ahead or meal prep option. For longer storage, freeze for up to 3 months, then thaw and reheat in a skillet with a splash of water or vegetable broth until hot and saucy again.
Oil-Free Option: Brown the tofu in a dry nonstick skillet or with a splash of broth.
Add 1–2 extra tablespoons broth while simmering the sauce.
Add 1–2 extra tablespoons broth while simmering the sauce.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 240kcal | Carbohydrates: 14g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 641mg | Potassium: 428mg | Fiber: 3g | Sugar: 7g | Vitamin A: 741IU | Vitamin C: 35mg | Calcium: 111mg | Iron: 3mg
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