Try this Kopi Cat Sofritas recipe and you’ll never have to go back to Chipotle! Fried tofu flakes are tossed in a smoky and flavorful sauce made with roasted peppers, chipotles, adobo sauce and Mexican spices. This plant-based protein is great in burrito bowls, burritos, and even tacos!
Chipotle sofritas are an absolute game changer, and I was hooked from my first bite. As someone who loves Mexican flavors, this tofu filling hits all the right notes.
After eating countless orders, I decided to recreate it at home, and this copycat recipe is just as delicious as the Chipotle version.
It’s a nice blend of smoky, spicy and a little sweet on the outside that’s crisp and soft – pure magic. If you’re a chipotle superfan or just like to mix things up, this sofritas recipe is going to be your go-to plant-based meal.
- It is full of protein.. If you’re looking for a great plant-based protein, Sofritas is a great option! I used super firm tofu called “high protein” tofu. It has a small amount of moisture, which makes it easier to breed and develop clay instead of having a compost consistency.
- Versatile. Sofritas are full of flavor and are a great protein alternative to many dishes like burritos, bowls, and tacos.
What are Sofritas?
Sofritas are a plant-based protein alternative to tofu that is preserved and made with smoked, roasted chiles, onions, garlic, chipotles and Mexican spices. They are a popular plant-based protein shake from Chipotle, and I wanted to make my own version!
How to make Sofritas
Boil the vegetables. Start by lining a baking sheet with aluminum foil. Place poblano peppers, roma tomatoes, red onion, and garlic on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss the vegetables gently to coat them well.
Boil everything for 10 minutes, turning halfway. The skins will be black and burnt, which is what we want. After the first 5 minutes, take out the garlic and add it to a Food preparation Or stir, while the rest of the vegetables continue to boil.
Place the chipotle pepper, adobo sauce, chili powder, cumin, and kosher salt in a food processor along with the roasted garlic and set aside.
After the vegetables finish cooking, take them out of the meat. Cover with additional aluminum foil to trap heat and steam, which will help soften the skin. Cover for 5 minutes.
Remove the skin and peel the charred skin off the poblano pepper. Make a slit down the middle and remove the seeds and veins.
Prepare the soup. Add the peeled poblano pepper, roma tomatoes and red onion to the food processor along with the prepared ingredients. Pulse for about 5 seconds until the sauce reaches the consistency of chunky salsa. Do not overdo the pulse; We want consistency to be consistent. Set aside.
Cook the tofu. Heat the remaining oil in a large skillet over medium-high heat. While the oil is heating, prepare the tofu by cutting the block into 4 cubes. Drain the tofu cubes on a paper towel to remove excess moisture. Cut the tofu into small pieces about the size of blueberries.
Place the battered tofu in a single layer in a large pan. Depending on the size of your oven, you may need to work in batches. Cook the tofu undisturbed for about 3 minutes, flip and continue cooking for another 5-7 minutes, stirring occasionally.
Add the soup. Once the tofu is cooked, add the broth to the pan and mix well. Cook for another 5-7 minutes to allow the tofu to soak in the sauce, stirring occasionally.
Serve. Garnish the sofritas with chopped cilantro and a squeeze of lemon. Serve in burritos, bowls, tacos or nachos!
Cooking tips
- Firmer tofu may be called “high protein” depending on the brand name. If you can’t get it too firm, you can use extra firm tofu, but you’ll need to do a few extra steps. To use extra firm tofu, cut it into large chunks and toss in 1 tablespoon of cornstarch and a dash of kosher salt, which will help give it a smoother consistency.
- Do not stir the tofu too often while cooking. The smaller they are, the better the texture will be. Cooking for a few minutes without disturbing it will help to form a crust.
- Adjust the temperature. To make this a little spicier, reduce the amount of chipotle peppers. To make it spicier, add more chipotles or season with serrano or jalapeño peppers.
How to serve Sofritas
My favorite thing to order when I go to Chipotle is their burrito bowl. You can add many ingredients together for great flavor and texture.
You can build your own sofritas bowl or burrito by combining some of these basic recipes:
Storage and reheating
Sofritas can be stored in an airtight container in the refrigerator for up to 5 days.
To reheat, place in a pan over medium-high heat and cook until heated through. You can also place it in the microwave and reheat it in 30 second increments until warm.
More plant-based recipes
Make chipotle-style sofritas at home with this easy copycat recipe. Crispy tofu coated in a smoky, spicy sauce – perfect for burrito bowls, burritos and tacos!
Instructions
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Set an oven rack directly under the broiler and turn on the broiler.
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Line a large baking sheet with aluminum foil for easy cleanup. Add the tomatoes, poblano peppers, onions and garlic to the pan. Drizzle 2 tablespoons of olive oil over the vegetables and toss gently to coat.
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Fry the vegetables under the meat for 5-7 minutes until they burn and turn black. Remove the garlic and transfer to a small bowl. Flip the rest of the vegetables and cook for another 5-7 minutes until the skins are charred and blackened.
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Remove the baking sheet from the oven and cover it lightly with aluminum foil or plastic wrap to help retain some heat and help steam. Let it sit for 5 minutes.
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Peel and clean the charred skin on the poblano pepper, then remove the stem, open and discard the seeds.
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Add the roasted tomatoes, poblano, onion, garlic, chipotle pepper, adobo sauce, chili powder, salt, and cumin to a food processor. Blend until the sauce reaches the consistency of a chunky salsa.
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Cut the tofu block into 4 large squares. Gently but firmly press the tofu squares with paper towels to release as much excess moisture as possible.
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Break the tofu into small pieces with your hands.
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Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook undisturbed for 2-3 minutes. Uncover the tofu and continue cooking for 5-7 minutes, stirring occasionally.
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Add the soup to the pot and stir to combine. Cook for another 5 minutes to combine all the flavors together.
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Remove from heat and garnish with chopped cilantro and fresh lemon juice. Serve in burrito bowls or burritos.
Notes
- Firmer tofu may be called “high protein” depending on the brand name. If you can’t get it too firm, you can use extra firm tofu, but you’ll need to do a few more steps. To use extra firm tofu, cut it into large chunks and toss in 1 tablespoon of cornstarch and a dash of kosher salt, which will help give it a smoother consistency.
- The more you remove it, the better texture the tofu will get. Cooking for a few minutes without disturbing it will help to form a crust.
- To make this a little spicier, reduce the amount of chipotle peppers. To make it spicier, add more chips.
Nutritional information
Serving: 1to serve, Calories: 213kcal (11%), Carbohydrates: 8G (3%), Protein: 10G (20%), Fat: 17G (26%), Saturated fat: 2G (10%), Polyunsaturated Fat: 3G, Monounsaturated fat: 11G, sodium 1256mg (52%), Potassium: 366mg (10%), Fiber: 2G (8%), Sugar: 3G (3%), Vitamin A; 675IU (14%), Vitamin C 30mg (36%), Calcium: 61mg (6%), Steel: 2mg (11%)
Photography by Ashley McLaughlin.
