Spicy Sofritas Tofu Recipe - Pinch of Yum

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.

In This Post: Everything You Need For Spicy Sofritas

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Sofritas being scooped out of a pan with a wooden 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.

SO MUCH YUM.

How To Make Sofritas

This recipe could not be easier! Here’s what you’re going to do:

Roast your poblano peppers. You can do this over an open flame or just toss them on a baking sheet and broil them in the oven for a bit until they’re blistery. Easy peasy.
Pop your blistered poblanos, chipotle peppers, garlic, spices, and salsa in a blender and blend, blend, blend!
Scramble up your tofu in a large skillet and add your spicy sauce. Add beans if you’d like to make things a little thicker. Yay for even more plant-based protein!
Pop these spicy sofritas in a burrito (or burrito bowl), on top of a rice bowl, served in tacos, or maybe even the mixture straight out of the skillet. We’ve been known to do that.

Spicy Sofritas Veggie Bowls - make these vegan/vegetarian bowls at home! SO good!

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 skillet with a wooden spoon

Spicy Sofirtas Tofu: Frequently Asked Questions

Should I remove the skin off my poblano peppers?

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.

Can I use frozen 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).

What can I sub for chipotle peppers in adobo sauce?

1/2 teaspoon of chipotle powder should work!

Description

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

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.
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.
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.
Serve: Serve in tacos, burritos, and mega rice bowls!