Chipotle Sofritas (Copycat)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings (1 cup each)
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Calories
128 kcal
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Course
Main Course
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Cuisine
Mexican
Chipotle Sofritas (Copycat)
Description
This recipe prepares a marinade by blending green bell pepper, tomato, onion, chipotle chilies with adobo sauce, garlic, red wine vinegar, ancho chili powder, cumin, oregano, salt, and pepper into a chunky sauce. Extra-firm tofu is pressed to remove moisture, browned in oil for texture, then chopped or pulsed and allowed to marinate in the sauce for at least 30 minutes.
The marinated tofu is cooked in a skillet until heated through and flavorful, resulting in a textured soy protein with smoky, spicy, and tangy notes from the chipotle and spices.
This dish is suitable as a filling for tacos, burritos, bowls, or salads, offering a vegan alternative with complex seasoning. It can be served with rice or vegetables to complement its robust flavor.
Mexican oregano provides the traditional flavor profile but can be substituted with Italian oregano. Using olive oil is an accessible option for sautéing the tofu. Pressing tofu well is important for firm texture and proper marinade absorption. The recipe yields about 4 cups and leftovers keep refrigerated up to 4 days.
Ingredients
For the Marinade:
- 1 medium green bell pepper (about 1/2 cup)
- 1 medium tomato stemmed and quartered
- 1/2 medium onion peeled and quartered
- 1/2 cup water plus additional water as needed for braising the tofu
- 2 chipotle chilies plus 2 tablespoons adobo sauce
- 2 cloves garlic
- 1 teaspoon red wine vinegar
- 1 teaspoon ancho chile powder
- 1 teaspoon cumin ground
- 1/2 teaspoon oregano see note 1, dried
- 1/2 teaspoon salt freshly ground
- 1/2 teaspoon black pepper freshly ground
For the tofu:
- 1 tablespoon olive oil or rice bran oil (see note 2)
- 1 (16 ounce) package extra-firm tofu pressed, cut into 8 slices (see note 3)
Instructions
To make the marinade:
- In a food processor, combine bell pepper, tomato, onion, water, chipotle chilies and adobo sauce, garlic, red wine vinegar, ancho chile powder, cumin, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Pulse until the marinade is slightly chunky and thoroughly combined. Set aside.
To make the tofu:
- In a skillet over medium-high heat, heat oil until shimmering. Working in batches if necessary, carefully place the tofu in the pan, flip occasionally, and cook until the tofu is golden brown, about 10 minutes. Remove from pan and drain on a plate lined with paper towels.
- Roughly chop the tofu, or pulse the tofu in a food processor until the tofu is roughly in 1/4 inch pieces. Place in a bowl and add the marinade. Cover and allow to sit for at least 30 minutes, or overnight in the refrigerator.
- To cook the tofu, heat a medium skillet over medium high heat. Add the marinated tofu and any remaining marinade. Add 1/4 cup water and bring to a boil.
- Reduce heat and simmer, adding additional water to desired consistency (I prefer additional liquid for serving). Cook until tofu is heated through, about 10 minutes. Season to taste with salt and pepper.
Notes
- Mexican oregano is traditional but Italian oregano works as a substitute with a different flavor.
- Olive oil is a convenient alternative to rice bran oil for cooking tofu.
- Press extra-firm tofu thoroughly to remove moisture for better texture and marinade absorption.
- The recipe yields about 4 cups of Sofritas, enough for multiple servings.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 cup each)
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 128kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 88mg | 4% |
| Potassium | 348mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 30mg | 33% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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