5 from 774 votes
Chipotle Sofritas (Copycat)
Chipotle Sofritas (Copycat) is a spicy, smoky tofu dish marinated in a blend of chipotle chilies, roasted vegetables, spices, and vinegar, then cooked to a browned, flavorful texture. It is a plant-based protein option with bold southwestern flavors and a tender-spiced bite.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
servings (1 cup each)
Calories:
128 kcal
Course:
Main Course
Cuisine:
Mexican
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 black pepper freshly ground
- 1/2 teaspoon salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings (1 cup each)
Amount Per Serving
Calories 128
% 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.