Copycat Chipotle Sofritas
User Reviews
4.5
Copycat Chipotle Sofritas
Description
The sofritas preparation includes charring a poblano pepper until blistered, then blending it with chipotle peppers, adobo sauce, onion, garlic, tomato paste, tamari, apple cider vinegar, sugar, and salt to form a rich, smoky sauce. The tofu is first browned in olive oil until golden, then crumbled for a varied texture. The tofu is combined with the sauce on the heat to absorb flavors thoroughly.
The dish emulates Chipotle's sofritas with spicy heat balanced by tangy vinegar and sweetness from sugar, plus umami from tamari. The texture contrasts the tofu's crisp exterior with saucy seasoning. Sofritas are commonly served over rice or in burrito bowls with lettuce, beans, corn salsa, onion, cilantro, and avocado.
Ingredients
Tofu Sofritas
- 1 poblano pepper medium
- 1 Tablespoon olive oil
- 1 oz tofu drained, pressed and chopped into cubes, package
- 1 chipotle pepper canned in adobo sauce, or two small chipotle peppers
- 2 Tablespoons adobo sauce extra
- ½ yellow onion chopped, small
- 3 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 Tablespoons tamari sauce low sodium, or soy sauce
- ½ Tablespoon apple cider vinegar
- ¼ cup water
- ½ teaspoon Organic Sugar or coconut sugar
- ½ teaspoon salt sea salt
Simple Burrito Bowls
- 8 cups romaine lettuce
- 2 cups rice with cilantro
- 1 cup black beans cooked
- ½ cup corn salsa
- ⅓ cup onion red, chopped
- ⅓ cup cilantro fresh
- avocado or guacamole
Instructions
To Make Tofu Sofritas:
- Char poblano pepper by holding it over the flame of a gas range until it's blistered and warm throughout or broil in the oven. For the oven method, rub a little olive oil over the outside of the pepper and heat on broil for about 15-20 minutes or until the pepper is soft and blistered. Let cool before removing the stem and seeds from the pepper. See photo. You can also remove the skin if you'd like, but I didn't.
- In a food processor or high powered blender add roasted poblano pepper, chipotle peppers, adobo sauce, onion, garlic, tomato paste, tamari, apple cider vinegar, water, sugar and salt.
- Blend until smooth.
- Meanwhile in a large skillet heat 1 Tablespoon of olive oil over medium-high heat. Once hot add tofu cubes and cook until all sides of the tofu are golden brown. You'll have to keep stirring the tofu throughout for this to happen. Once golden, use your spatula to crumble the tofu into small pieces. You can leave some cubes larger for more texture.
- Pour sauce into the skillet with the tofu and simmer for about 10 minutes, adding an additional 1/4 cup of water if needed for desired consistency.
- Taste and adjust seasonings if needed.
To Make Bowls:
- To make bowls, add a base of romaine lettuce to each bowl and top with a portion of the tofu sofritas, ½ cup cilantro rice, black beans, corn salsa, red onion, cilantro and avocado (or guac).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 348kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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