5.0 from 126 votes
Sofritas
This homemade sofritas recipe is an easy and delicious take on the sofritas from Chipotle! Crispy charred tofu is simmered in a smoky and spicy salsa for a protein-packed topping for your burrito bowls, tacos, quesadillas, and more.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 to 8
Calories: 138 kcal
Course:
Dinner
Cuisine:
Spanish
Ingredients
- 1 (16-ounce) block of super-firm tofu, drained
- 1 tablespoon of high heat oil
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 1 Chipotle chili
- 3 cloves garlic, peeled
- 2 teaspoons of ground cumin
- 1 teaspoon of Mexican oregano
- 1 (15-ounce) can of diced tomatoes, in their juices
- salt and black pepper to taste
- 1 tablespoon of olive oil
Instructions
- Slice the tofu until you get 6 slices
- In a large pan with a lid, heat the oil over high heat. Add the tofu in a single layer. Work in batches if your pan is not big enough. Cook for 1 to 2 minutes or until the tofu is starting to char. Flip and repeat the process. Transfer the tofu to a cutting board. Save the pan to use it again in step 4. Chop the Tofu and set aside.
- In the cup of a food processor, add the bell pepper, onion, chipotle chile, garlic cloves, cumin, oregano, and the diced tomatoes. Pulse unitil a salsa consistency is achieved. Add the tofu and pulse until the tofu is chopped into lentil size pieces.
- Heat the pan over medium high heat and add the sofrita mixture. As soon as it starts to boil, cover with a lid or it will start to spatter. Lower the heat and simmer for 40 minutes, checking and mixing sporadically to prevent burning.
- When the 40 minutes have passed, taste and adjust salt and pepper levels.
- Remove from the heat and serve hot or cold.
Cup of Yum
Notes
- airtight container
- Press the tofu: Super firm tofu contains very little water, but it still helps to drain as much excess water from the brick as possible. Once the water is drained, the tofu takes on an even more tender texture and will better absorb the flavors from the sauce.
- Make the sofritas sauce ahead of time: After it’s blended (without the tofu), store the sauce/salsa in an airtight container and keep it in the fridge for 2 to 3 days or until you’re ready to make the sofritas.
- Instead of frying the tofu: Feel free to bake the tofu instead. You can also skip frying or baking the tofu before adding it to the salsa to save time, but it won’t be as crisp and smoky.
Nutrition Information
Calories
138kcal
(7%)
Carbohydrates
9g
(3%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Sodium
20mg
(1%)
Potassium
217mg
(6%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
171IU
(3%)
Vitamin C
24mg
(27%)
Calcium
137mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 138
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 20mg | 1% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 24mg | 27% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.