Copycat Chipotle Sofritas

A bowl of cooked, saucy sofritas garnished with chopped fresh herbs, with a spoon resting inside the bowl. Chopped herbs and a bottle of oil are in the background.

Copycat Chipotle Sofritas fit right into the rhythm of busy weeks, whether it’s taco night, meal prep, or something to pile onto nachos for a game-day spread. They hold up well in the fridge and freeze neatly in individual portions. I usually double the batch so there’s extra on hand for whatever the week brings. The sauce gets better after a day or two.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 196kcal

Author: Mandy Applegate

Equipment

Ingredients

1 white onion cut into 4 wedges
2 red bell peppers halved and seeded
1 green bell pepper halved and seeded
1 roma tomato halved
4 garlic cloves unpeeled
2 tablespoons olive oil
14 ounces (2 blocks) extra-firm tofu patted dry and crumbled into large chunks
1 chipotle pepper in adobo 1 tablespoon adobo sauce
1 tablespoon tomato paste
1½ teaspoons chili powder
1½ teaspoons ground cumin
Salt and pepper to taste
Fresh cilantro for garnish

US Customary - Metric

Video

[adthrive-in-post-video-player video-id="cqoR2ktH" upload-date="2025-11-26T06:18:13+00:00" name="Easy Copycat Chipotle Sofritas" description="A versatile plant-based protein for quick dinners." player-type="default" override-embed="default"]

Instructions

Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.
On one side, arrange the onion, bell peppers, tomato, and garlic. Place crumbled tofu on the other side. Drizzle everything with olive oil and season with salt and pepper.
1 white onion, 2 red bell peppers, 1 green bell pepper, 1 roma tomato, 4 garlic cloves, 2 tablespoons olive oil, 14 ounces (2 blocks) extra-firm tofu
Roast for 20–30 minutes, until vegetables are soft and blistered and tofu is golden and crispy.
Once cooled slightly, peel the roasted garlic. In a food processor, combine roasted garlic, onions, peppers, and tomato with the chipotle pepper, adobo sauce, tomato paste, chili powder, cumin, and a pinch of salt. Pulse until a thick, slightly chunky sauce forms.
1 chipotle pepper in adobo, 1 tablespoon tomato paste, 1½ teaspoons chili powder, 1½ teaspoons ground cumin, Salt and pepper
Heat a bit of olive oil in a large skillet over medium heat. Add the roasted tofu and sofritas sauce. Stir to combine. Pour in about ½ cup of water and simmer for 7–10 minutes, stirring occasionally, until thickened and flavorful. Adjust seasoning as needed.
Top with fresh cilantro and enjoy in burrito bowls, tacos, quesadillas, or rice plates.
Fresh cilantro

Notes

- Press the Tofu First: Removing moisture helps the tofu crisp up in the oven and hold its texture when mixed with sauce.
- Roast at High Heat: That 450°F (230°C) blast gives your tofu and vegetables those perfect charred edges and deeper flavor.
- Keep the Garlic Skins On: Roasting garlic in the peel keeps it from burning and makes it mellow and sweet.
- Use a Food Processor: It’s the fastest way to get a chunky, flavorful sauce with minimal cleanup.
- Don’t Over-Blend: You want a thick, rustic texture, not a smooth purée. Pulse just enough to combine.
- Recreating the Chipotle Classic: To get that signature Copycat Chipotle Sofritas flavor, don’t skip the splash of acidity at the end. A little vinegar or lime juice ties the whole sauce together, giving it a bright finish.
- Layer in Brightness and Depth: A splash of red or white vinegar and a quick squeeze of lime juice can round out the smokiness, while a pinch of oregano adds just enough warmth to deepen the flavor without overpowering it.
- Cilantro Adds a Fresh Finish: A small handful of chopped cilantro brightens up the final dish without overpowering it.

Nutrition

Tried this recipe?Let us know how it was!

Want to save this recipe?