If you’re craving Chipotle but don’t have time to stop by for takeout, just make your own version of their Vegan Sofritas at home. This copycat recipe is so easy to make, with the exact same ingredients that Chipotle uses, and it tastes just like the real thing.
Why This Recipe Works
I’ve spent so much time making sure these Chipotle Copy-Cat Sofritas taste like the real thing (a difficult job but someone’s gotta do it)! I tested this recipe several times using the same ingredients that Chipotle uses in their sofritas.
- This easy plant-based sofritas recipe comes together quickly using a handful of flavour-packed ingredients.
- It’s super customizable! Once you know the method, you can experiment with different veggies, herbs, and spices.
- Sofritas are so versatile. At Chipotle, they’re used to stuff burritos and in burrito bowls. You can also sandwich it into a quesadilla with plant-based cheese, use it to top a baked potato or sweet potato, or mix it into a taco salad.
- This recipe is naturally gluten-free and vegan, and it can easily be made oil-free.
History & Origins
If you’ve ever wondered where Chipotle got their idea for sofritas, you’ll need to learn more about sofritos, a Spanish recipe with roots in the 14th century, with similar recipes in Portugal, Italy, and other Mediterranean countries. It’s become a big part of Latin American cuisine too.
Traditional sofrito is a sautéed mixture of onion, garlic, peppers, tomatoes, herbs, and spices. It’s usually added as a base to braises, beans, and rice dishes. (A bit like the French mirepoix, which I use in my Vegetable Marrow Soup, Wild Rice Blend, and Green Lentil Soup recipes.)
Sofritas, on the other hand, is a Chipotle invention of deliciously seasoned shredded tofu and veggies. It’s their signature vegan protein option which is no doubt heavily inspired by the original sofrito. The chain introduced sofritas back in 2013. At the time, it was one of the only fast food plant-based options that wasn’t a burger or salad.
So kudos to Chipotle for coming up with a meal I can enjoy that isn’t just condiments and side dishes. Plus, now that I’ve come up with the perfect sofritas dupe, I can eat it at home whenever the craving strikes!
What You’ll Need
A few important notes on some of the ingredients used in this Sofritas recipe:
Oil: The original Chipotle recipe calls for rice bran oil, but you can use any neutral oil you have handy.
Onions & Garlic: Half a yellow onion and two minced cloves of garlic are all you need for a huge boost in flavour.
Poblano Peppers: A little bit smoky, a little but earthy, and a little bit spicy (emphasis on a “little bit” for those who don’t like heat). Depending on where you live, poblano peppers might be hard to find. Feel free to substitute ½ a regular green pepper plus ½ a teaspoon of ancho chili powder.
Firm Tofu: Choose a firm or extra-firm tofu for this sofritas recipe. It crumbles easily and gives the finished dish a pleasantly chewy texture—just like what you’d order at Chipotle!
Tomato & Tomato Paste: Adds colour and a boost of umami and sweetness.
Chipotle Peppers in Adobo Sauce: Absolutely essential. Canned chipotle peppers in adobo sauce add a ton of smoky flavour and heat to this recipe. I like to use the diced chipotle peppers over the whole peppers, but if I can’t find the diced version I stick a clean pair of kitchen scissors straight into the jar and cut them up that way.
Did you know: Chipotle peppers are actually just red jalapeño peppers that have been dried and smoked.
Herbs & Spices: All you’ll need for this sofritas recipe are a few herbs and spices you probably have sitting in your pantry already: cumin, ground oregano, salt, and black pepper.
Lime: You’ll only need half a lime (specifically, the juice) to make this recipe but it adds tons of bright flavour—don’t skip out on the finishing touch!
For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.
Ingredient Substitutions
If you’re following a specific diet or need to be aware of allergies, here are a few ways you can modify this recipe:
- Gluten-free: This homemade sofritas recipe is already gluten-free, no ingredient swaps needed!
- Oil-free & WFPB: Leave out the oil and sauté the ingredients using the water sauté method. To bring back some of the flavour lost with the oil, swap out the regular tofu with smoked extra-firm tofu.
- Low carb: This copycat plant-based sofritas recipe is already pretty keto-friendly (tofu is the ultimate low-carb vegan protein)! But you can lower the carb count even more by scaling back on the veggies.
If you made this recipe with a successful substitution, please let me know! Post a comment describing what you did so I can add it to this section and help future readers. (Leave your name blank if you don’t want to be credited.)
Step-by-Step Process
Step 1: Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the chopped onion, garlic, and poblano pepper. Sauté the veggies for a few minutes or until softened.
Step 2: Crumble the tofu by squeezing it through your hands and add it to the skillet. Stir the ingredients occasionally as they cook, until the tofu starts to stick to the pan.
Step 3: Add the diced tomato, tomato pasta, chipotle pepper, cumin, oregano, salt, and pepper to the pan. Turn the heat down, cover with a lid and simmer for 10 minutes.
Step 4: Remove the skillet from the heat and squeeze over the fresh lime juice while the sofritas are still piping hot. Serve over rice or in a burrito bowl. Enjoy!
Meal Prep & Storage Tips
Fridge: Store leftover sofritas in the fridge for up to 5 days—a perfect meal-prep recipe that can be eaten all week long.
Freezer: This tofu sofritas recipe also freezes well and can be stored in the freezer for up to 3 months. Since it makes a couple of servings, you can pre-portion them out before freezing. To serve, defrost sofritas in the fridge overnight and reheat in the microwave.
What to Serve with Sofritas
Sofritas goes well with all kinds of classic Mexican dishes!
Recipe FAQs
This recipe for Chipotle-inspired sofritas is made of crumbled tofu, vegetables, and spices.
Yes, sofritas is naturally gluten-free—no special ingredients needed!
Yes! This recipe is packed with plant-based protein, is low calorie, and is full of keto-friendly veggies.
Recipe Card
Did you make this recipe? Please consider leaving a rating below to let me know how you liked it.
You can also take a picture and tag me on Instagram @earthtoveg, I will shout you out in my Stories!
Chipotle Sofritas Copycat
Use Imperial/Metric buttons below to toggle between volume vs weight measurements. I recommend weighing out your ingredients for best results.
Ingredients
- 2 tbsp oil Chipotle uses rice bran oil, but any neutral tasting oil will do
- ½ yellow onion, diced
- 2–3 cloves garlic, minced
- 1 poblano pepper, diced *can sub with ½ green bell pepper and ½ tsp ancho chili powder
- 1 lb extra-firm tofu or bean curd
- ¼ cup water
- 1 small tomato, diced
- 1 tbsp tomato paste
- 3 tbsp chipotle peppers in adobo sauce
- 1 tsp cumin
- ½ tsp ground oregano
- ¾ tsp salt
- ½ tsp ground black pepper
- ½ fresh lime
Instructions
- Heat 2 tbsp oil over medium heat in a skillet. Add 1/2 yellow onion, diced, 2–3 cloves garlic, minced, and 1 poblano pepper, diced. Sauté for a few minutes, stirring occasionally.
- Crumble in 1 lb extra-firm tofu or bean curd and sauté it for a few more minutes, stirring occasionally, until the tofu starts to stick to the pan.
- Stir in 1/4 cup water, 1 small tomato, diced, 1 tbsp tomato paste, 3 tbsp chipotle peppers in adobo sauce, 1 tsp cumin, 1/2 tsp ground oregano, 3/4 tsp salt, and 1/2 tsp ground black pepper. Turn the heat down to medium low. Cover and simmer for about 10 minutes.
- Remove from heat and squeeze over the juice of 1/2 fresh lime. Serve over rice or in a burrito bowl. Enjoy!