Sofritas Better Than Chipotle Tbmw

Love Chipotle sofritas, but can’t justify spending so much on takeout? Make this sofritas recipe. They are an easy and much more affordable way to enjoy the popular vegetarian Mexican offering. They take minutes to make and and are so delicious!

Why this recipe works

This dish may look incredibly fancy and time consuming, but I promise they are so easy to whip up.

Fuss-free. These are a one-pot recipe ensuring minimal kitchen clean-up. Healthy. Tofu is naturally low in cholesterol and fat and packs in over 20 grams of plant-based protein per serving. That is almost as much as a chicken breast! Vegan friendly. No animal products or dairy is needed, so this dish is perfect for those following a vegan diet. Better than Chipotle. What I love about this recipe is just how much it actually tastes like the ones you’d find at Chipotle. Seriously, try it out for yourself and you’ll be obsessed!

Ingredients needed

These Sofritas Chipotle are so simple, and besides the tofu and common Mexican seasonings, there isn’t much else that is needed. Here is what you’ll need:

Tofu. Choose a firm or extra firm tofu, as it crumbles easily. Poblano pepper. The flavorful spice component is used in Mexican dishes. If you don’t have this on hand you can use jalapeno peppers. Olive oil. You can use any other neutral flavored oil. Sweet onion. Finely chopped. Garlic. Minced. Chipotle pepper. Smoked and dried jalapeno chili pepper that acts as seasoning. Tomato paste. Also known as tomato concentrate. Canned adobe sauce. You can find this at most grocery stores in the Mexican food section or online. Red wine vinegar. Cumin. Salt and pepper. To taste. Water. Maple syrup. Adds a subtle sweetness to balance out all the spice.

How to make chipotle sofritas

Copycat sofritas are easy to make: Just remember to remove as much moisture from the tofu as possible. Prep the tofu. Drain as much liquid from the tofu as you can. Sear the pepper. Remove the poblano pepper seeds and cut them in half. Add some oil to a hot pan and cook both sides until seared. Make the seasoning mix. Add garlic, canned chipotle pepper, onion, adobe paste, tomato paste, cumin, salt, red wine vinegar, pepper, and a half cup of water and blend until smooth. Cook the tofu. Crumble up the tofu, add it to a skillet, and cook until golden. Assemble everything. Add the sauce to the skillet and simmer for 5-6 minutes. Add some more water, maple syrup and cook for another 5-6 minutes or until it thickens.

Tips to make the best recipe

Adjust the spice level. If you want to add more heat to the recipe or for an extra spicy kick, increase the amount of adobo sauce. Bake the tofu. Don’t like pan-fried tofu? You can bake it in the oven, then crumble it into the spice mix after. Slowly add liquid. Add the water in small increments as too much can yield a runny mixture. Press the tofu. This recipe tastes best when the tofu has minimal liquid in it. While extra firm tofu has the least amount of liquid, it still contains a small amount in it. Be sure to press the tofu well to prevent any excess liquid from entering the sauce.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to five days. Be sure to give everything a good mix to ensure there has been no separation. To freeze: Place the cooked and cooled sofritas in an airtight container and store it in the freezer for up to 6 months. Reheating: You can reheat this dish in the microwave or non-stick pan until hot.

Recommended tools to make this recipe

Tofu press. My go-to gadget to squeeze every bit of liquid from the tofu! Non-stick skillet. Always opt for a good quality skillet that prevents anything from sticking to the pan, even with ample amounts of oil. Blender. To blend up the sauce into a smooth mixture.