Copycat Chipotle Sofritas
Make copycat Chipotle Sofritas at home with tofu, chipotle peppers, and smoky spices. Vegan, anti-inflammatory recipe.
Ingredients
- 2 blocks extra-firm organic tofu (28 oz total)
- 3 chipotle peppers in adobo sauce
- 3 tbsp adobo sauce from the can
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper
- 2 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp apple cider vinegar
Instructions
- 1
Press both blocks of extra-firm tofu between paper towels or in a tofu press for 15 minutes to remove excess moisture.
- 2
Cut the pressed tofu into 1/2-inch cubes and set aside on a clean kitchen towel to absorb any remaining moisture.
- 3
Toast the cumin, smoked paprika, and oregano in a small dry skillet over medium heat for 1-2 minutes until fragrant, then transfer to a food processor.
- 4
Add the chipotle peppers, adobo sauce, garlic, lime juice, maple syrup, sea salt, black pepper, and apple cider vinegar to the food processor and blend until you reach a smooth paste consistency.
- 5
Heat olive oil in a large skillet over medium-high heat and add the diced onion, sautéing for 3-4 minutes until softened and slightly caramelized.
- 6
Add the tofu cubes to the skillet and cook without stirring for 2-3 minutes to allow them to develop a light golden exterior.
- 7
Pour the chipotle-spice paste over the tofu and gently stir to coat all pieces evenly with the seasoning mixture.
- 8
Reduce heat to medium and add the vegetable broth, then simmer for 8-10 minutes to allow the tofu to absorb the flavors.
- 9
In a small bowl, whisk together the cornstarch and water to create a slurry and add it to the skillet to thicken the sauce slightly.
- 10
Stir gently and continue cooking for 2-3 minutes until the sauce coats the tofu and reaches your desired consistency.
- 11
Taste and adjust seasonings, adding more lime juice for brightness or cayenne for additional heat as preferred.
- 12
Serve immediately over rice, in bowls with vegetables, or as a filling for tacos and burritos.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Adobo sauce (canned) | Homemade chile sauce made from dried chipotles, tomato paste, vinegar, and spices | Reduces sodium by 40% and eliminates preservatives while increasing nutritional density and antioxidants |
| Maple syrup | Blackstrap molasses or coconut sugar | Blackstrap molasses adds iron and minerals while coconut sugar has a lower glycemic index; both reduce blood sugar spike impact |
| Regular tofu | Organic sprouted tofu or chickpea tofu | Sprouted and chickpea versions offer improved digestibility, higher protein content (especially chickpea), and reduced phytic acid for better mineral absorption |
| Vegetable broth (store-bought) | Homemade vegetable broth or mushroom-vegetable broth | Homemade broth contains no added sodium or preservatives and mushroom broth adds umami depth and immune-supporting compounds like beta-glucans |
| Olive oil | High-heat avocado oil or refined coconut oil | Both have higher smoke points suitable for sautéing at higher temperatures; avocado oil has similar anti-inflammatory benefits with better heat stability |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 245 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 380mg |
| Carbohydrates | 16g |
| Fiber | 4g |
| Sugar | 2g |
| Protein | 23g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
