This vegan sofritas recipe is spicy, savory, and EASY. Layers of herbs and spices infuse the braised tofu to perfection.
We’re going back to Mexico! I mean, not right now. Not even next week, but soon! We’re visiting Puerto Vallarta and Sayulita for our 5th anniversary. 😳😳😳 5 years. This August. Wait, what? It’s been 5 years already?
There’s nothing quite like the feeling I get when we book travel. Researching new destinations. Deciding where to go. Finding flights. Figuring out where to stay. The anticipation. It never gets old to me. From the time we decide where we’re going to the moment I step off the plane, I’m like a kid on Christmas Eve.
This will be our 4th time visiting Mexico, but our 1st time going to the west coast (Puerto Vallarta area). And our first time seeing the Pacific Ocean at all. It’s going to be so incredibly different from the Mexico we’ve seen so far. The food will be different, the beaches and scenery will be different, the people will be different, the vibe will be different.
That’s why I thought this sofritas recipe fit the mood today. The dish itself isn’t necessarily “Mexican” in its origins, but it is considered a Spanish and Latin American dish. And just like Mexico, it’s different anywhere you go.
So, what exactly is sofritas?
To be honest, the whole dish is technically all about the sauce, aka “sofrito” which is created by braising the ingredients over heat with oil. The ingredients vary by country and region, but the sauce generally includes tomatoes, garlic, onion, paprika, and peppers. For our version, we used chipotle peppers in adobo sauce to create a smoky-savory flavor party. See below for reference. 😍
This is the kind of sauce that makes you feel like you’ve been professionally trained in the culinary arts of Latin American food magic. But you don’t need all of that. All you need is a blender and a few simple ingredients.
And then? You can make your own vegan burrito bowls at home. You can re-invent taco night. You can shock tastebuds and blow minds.
If you make this recipe, be sure to let us know! Leave a comment below or tag us on Instagram – #thefitchen. Aaaaand, if you have any recommendations for Puerto Vallarta, I’m all ears!
- Serves: 6
- Calories: 68
- Fat: 2.9 g
- Saturated fat: 0.6 g
- Unsaturated fat: 2.3 g
- Trans fat: 0 g
- Carbohydrates: 6.4 g
- Sugar: 2.6 g
- Sodium: 296.7 mg
- Fiber: 1.8 g
- Protein: 6.2 g
- Cholesterol: 0 g
- 1 yellow onion
- 1 roma tomato
- ½ bunch fresh cilantro
- 3 cloves garlic
- 1 jalapeño
- 2 chipotle peppers (canned, in adobo sauce)
- 3 Tablespoons adobo sauce
- ½ lime, juice of
- 1 - 14 oz. package of tofu, extra firm
- olive oil
- Add all of the ingredients for the sauce to a blender and blend until well-combined. It should still have some chunkiness to its consistency, but mostly smooth. See the above photo for reference.
- Drain tofu. Remove as much excess liquid as possible by pressing between paper towels. Do this several times to ensure that it's as dry as possible.
- Cut the tofu into cubes – about ½" squares.
- In a large skillet, heat oil to medium and add the tofu. Cook for 15 minutes, stirring occasionally. The tofu should start to brown and some pieces should get crispy. At this point, pour in the sauce and use your spatula to "chop" the tofu into smaller pieces. This will help it absorb the sofrito sauce better.
- Decrease heat to a simmer and cook until the consistency thickens and the tofu is well-saturated.
- Serve over rice with toppings – like a burrito bowl! Or, fill tortillas with the mixture and top with your favorite things!