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Spicy Vegan Sofritas

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5 from 2 reviews

  • Author: Jordan Cord
  • Total Time: 30 minutes
  • Yield: 6 1x


This copycat recipe for Chipotle's vegan sofritas is SO easy. We make it for taco night all the time! Serves 4-6 people.



Sofrito Sauce

  • 1 yellow onion
  • 1 roma tomato
  • 1/2 bunch fresh cilantro
  • 3 cloves garlic
  • 1 jalapeño
  • 2 chipotle peppers (canned, in adobo sauce)
  • 3 Tablespoons adobo sauce
  • 1/2 lime, juice of


  • 1 - 14 oz. package of tofu, extra firm
  • olive oil


Sofrito Sauce

  1. 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.


  1. 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.
  2. Cut the tofu into cubes – about 1/2" squares.
  3. 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.
  4. Decrease heat to a simmer and cook until the consistency thickens and the tofu is well-saturated.
  5. Serve over rice with toppings – like a burrito bowl! Or, fill tortillas with the mixture and top with your favorite things!
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main


  • Calories: 68
  • Sugar: 2.6 g
  • Sodium: 296.7 mg
  • Fat: 2.9 g
  • Saturated Fat: 0.6 g
  • Unsaturated Fat: 2.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 6.4 g
  • Fiber: 1.8 g
  • Protein: 6.2 g
  • Cholesterol: 0 g