This Sofritas recipe is a spicy tofu dish that is packed with flavor and a delicious base for any Latin American dish.
Sofritas is a Latin American dish that is packed with a lot of flavor and heat. If you do not like spicy food, not to worry, with this recipe you can adjust the spice to your liking.
Recently Chipotle added sofritas to their menu as a protein option which is great for a vegan diet and when you’re on the go, but I personally prefer making it at home from scratch on top of White Rice with a side of my Mexican Pinto Bean Soup.
Table of Contents
Why We Love This Recipe
- The flavors in this dish are one of a kind. It is not something that you can get anywhere so I love how original this dish is.
- Tofu is a super food, really high in protein and really low in calories which makes it the perfect meat substitute in this recipe and in my 15 Minute Kung Pao Tofu.
Recipe Ingredients
Tofu: I simply LOVE tofu. It has great texture and melds with any flavor and is a great source of protein.
Poblano peppers are a staple in Latin American cooking. I love the mild and earthy flavor they give off. They’re the perfect addition to this recipe and they’re also great on top of my Asadero Cheese and Steak Tacos.
*See recipe card below for full list of ingredients.
How To Make Sofritas
Step #1: Lightly oil the poblano pepper in olive oil and place on a sheet pan in your oven to broil for 5 minutes then flip and broil again on the other side.
Step #2: After the poblano has been removed from the oven and cooled, remove the stem and seeds and roughly chop into pieces to better fit into the blender.
Step #3: Next, heat a Tablespoon of olive oil in a skillet over medium-high heat. Add in the onions and a pinch of salt and cook until onions are caramelized, 3-5 minutes.
Step #4: Next add the garlic and cook for 1 minute.
Step #5: Then add in the tomato paste, cumin, oregano, chipotle chili powder, and a teaspoon of salt and black pepper. Add in the tomatoes and cook everything together until the tomatoes have softened, about 5 minutes.
Step #6: While the tomato mixture is cooking, cut the tofu into 4 cubes and using a tea towel or paper towels, squeeze out as much excess moisture as you can. From there crumble the tofu into pea sized pieces.
Step #7: Next, move the tomato mixture into the blender or food processor and add in the cooked poblano pepper and blend until roughly smooth and set aside.
Step #8: Heat another Tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the tofu in one layer to the pan and let cook for 2-3 minutes without stirring. Then flip and continue cooking for about 10 minutes until the tofu has mostly browned.
Step #9: Then pour in the sauce and simmer for 5 minutes while stirring. As it starts to thicken, lower the heat to medium-low and cook for 3-5 minutes until the tofu has soaked in the sauce flavor.
Step #10: Finally serve and enjoy!
FAQs
Yes! With the primary ingredient being tofu this recipe is Vegan.
You can store this recipe in an airtight container in your fridge for 3-4 days. If you are wanting to freeze your sofritas you can do so in an airtight container in your freezer for up to 2 months.
To reheat your leftovers you can do so either on the stove top over medium high heat or in your microwave until everything has warmed through. If you are reheating on the stovetop you may want to add in a splash or two of water if needed.
My favorite way to eat sofritas is in a burrito bowl similar to chipotle. I love having it over cilantro lime rice, black beans, and corn or corn salsa. Then I always top it with fajita veggies, Homemade Salsa, guacamole, and tortilla chips on the side.
Expert Tips
If you want to adjust the spice level you can do so by the amount of chipotle peppers you want to use. Less peppers = Less spice and More Peppers = More Spice.
More Tofu Recipes to Love
- Hoisin Tofu Stir Fry with Peppers and Carrots
- Fresh and Easy Vietnamese Noodle Salad (Vegan Bún Chay)
- Sichuan Tofu Bok Choy Stir Fry
Sofritas Recipe
Ingredients
- 1 poblano pepper
- 3 Tbsp olive oil
- 1 medium yellow onion - diced
- 4 cloves garlic - minced
- 2 Tbsp tomato paste
- 1 1/2 tsp ground cumin
- 1 tsp oregano
- 1/4 tsp chipotle chili powder
- 1 1/2 tsp salt - divided
- ground black pepper - to taste
- 14 oz block extra firm tofu - see Tip 1
- 2 roma tomatoes - diced
- 1 chipotle pepper in adobo sauce - see Tip 2
- 1 Tbsp adobo sauce
- 2 tsp red wine vinegar
- 1/2 cup water
- lime juice - for garnish
Instructions
- Lightly oil the poblano pepper in olive oil and place on a sheet pan in your oven to broil for 5 minutes then flip and broil again on the other side.
- After the poblano has been removed from the oven and cooled, remove the stem and seeds and roughly chop into pieces to better fit into the blender.
- Next, heat a Tablespoon of olive oil in a skillet over medium-high heat. Add in the onions and a pinch of salt and cook until onions are caramelized, 3-5 minutes.
- Next add the garlic and cook for 1 minute.
- Then add in the tomato paste, cumin, oregano, chipotle chili powder, and a teaspoon of salt and black pepper. Add in the tomatoes and cook everything together until the tomatoes have softened, about 5 minutes.
- While the tomato mixture is cooking, cut the tofu into 4 cubes and squeeze out as much water as you can. From there crumble the tofu into pea sized pieces.
- Next, move the tomato mixture into the blender, add in the cooked poblano pepper and blend until roughly smooth and set aside.
- Heat another Tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the tofu in one layer to the pan and let cook for 2-3 minutes without stirring. Then flip and continue cooking for about 10 minutes until the tofu has mostly browned.
- Then pour in the sauce and simmer for 5 minutes while stirring. As it starts to thicken, lower the heat to medium-low and cook for 3-5 minutes until the tofu has soaked in the sauce flavor.
- Finally serve and enjoy!
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NOTES
Nutrition
