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Easy Homemade Sofritas {Chipotle Copycat}
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5 from 1 vote

Easy Homemade Sofritas {Chipotle Copycat}

This Easy Homemade Sofritas recipe is the ultimate Chipotle copycat - use this yummy vegan filling in burritos, tacos, or meal prep bowls! 
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Vegetarian
Cuisine: Mexican
Servings: 4
Calories: 258kcal


  • 16 oz block super firm tofu, vaccum packed
  • 4 tbsp avocado oil, divided
  • 1 poblano pepper
  • 3 cloves garlic, peeled
  • 1/2 medium white onion
  • 1 medium green bell pepper, quartered and seeds removed
  • 2 chipotle peppers in adobo sauce
  • 1 tbsp fresh lime juice
  • 2 tbsp tomato paste
  • 2 tsp maple syrup
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 2 tbsp tamari
  • 1 cup vegetable broth
  • chopped cilantro, optional garnish


  • Roast the poblano pepper. Set the broiler on high and place the oven rack on the highest setting. Place poblano pepper on a baking sheet and broil on one side for 4-5 minutes, or until the skin is blackened and blistered. Flip pepper and broil on the other side for another 4-5 minutes.
  • Remove from the oven, cover the pepper with foil, and let steam for 10 minutes. Once it has cooled, remove the stem, seeds, and skin.
  • Add the poblano pepper, garlic, white onion, green bell pepper, chipotle peppers, adobo sauce, lime juice, tomato paste, maple syrup, ground cumin, smoked paprika, ground coriander, and tamari to a blender or food processor. Blend until everything is evenly distributed and resembles a thick, smooth salsa. Set aside.
  • Prepare the tofu. Using your hands, crumble the tofu into roughly ¼ inch chunks. A few larger pieces are okay since they will break up during cooking. 
  • In a large pan, heat half of the avocado oil over medium-high heat. Once the oil is shimmering, add the tofu and spread across the pan in an even layer. Let cook for 2 minutes undisturbed. After 2 minutes, stir the tofu, scraping up any browned bits, and let cook again for another 2 minutes. Repeat this process for a total of 6-8 minutes, or until the tofu is browned. Remove the tofu from the pan and set it aside.
  • Keeping the pan on medium-high heat, add the remaining half of the avocado oil. Once shimmering, add the blended sauce mixture and cook for 3-4 minutes, stirring occasionally to prevent burning.
  • Add the vegetable broth to deglaze the pan and scrape up any browned bits.
  • Add the tofu back into the pan and stir to combine. Bring to a boil, and reduce heat to medium-low. Cover and let simmer for 10 minutes, stirring every 2-3 minutes. Once the sauce has reduced by about a quarter, remove from heat, garnish with cilantro, and serve.


If you can’t find vacuum-packed super firm tofu, you can substitute extra-firm tofu and press it. If you don’t have a tofu press, you can wrap the tofu in a lint-free towel, place it on a cutting board, and put a heavy, flat item on top—a baking sheet with textbooks or cans placed on top works well.
You can store these bowls for up to 5 days in the fridge.
You can freeze the sauce for up to 3 months in airtight glass containers. Reheat on the stovetop or in the microwave.


Calories: 258kcal | Carbohydrates: 19g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 473mg | Potassium: 492mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1112IU | Vitamin C: 53mg | Calcium: 80mg | Iron: 3mg