Copycat Chipotle Sofritas Recipe

My copycat Chipotle sofritas recipe uses crumbled tofu simmered in a smoky chipotle pepper sauce made with adobo sauce, green chiles, tomato paste, tamari, garlic, cumin, and smoked paprika. It’s a flavorful vegan filling for burritos, bowls, tacos, salads, and more!

This is the texture I’m always after. Lightly browned tofu coated in a rich, smoky chipotle sauce that’s packed full of flavor.

A Note From Kristen

Chipotle’s Sofritas has always been one of my favorite plant-based orders, so creating a homemade version was high on my list! This copycat recipe delivers everything I love about the original. Crumbled tofu is simmered in a smoky, spicy sauce made with chipotle peppers in adobo, tomatoes, garlic, and warm spices until every bite is absolutely packed with flavor. It’s naturally vegan and gluten-free, easy to make, and perfect for filling burritos, burrito bowls, tacos, salads, nachos, and more. Once I realized how simple it was to make at home, it quickly became one of my favorite ways to prepare tofu. I hope you love it too. Happy eating!

~Kristen

Close-up of a spicy sofritas dish topped with chopped cilantro, served with lime wedges and a metal spoon.

Key Ingredients

A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.

Extra-Firm Tofu: Press it for at least 10 minutes before crumbling. Skipping this step is the main reason sofritas turns out soggy instead of slightly crisp.
Green chiles: Canned diced green chiles add a subtle earthy flavor and gentle heat that complements the smoky chipotle peppers without overpowering them. If you have fresh roasted green chiles, you can certainly use them instead.
Tamari: Tamari adds rich, savory umami to the sauce. I prefer its slightly deeper, smoother flavor, but soy sauce works well, too!

Close-up of spicy tofu sofritas garnished with chopped cilantro, with a lime wedge and a metal spoon beside the dish.

My Favorite Ways to Enjoy Sofritas

Build a burrito bowl with cilantro lime rice, black beans, fajita vegetables, salsa, guacamole, and your favorite toppings.
Fold it into burritos, tacos, quesadillas, or enchiladas.
Add it to salads for a flavorful, protein-packed lunch.
Stuff it into baked sweet potatoes for an easy weeknight meal.
Spoon it over nachos with melted cheese, pico de gallo, pickled peppers, and guacamole.
Use it as a filling for lettuce wraps for a lighter option.

A bowl of seasoned sofritas topped with chopped cilantro and lime wedges, with a spoon lifting a portion.

Kristen’s Top Tips

Press the tofu well. Wet tofu will not brown or hold the sauce properly.
Taste the blended sauce before it hits the skillet so you can adjust the heat while you still can.
Simmer until the sauce clings to the tofu instead of pooling in the pan. That’s the texture you’re after!
This keeps in the refrigerator for about 4 days and freezes well for up to 3 months.