Tofu Sofritas

Love Chipotle sofritas? Learn to make your own at home! Saucy, spicy, and flavorful, this plant-based protein is delicious in burritos, tacos, and bowls.


Ok, maybe a copycat Chipotle sofritas recipe is a little past due around here (I think sofritas first came out in like, 2014??), but hey! It was worth the wait!

Coated in a blend of roasted veggies, spices, and chipotle peppers, these homemade tofu sofritas are saucy, spicy, and packed with plant-based protein. Just like Chipotle’s, they’re a satisfying addition to a burrito or bowl, but, in my opinion, they taste even better.

But first thing’s first: What are sofritas, anyway?

Sofritas are a vegan protein option at Chipotle Mexican Grill. According to this article, they originated as a collaboration between Chipotle and Hodo Foods, a company that makes really awesome tofu in Oakland, California. Chipotle fries and shreds the tofu before cooking it in their take on sofritoa pungent blend of onions, peppers, herbs, and spices that is used in Latin American, Portuguese, and Spanish cooking.

I can’t claim that the sofritas sauce I make here is an authentic sofrito by any means, but I do think that this recipe yields a fun, fresh homemade version of the sofritas you’d find at Chipotle. I hope you enjoy it as much as we do!

Sofritas recipe ingredients

Sofritas Recipe Ingredients

Here’s what you’ll need to make this sofritas recipe:

  • Tofu, of course! The firmer, the better. At a minimum, look for extra-firm tofu at your grocery store. Depending on where you shop, you might also see “high-protein” tofu, which has an even firmer texture. That’s great too!
  • Bell peppers and roma tomato – Roasted and then pulsed in a food processor, they give the sauce its wonderful fresh flavor.
  • Jalapeño – For heat.
  • Onion and garlic – They add sweet, umami flavor.
  • Chipotle peppers in adobo sauce – They add smoky, tangy flavor and amp up the jalapeño’s heat.
  • Tomato paste – It helps thicken the sauce so that it coats the tofu.
  • Chili powder and cumin – For earthy depth of flavor.
  • Avocado oil – Don’t have it on hand? Olive oil works here too.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Baking sheet of tofu cubes next to baking sheet of roasted peppers, garlic, and onions

How to Make Sofritas

My sofritas recipe has three main steps:

1. Roast the veggies and tofu. The peppers, tomatoes, onion, and garlic become soft and caramelized in the oven, which adds SO much flavor to the sofritas sauce. Torn into big crumbles, the tofu becomes firm and crisp around the edges, which helps it stand up to the thick sauce later on.

Roasted bell peppers, chipotles in adobo sauce, tomato paste, and spices in food processor

2. Make the sauce. Place the roasted veggies in a food processor with the tomato paste, chipotle chilies, adobo sauce, and spices.

Chunky sofrito in food processor

Pulse to form a thick, slightly chunky paste.

Crispy tofu cubes and sofrito in skillet

3. Simmer the sofritas on the stove. Heat the avocado oil in a large skillet over medium heat. Add the sauce and crispy tofu and use a wooden spoon to combine. Stir 1/4 cup water into the pan, then cook, stirring, until the sauce thickens, 7 to 10 minutes.

Sofritas in skillet with wooden spoon

As it cooks, the crumbled tofu will soak up the fresh, smoky flavor of the sofritas sauce. Delicious!

Enjoy the sofritas right away, or store them in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to 3 months. Allow them to thaw overnight in the fridge, or pop them in the microwave to defrost.

Burrito bowl with sofritas, rice, corn, black beans, veggies, and guacamole

Serving Suggestions

The obvious move is to add the sofritas to a burrito bowl. Serve them over a bed of rice (or cilantro lime rice) with a squeeze of fresh lime juice and whatever fixings you like! You can’t go wrong with any of these:

The sofritas are also delicious in a regular burrito, and they’re a tasty plant-based filling for tacos too.

How do you like to serve sofritas? Let me know in the comments!

Sofritas recipe

More Favorite Plant-Based Proteins

If you love this sofritas copycat recipe, try one of these yummy plant-based proteins next:

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rate this recipe:
5 from 20 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves 4 to 6
If you ask me, these homemade sofritas are even better than Chipotle's! Saucy, smoky, flavorful, and fresh, they're delicious in burritos, tacos, and bowls.


  • ½ white onion, cut into 4 wedges
  • 2 red bell peppers, halved lengthwise, stems and seeds removed
  • 1 green bell pepper, halved lengthwise, stem and seeds removed
  • 1 roma tomato, halved lengthwise
  • 1 whole jalapeño pepper
  • 4 garlic cloves, unpeeled
  • 2 (14-ounce) blocks extra-firm tofu, patted dry and torn into large crumbles
  • 2 chipotle peppers plus 1 tablespoon adobo sauce from a can of chipotles in adobo
  • 1 tablespoon tomato paste
  • teaspoons chili powder
  • teaspoons ground cumin
  • 1 teaspoon sea salt, plus more for sprinkling
  • 2 tablespoons avocado oil, plus more for drizzling
  • ¼ cup water


  • Preheat the oven to 450°F and line two baking sheets with parchment paper.
  • Place the onion wedges, red and green bell peppers, tomatoes, and jalapeño on one of the baking sheets. Drizzle with avocado oil and sprinkle with salt. Place the tomatoes cut side up and the peppers cut side down. Wrap the garlic cloves in foil with a drizzle of avocado oil and place on the baking sheet. Roast for 20 to 30 minutes, or until the peppers and onions are browned (the peppers will be done first), and the tomatoes are soft.
  • Place the tofu on the other baking sheet, drizzle with avocado oil, and sprinkle with salt. Spread in a thin layer. Bake for 30 to 35 minutes, or until browned and firm around the edges.
  • Peel the garlic cloves and stem the jalapeño. Place them in a food processor with the onion, red and green bell peppers, tomatoes, chipotles, adobo sauce, tomato paste, chili powder, cumin, and salt. Pulse to form a thick, slightly chunky sauce.
  • Heat the avocado oil in a large skillet over medium heat. Add the sauce and the tofu and stir to combine. Add the water and cook, stirring, for 7 to 10 minutes, or until the sauce thickens. Season to taste.
  • Serve in a burrito bowl or try one of the serving suggestions in the post above.


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Rate this recipe (after making it)

  1. Jennie

    5 stars
    We are sofritas-from-Chipotle lovers, & this was so good! I think it was a little spicier than our Chipotle usually makes it but so so so flavorful. We had burrito bowls with cilantro lime rice and some seasoned black beans (and the fixins’ on top) and both of my teenage boys loved it. So excited for leftovers for the next few days!

  2. Aria

    What can I substitute adobo sauce with? I’ve looked everywhere but I can’t seem to find it where I live :(.

    • Jeanine Donofrio

      Hi Aria, are you looking for a can of chipotle peppers? The adobo sauce is what they come packed in. I find them in most grocery stores in the Mexican aisle or you could always order them online:

      Otherwise I’d substitute with additional tomato paste and chili powder.

  3. Vidya

    We loved this recipe. Different, easy and tasty! Thanks for something so original and nutritious – from a vegetarian, gluten free household!

  4. Christina Gibson

    5 stars
    This so delicious and flavorful. The tofu is still in the oven but I could eat this sauce without it. I will be making the burrito bowls. Let’s see if my husband doesn’t know it’s tofu! This sauce also reminds me of my childhood when my dad used to make Ranchero Sauce for topping eggs for breakfast. His recipe was from an old edition of Joy of Cooking. Love this . BTW. My first time cooking tofu.

    • Jeanine Donofrio

      I hope you enjoy the tofu in the final dish!

    • chloe

      this was too good!! I’m glad I found this recipe. I forgot to add the tomato pasta & did more of the chipotle in adobo than it called for but it still tastes like the chipotle dish (but wayyy better it’s so vibrant in flavor) I also corn starched and cooked my tofu on the stove in crumbles than in the oven and used 3 red bell peppers because I didn’t own a green one. would recommend this to anyone who loves the chipotle sofritas & flavor!!

      • Phoebe Moore (L&L Recipe Developer)

        Hi Chloe, I’m so glad you loved the sofritas!

  5. Shelley

    This is so good! I love it for some grain bowls I made, with black beans, corn, cucumbers and avocado. The sofritas got even better as a leftover. I really like how the flavors settled in and the tofu still has a good texture. I might use it for a layered casserole…

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  6. Alyssa

    5 stars
    Made this several times! I like the texture of super firm tofu better and it works great for me. Also the guacamole recipe is too good!

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you love these recipes!

  7. Sarah

    5 stars
    As big Chipotle sofritas fans, we loved this recipe! I toned down the heat where I could, and our kids, who are still learning to like tofu, gobbled it up in their tacos.

    • Jeanine Donofrio

      I’m so glad it was a hit!

  8. CF

    5 stars
    I’ve been wanting a sofritas hack for so long. I’ve made this 4 times and tonight was the first time I remembered all the ingredients. I pulsed the tofu this time too and preferred the smaller pieces. This batch was my favorite. The recipe is definitely a keeper! Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you’re loving the recipe!

  9. MJ

    5 stars
    No cilantro for the sofrito? It’s the most important ingredient.

  10. Lynne O.

    5 stars
    This an amazing recipe!! Both my husband and I really loved it!
    I can’t wait to buy your cook book next time I’m at Barnes!!!
    Thank you for the great recipe!!

    • Phoebe Moore (L&L Recipe Developer)

      Awesome! So glad you both enjoyed the sofritas.

  11. JoJo

    5 stars
    I made this for my husband (who is a meat eater, had never eaten tofu) and myself who doesn’t eat meat and we both LOVED it! Definitely a keeper

    • Phoebe Moore

      I’m so glad you both loved it!

  12. Linda

    5 stars
    We really enjoyed this recipe! The sofritas were full of flavor, pungent and spicy. We made your cilantro rice with black beans and corn and enjoyed a wonderful meal! Definitely making this recipe again.

    • Phoebe Moore

      I’m so glad you loved the recipe!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.