This copycat Chipotle Sofritas recipe captures the essence of the original version with a sweet and smoky coating on crumbled tofu. Use this easy recipe as a burrito or taco filling or as a spicy salad addition.

EatingWell.com, August 2022

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Credit: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin

Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wrap tofu in several layers of paper towels. Gently squeeze over the sink to remove as much excess water as possible. Break the tofu into 1- to 2-inch pieces. 

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  • Stir tomato paste, adobo sauce, garlic, cumin, oregano and chili powder together in a small bowl; set aside. 

  • Heat oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until deeply browned on 2 to 3 sides, about 12 minutes. Add onion; cook, stirring often, until the onion softens slightly, about 3 minutes. Add the tomato paste mixture and stir to coat. Add water and bring to a simmer over medium-high heat. Reduce heat to low. Simmer, stirring often and breaking up the tofu with a spoon into bite-size pieces, until the tofu absorbs most of the sauce, about 4 minutes. Remove from heat and stir in lime juice and salt.

Tip

Chipotles in adobo are dried and smoked jalapeños, canned in a tangy tomato-based sauce which can be used to add heat and smoky flavor. Once opened, transfer to an airtight container; they'll last for several weeks in the fridge, or up to 3 months in the freezer. Find them with other Latin ingredients at your grocery store.

Nutrition Facts

1/2 cup
218 calories; protein 11g; carbohydrates 8g; dietary fiber 3g; sugars 3g; fat 16g; saturated fat 2g; mono fat 10g; poly fat 4g; vitamin a iu 324IU; vitamin c 6mg; vitamin e iu 3IU; folate 6mg; vitamin k 2mg; sodium 324mg; calcium 97mg; iron 2mg; magnesium 7mg; phosphorus 18mg; potassium 136mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 1mcg.
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