You’re already home – no need to go anywhere to get your Chipotle sofritas fix!
As much as I love stopping by Chipotle Mexican Grill for a hearty burrito or rice bowl, I love being home even more, especially with stretchy pants.
Thankfully, homemade sofritas are actually very easy to make and you’ll only need a handful of ingredients.
This vegan sofritas recipe is everything it needs to be:
- Made in just 20 minutes
We’re using sofrito, a blend of aromatic that is used as a cooking base to take care of many of the ingredients in that list. It is the magic ingredient that makes this recipe incredibly easy.
To stick with an easy and quick recipe, we’ll be using pantry-friendly ingredients including a can of chipotle peppers in adobo sauce, cumin seeds, red wine vinegar, and tomato paste
How To Make The Marinade
We’re creating a JUICY marinade. No dry or even water-down Chipotle-inspired sofritas in this recipe. If you love saucy sofritas, this will be your go-to recipe.
Here are the main ingredients:
- First, toast the cumin seeds in a skillet until fragrant. Remove, then add the adobo sauce, sofrito, red wine vinegar, tomato paste into a blender. Blend until smooth.
- You’re already halfway there to getting the recipe done. Next, allow the Chipotle sofritas sauce to cook and simmer for about 1 minute to get the flavors to mingle.
- Combine the marinade with the cooked tofu simmer for 15 minutes. The result is a saucy, flavorful, sofritas recipe made in under 30 minutes!
Ways To Eat Sofritas
You can keep it traditional and go for a burrito, burrito bowl, lifestyle bowl, salad, or tacos.
My favorite, easy way to have sofritas is with a side of Puerto Rican rice and a few slices of ripe avocado.
If you’re feeling bold, you can even create a loaded baked potato with sofritas, beans, rice, salsa, guac, and cashew sour cream.
20-Minute Chipotle Sofritas
- 16 ounces firm tofu frozen
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 7 ounces chipotle peppers in adobo sauce for mild add 1 chipotle pepper. For spicy, add all.
- 1 cup sofrito
- 1 teaspoon red wine vinegar
- 1 tablespoon tomato paste
- 1.5 cup water
- 1 teaspoon salt
- 1 tablespoon oil
- First, defrost the block of tofu, drain, and press as much of its water from the block. Cut the tofu into small, 1-inch cubes. Add oil to a pan or skillet over medium heat. Cook tofu on all sides until golden. Set aside.
- In the same pan, remove from heat and toast cumin seeds for about 30 seconds.
- In a blender, blend together the chipotle peppers in adobo sauce, sofrito, red wine vinegar, tomato paste, toasted cumin seeds, water, and salt. Blend until smooth.
- In a skillet or pan over medium-high add oil. Once oil is hot, add the Chiptole sofritas sauce. Cook and stir for a minute.
- Add the tofu to the pot with the sauce and bring everything to a boil. Once at a boil, lower heat to medium. Cook the sofritas, stirring occassionally for 15 minutes. Crush tofu into smaller pieces with a fork half way through.
- Your pot should be deep enough to hold all of your ingredients, with a couple of inches on top to allow for evaporation. I used a cast-iron skillet.
- If you’re unable to freeze the tofu prior to use, it’s fine. It’ll just be a bit softer. Be sure to press the water from the tofu.
- For a milder sofritas dish, add 1 pepper in the chipotle adobo sauce. Or, go for a can with just adobo sauce without the chipotle pepper.
- Sofrito is a blend of aromatics made with onion, garlic, pepper, and cilantro. I have the full sofrito recipe on the blog.
Did you try out this 20-Minute Chipotle Sofritas Recipes Recipe?