Chipotle-Style Sofritas


These sofritas are the bomb dot com and almost exactly like Chipotle’s. Make them with a side of Guacamole, shredded lettuce, and Yojanni’s Dominican Rice. We’ll be making these allllll the time now that we found this gem from chefdehome.

Time: 20-25 min

Type: Entree


  • For the sauce
    • 2 chipotles in adobo sauce + 3 Tbsp adobo sauce liquid
    • 2 Tbsp olive oil
    • 1 cup water
    • 1 Tbsp ground cumin
    • 1 tsp dried oregano
    • 1 tsp salt
    • 3 Tbsp lemon juice
    • 1 Tbsp sugar
    • 1 Poblano Pepper (optional; roasted, seeded, skin-off)
    • 2 Tbsp tomato paste
    • 2 garlic cloves, minced
  • For the tofu
    • 16 oz extra firm tofu
    • 2 Tbsp canola oil


  1. If you using a poblano pepper, roast it over an open flame now for 5 minutes (I didn’t use because Sean doesn’t like spicy stuff)
  2. Wrap the tofu with a paper towel and place a heavy skillet on top of it. This will soak up any moisture.
  3. Add chipotle peppers, adobo sauce, poblano pepper (if using), garlic, cumin, oregano, and tomato paste in a blender/food processor.
  4. Add olive oil, salt, lemon juice, sugar, and 1/4 cup of water to the blender/processor. Blend again and set aside.
  5. Heat 1 Tbsp canola oil in a skillet over medium heat.
  6. Cut the tofu into two 1/2 inch “bricks” and fry in the canola oil for about 3-4 minutes, flip, and fry for another 3-4 minutes. Repeat with any remaining tofu.
  7. Drain tofu on a paper towel to soak up any excess oil.
  8. In the pan, add 1/2 of sofritas sauce. Saute by stirring frequently, about 2-3 minutes. This ensures the raw garlic taste is gone and the flavor will develop while you cook the sauce.
  9. Add the fried tofu to the sauce, breaking into small pieces. Stir until coated in the sauce, cook for about 1 minute.
  10. Add remaining water. Mix well and bring to a rolling boil, reduce heat and let simmer for 7-8 minutes.
  11. Take off of heat and serve with rice.

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