Chipotle copycat Sofritas recipe is a great meat alternative made of spiced tofu. Perfect for burritos, tacos, quesadillas and more!
Course: Dinner, lunch
Cuisine: American, Mexican
Keyword: sofritas, tofu
1green bell pepperseeded and quartered
2chipotle peppers canned in adobo sauce1 pepper for medium mild, add 3 for super spicy
2teaspoonsapple cider vinegar
1/2teaspoonancho chili powder
1/2teaspoonkosher salt and freshly ground pepper
116 ounce package extra firm tofu, pressed and cut into 8 slices
To make the marinade:
Add the bell pepper, chipotle peppers, adobo sauce, tomato paste, garlic, apple cider vinegar, cumin, paprika, ancho chili powder, dried oregano, salt, pepper and canola oil to the bowl of a food processor.
Process the mixture until it is well combined and almost smooth.
To make the tofu:
Heat the oil in a skillet over medium high heat.
Working in batches, place the tofu in the pan and cook until golden brown, approximately 5-6 minutes. Flip and cook on the opposite side until golden. Remove from the pan and place on a plate lined with paper towels to drain.
Place the tofu in a shallow dish with the sofritas sauce and marinade for 15-20 minutes.
Heat the skillet over medium high heat and add the tofu with the sofritas sauce.
Using a wooden spoon or spatula, bread the tofu up into pieces mixing well with the sauce. (If the sauce seems thick, add water 1 tablespoon at a time until the desired consistency)
Cook for 5-6 minutes.
Serve immediately over rice or in a tortilla with your favorite toppings.
Sofritas can be made up to 2 days in advance. Store in an airtight container in the refrigerator until ready to eat.Reheat in a skillet or in the microwave until warmed through.