{"id":47185,"date":"2025-10-21T14:17:41","date_gmt":"2025-10-21T19:17:41","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=47185"},"modified":"2025-10-21T14:17:46","modified_gmt":"2025-10-21T19:17:46","slug":"sofritas","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/sofritas\/","title":{"rendered":"Sofritas (Chipotle-Style)"},"content":{"rendered":"\n
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This recipe was inspired by Chipotle’s tofu option called “sofritas.”<\/strong> Have you tried it? I often order it on my burrito bowl for some additional plant-based protein. It’s hearty, saucy and spicy, and makes the extra three-dollar charge for guacamole worthwhile.<\/p>\n\n\n\n

I based this recipe directly on Chipotle’s ingredient list.<\/strong> Then, I played around with the amounts and the method until it tasted just right. Honestly, I like this version even better! It tastes fresh, flavorful and nicely spiced. Sometimes Chipotle’s sofritas are so<\/em> spicy that they overwhelm the other flavors in my bowl.<\/p>\n\n\n\n\n\n\n\n

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Sofritas Ingredients<\/h2>\n\n\n\n

Chipotle’s recipe was inspired by sofrito, an aromatic base of garlic, onions and peppers found in Spanish and Latin American cuisines. You’ll find the full recipe below, but here’s what you’ll need to make it and why.<\/p>\n\n\n\n

Olive oil:<\/strong> Sofrito is traditionally cooked in olive oil, so these sofritas are as well. I always use extra-virgin olive oil for cooking. <\/p>\n\n\n\n

Tofu:<\/strong> Choose extra-firm tofu and crumble it with a fork for a texture like Chipotle’s. Once sauteed in olive oil until golden, it develops a surprising, subtly smoky note. The crumbled tofu has a lot of surface area that is eager to absorb seasonings.<\/p>\n\n\n\n

Onion, red bell pepper and garlic:<\/strong> This trifecta creates the flavorful backbone of the dish. If you can’t find a red bell pepper, yellow or orange will work well.<\/p>\n\n\n\n

Tomato paste and canned diced tomatoes:<\/strong> Diced tomatoes offer moisture and tenderness, and umami-rich tomato paste ramps up the tomato flavor. <\/p>\n\n\n\n

Adobo sauce or chopped chipotle peppers:<\/strong> Both come from a can of chipotle peppers in adobo sauce. Chipotle peppers taste smoky and spicy, and contribute key flavor. <\/p>\n\n\n

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Recipe Tip<\/h2>\n\n\n\n

Store leftover tomato paste and chipotle peppers in adobo sauce in their own small freezer bags. Squeeze out the air before sealing the bag. Flatten the bags before freezing, and you’ll be able to tear off what you need for your next recipe. <\/p>\n\n<\/div>\n\n\n

Red wine vinegar:<\/strong> A splash of acidity livens up the overall flavor. Sherry vinegar would be a fine substitute. <\/p>\n\n\n\n

Dried spices:<\/strong> We’ll use a combination of ground cumin, smoked paprika and oregano. The smoked paprika echoes the chipotle peppers. <\/p>\n\n\n\n

Watch How to Make Sofritas<\/h3>\n\n\n\n
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Uses for Sofritas<\/h2>\n\n\n\n

Sofritas are a protein-rich addition to your favorite Mexican and Tex-Mex meals. I always serve my sofritas with rich, creamy guacamole or sour cream to balance the heat.<\/p>\n\n\n\n

Try dolloping sofritas into your burritos and burrito bowls<\/a>, sprinkling it over nachos<\/a>, stirring it into cheese before making quesadillas<\/a>, or using it as a base for your tacos<\/a>. I like sofritas with eggs, too, whether scrambled<\/a> or fried<\/a>. <\/p>\n\n\n\n

Build your meal with these complementary additions:<\/strong> <\/p>\n\n\n\n