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+ servings
Overhead view of burrito bowl with sofritas

Vegan Sofritas

These Chipotle-inspired tofu sofritas will add protein and smoky, spicy flavor to all your favorite Tex-Mex dishes. Easy enough to make for a weeknight dinner and perfect for vegan meal prep!
Course Entree
Cuisine American
Keyword chipotle sofritas recipe, sofritas, tofu recipe, vegan mexican
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 4 servings
Calories 198kcal



  • Wrap the tofu in a dish towel and place something heavy on top to press for 30 minutes.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Crumble the tofu into very small pieces and add to the skillet. Sprinkle with 1 teaspoon salt. Cook, undisturbed, until browned and crisp on one side, about 5 minutes. Stir and continue to cook until browned all over, about 10 more minutes, reducing the heat as necessary to avoid burning. Transfer tofu to a plate.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the onion and remaining ¼ teaspoon salt and cook until softened and starting to brown, about 5 minutes. Add the garlic, paprika, chili powder, and cumin and cook, stirring, for 1 minute, until fragrant.
  • Meanwhile, in a blender, combine the chipotle peppers, adobo sauce, tomatoes, and sugar.
  • Add the sauce and tofu to the skillet and stir well. Bring to a simmer and cook for 2-3 minutes, until heated through.
  • Serve on burrito bowls, tacos, or a salad.


Store leftovers in an airtight container and keep them in the fridge for up to 5 days. Sofritas can be reheated in the microwave or in a skillet on the stovetop.


Serving: 0.75cups | Calories: 198kcal | Carbohydrates: 15g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 2606mg | Potassium: 489mg | Fiber: 3g | Sugar: 7g | Vitamin A: 852IU | Vitamin C: 15mg | Calcium: 99mg | Iron: 3mg