Sofritas is a favorite vegetarian protein at Chipotle Mexican Grill.
This tofu-based, slightly spicy recipe happens to be easy to make at home.
Use copycat sofritas to make burritos, tacos, and bowls.
Simply Recipes / Ciara Kehoe
But when they added sofritas, a tofu-based protein option, I had to try it.
Now, its my favorite menu item.
Sofritas is made up of crumbled, meaty tofu in a lightly spicy chipotle pepper sauce.
Simply Recipes / Ciara Kehoe
While enjoying an order of sofritas one day, I decided I wanted to recreate the dish at home.
Its then briefly dry-fried in a skillet to give it a satisfying meatiness.
A little tomato paste, cumin, and fresh lime round everything out.
Simply Recipes / Ciara Kehoe
The leftovers reheat well, too, and can be repurposed to make a variety of dishes.
Freeze Your Tofu
I call for freezing and defrosting the tofu before cooking.
During this process, the water in the tofu freezes and then drains away, leaving behind small holes.
Simply Recipes / Ciara Kehoe
It gives the tofu a meatier texture without the need for pressing or frying.
Theres no need to press the tofu after defrostingany remaining water helps create a sauce in the pan.
Forgot to Freeze?
Simply Recipes / Ciara Kehoe
Try This Instead
If you forgot to stick tofu in the freezer, dont worry.
Drain the tofu and slice into 1/2-inch slices.
Space out on top of 2 layers of paper towels and top with more paper towels.
Simply Recipes / Ciara Kehoe
Heat a nonstick skillet over medium heat.
Once hot, add a batch of tofu in a single layer.
Cook until browned, then flip and brown the other side.
Simply Recipes / Ciara Kehoe
Repeat with the remaining tofu.
Let cool a few minutes, then crumble and proceed as written.
If youre not sure, try starting with one and go from there.
Simply Recipes / Ciara Kehoe
Freeze for at least 4 hours.
About an hour before cooking, set the tofu on the counter to thaw.
Tip
you’ve got the option to thaw the tofu up to 24 hours beforehand.
Simply Recipes / Ciara Kehoe
Simply transfer the frozen block from the freezer to the fridge.
Heat a large, nonstick skillet over medium heat.
Once hot, crumble the tofu into the pan and spread out into an even layer.
Simply Recipes / Ciara Kehoe
Brown the tofu without moving it for 2 to 3 minutes.
Starting with fresh tofu?
you’re able to still make sofritas using this modified method.
Simply Recipes / Ciara Kehoe
Drain the tofu; cut into 1/2-inch slices.
Space out on 2 layers of paper towels and top with more paper towels.
Use a baking sheet to gently press the tofu from the top, extracting most of the water.
Heat a nonstick skillet over medium heat and add a batch of tofu in a single layer.
Cook until browned, about 5 minutes, then flip and brown the other side.
Repeat with the remaining tofu.
Let cool a few minutes, then crumble and proceed as written.
Remove the tofu to a plate and wipe out the skillet.
Set it back over medium heat.
Heat the oil in a large skillet over medium heat.
Once hot, add the onion and saute until translucent, about 2 minutes.
Add the poblano or jalapeno and garlic and saute until softened, 2 to 3 more minutes.
Cook until the liquid has absorbed but the tofu is moist, 2 to 3 minutes.
If the mixture becomes too dry, add more water a tablespoon at a time.
Season with salt and lime juice to taste.
Store leftover sofritas in an airtight container in the fridge for up to 4 days.
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