Spice up your next meal with this flavorful tofu sofritas recipe! Made with crumbled tofu simmered in a smoky, savory sauce, it’s the perfect plant-based option for tacos, burritos, or bowls.

Tofu Sofritas
Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!

This tofu sofritas recipe is quick, easy, and packed with protein. I was inspired by the meatless sofritas at Chipotle and decided to try creating something similar at home. I’ve been loving it in my burrito bowls because it’s a great way to make my meal more filling. I’ve been prioritizing protein lately and as a result, I’ve been on a bit of a tofu kick.

What is Super Firm Tofu

Super firm and extra firm tofu differ primarily in texture and water content. Super firm tofu has less water, making it denser, chewier, and ready to use without pressing. It holds up well in high-heat cooking, like grilling and stir-frying. Extra firm tofu, while still sturdy, contains slightly more water, so pressing it is recommended for a crispier texture. Both work well in this recipe, but super firm tofu is ideal for making this recipe, so you don’t have to spend time pressing the tofu.

How to Make Tofu Sofritas

In a large skillet, heat one tablespoon of olive oil over medium heat. Add the onion and bell pepper, stirring occasionally, about 5 minutes.
Add garlic, tomato paste, cumin, smoked paprika, chili powder, and salt to the skillet. Cook for one minute.
Pour in the diced tomatoes and cook for another 5-6 minutes until the vegetables are fully softened.
Carefully transfer the cooked vegetable mixture to a blender. Add the chipotle pepper, adobo sauce, and water.
Blend until mostly smooth, creating a rich, spicy sauce.
In the same skillet, heat the remaining tablespoon of olive oil. Add the crumbled tofu, spreading it out in an even layer. Let it cook for about 5 minutes, stirring once halfway through, until it’s golden and begins to crisp up.
Pour the blended sauce over the tofu and stir well, making sure each piece is coated. Allow the sofritas to simmer for 10-12 minutes, stirring occasionally, until the sauce thickens and is mostly absorbed by the tofu.

How to Use Tofu Sofritas

  • Tacos: Pile the tofu into tortillas with your favorite toppings like avocado, shredded lettuce, and salsa.
  • Burrito Bowls: Add it to a bowl with rice, black beans, corn, and guacamole for a hearty meal.
  • Salads: Use the sofritas as a protein-packed topping for salads, adding texture and flavor.
  • Stuffed Peppers: Spoon the sofritas into hollowed-out bell peppers, bake until the peppers soften, and enjoy a delicious stuffed pepper meal!
Tofu Sofritas

Tips & Tricks

  • Use super firm tofu: It has less moisture, making it easier to crisp up. If using extra firm tofu, press it first to remove excess water.
  • Adjust the Heat: For a milder flavor, skip the chipotle pepper and use only the adobo sauce. Or add more chipotle peppers if you prefer extra heat.
  • Meal Prep Friendly: This sofritas recipe stores well, making it great for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.

Other Tofu Recipes

If you enjoyed this recipe, be sure to try my crispy tofu stir fry, gochujang tofu, or buffalo tofu tacos.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tofu Sofritas

Tofu Sofritas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Spice up your next meal with this flavorful Tofu Sofritas recipe! Made with crumbled tofu simmered in a smoky, savory sauce, it’s the perfect plant-based option for tacos, burritos, or bowls. 

Ingredients

Units Scale
  • 2 tablespoons olive oil, divided
  • 1 medium yellow or red onion, finely chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 can diced tomatoes
  • 1 chipotle pepper in adobo + 1/2 tablespoon adobo sauce
  • 1/4 cup water
  • 16oz extra firm tofu, crumbled
  • Fresh lime & cilantro for serving

Instructions

  1. In a skillet, heat one tablespoon of olive oil over medium heat.
  2. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally.
  3. Add the garlic, tomato paste, cumin, paprika, chili powder, and salt and cook for one minute.
  4. Add the diced tomatoes and continue to cook for 5-6 minutes until the vegetables are softened.
  5. Transfer the mixture to a blender and add the chipotle peppers and water. Blend until mostly smooth.
  6. In a large skillet add the remaining olive oil and add the crumbled tofu.
  7. Cook the tofu over medium heat for 5 minutes, stirring once, halfway through cooking.
  8. Add the sauce and stir to coat the tofu.

  9. Continue to cook for 10-12 minutes or until the sauce has been absorbed.
  10. Season with lime juice and fresh cilantro, then serve.