Sofritas tofu is a savory, spicy, and smoky plant-based dish that is perfect for adding bold flavor to your favorite Mexican-inspired meals.
The dish is a delicious vegan alternative to traditional meat fillings made with crumbled tofu simmered in a rich chipotle peppers, garlic, and spices sauce.
Ideal for meal prepping, it’s a healthy, satisfying choice for quick weeknight dinners or vibrant lunches.
Sofritas Tofu
Equipment
- Large skillet or frying pan
- Blender or food processor
- Tongs or spatula
- Paper towels or tofu press
- Knife and cutting board
- Small bowl
Ingredients
- 14 oz extra-firm tofu
- 1 tbsp olive oil for sautéing
- 1 chipotle pepper in adobo sauce or more to taste
- 1 tbsp adobo sauce from the chipotle can
- 1 small onion chopped
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tbsp tomato paste
- 1/4 cup vegetable broth or water
- 1 tbsp soy sauce or tamari
- 1 tbsp apple cider vinegar or lime juice
- 1 Salt and pepper to taste
Instructions
- Press the tofu: Drain the tofu and press it using a tofu press or by wrapping it in paper towels and placing a heavy object on top. Let it press for 10-15 minutes to remove excess water.
- Crumble the tofu: Once pressed, crumble the tofu into small, bite-sized pieces using your hands or a fork. Set aside.
- Prepare the sofritas sauce: In a blender or food processor, combine the chipotle pepper, adobo sauce, onion, garlic, cumin, smoked paprika, chili powder, tomato paste, vegetable broth, soy sauce, and apple cider vinegar. Blend until smooth.
- Cook the tofu: Heat the olive oil in a large skillet over medium heat. Add the crumbled tofu and sauté for 7-10 minutes, stirring occasionally, until the tofu begins to brown and crisp up slightly.
- Add the sauce: Pour the sofritas sauce over the tofu in the skillet. Stir well to combine. Let it simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened and the tofu absorbs the flavors.
- Adjust seasoning: Taste and add salt, pepper, or additional chipotle pepper if desired for extra heat.
- Serve:Serve the sofritas tofu hot in tacos, burritos, bowls, or as a filling for quesadillas. Garnish with fresh cilantro if desired.
Video
Notes
- Pressing tofu: Don’t skip pressing the tofu. It helps to remove excess moisture, ensuring the tofu gets crispy when sautéed.
- Customize spice levels: If you prefer a milder dish, reduce the amount of chipotle pepper or adobo sauce. For more heat, add extra chipotle or a pinch of cayenne pepper.
- Meal prep: Sofritas can be made ahead of time and stored in the fridge for up to 4 days. It also freezes well for longer storage.
- Carbohydrates: 10g
- Protein: 12g
- Fat: 12g
- Fiber: 2g
- Sodium: 500mg
Ingredient Alternatives for Sofritas Tofu Recipe
Here are some possible substitutions for the ingredients used in the sofritas tofu recipe, so you can adjust it to your preferences, dietary restrictions, or ingredient availability:
Tofu
- Alternative: Tempeh or seitan
If you don’t have tofu or want to switch up the protein, tempeh offers a nutty flavor and firm texture, while seitan gives a meatier, denser result. Both are excellent plant-based protein options. Simply crumble or chop tempeh/seitan and follow the recipe as usual.
Olive Oil
- Alternative: Avocado oil, vegetable oil, or coconut oil
Any neutral-flavored oil or oil with a high smoke point works well for sautéing the tofu.
Chipotle Pepper in Adobo Sauce
- Alternative: Smoked paprika + hot sauce or ground chipotle powder
If you can’t find chipotle peppers in adobo, substitute 1 teaspoon of smoked paprika and add your favorite hot sauce or a pinch of chipotle powder for heat and smokiness.
Adobo Sauce
- Alternative: Tomato paste + smoked paprika + vinegar
You can mimic the tangy, spicy flavor of adobo by combining tomato paste with smoked paprika and a splash of vinegar.
Onion
- Alternative: Shallots, leeks, or green onions
Shallots or leeks provide a milder flavor, while green onions give a bit of freshness to the dish.
Garlic
- Alternative: Garlic powder or shallots
If fresh garlic isn’t available, 1/2 teaspoon of garlic powder per clove can work. Shallots also have a subtle garlic-like taste when sautéed.
Ground Cumin
- Alternative: Ground coriander or curry powder
Coriander has a similar earthy flavor. If you want a slightly different flavor twist, curry powder can provide depth.
Smoked Paprika
- Alternative: Regular paprika + a pinch of cumin or liquid smoke
If you don’t have smoked paprika, you can use regular paprika and add a touch of cumin or a few drops of liquid smoke for a similar smokey taste.
Chili Powder
- Alternative: Cayenne pepper or red pepper flakes
Cayenne or red pepper flakes can replace chili powder if you like extra heat. Just be mindful that they’re spicier, so use less.
Tomato Paste
- Alternative: Crushed tomatoes, tomato sauce, or ketchup
If you don’t have tomato paste, crushed tomatoes or sauce can be used, though it will be slightly less concentrated. Ketchup could be used in a pinch for sweetness and tang.
Vegetable Broth
- Alternative: Water + soy sauce or bouillon cube
Water mixed with soy sauce can add some umami, or you can use a bouillon cube dissolved in water for similar depth of flavor.
Soy Sauce/Tamari
- Alternative: Coconut aminos, liquid aminos, or low-sodium soy sauce
For a gluten-free alternative, tamari or coconut aminos work well. If you’re watching sodium, opt for a low-sodium soy sauce.
Apple Cider Vinegar
- Alternative: Lime juice, white vinegar, or red wine vinegar
Lime juice adds brightness to the dish, or you can use any other mild vinegar, like white or red wine vinegar, for the acidic balance.
These alternatives allow you to adapt the recipe based on your taste, availability, or dietary needs, while still keeping the sofritas tofu flavorful and satisfying!
If you want to check other interesting recipes, I would recommend you to start with Monaco Biscuit Canapes.