Chipotle Sofritas

Making more plant based choices during meal time can feel intimidating, but this vegan Sofritas makes it a lot easier! You can easily meal prep these high protein chipotle sofritas.

About the Chipotle Sofritas

Here’s my thing is with chipotle, I KNOW that Chipotle is not the most authentic Mexican restaurant out there. BUT there is an uncontrollable force in this universe that always pulls me towards Chipotle. There has never been a day in my life when I turned down a trip to Chipotle. When the pandemic hit March 2020 I HAD to find a way to make the chipotle goodness happen in my kitchen. I’m not vegan or even vegetarian but ever since Chipotle came out with their first vegan protein, the mighty Sofritas, I’ve been in LOVEE!

Here’s why you need to try the Chipotle Sofritas

  • For all my meat-eating friends, I promise it tastes better than you think it does.
  • It’s truly so rich in flavor and arguably add a lot more flavor to burritos and burrito bowls.

Pressing The Tofu

Making Sofritas at home has been an absolute game-changer in my meal prep schedule. They’re super easy to prep ahead of time and a great healthy option. Before we get started on the recipe, let’s talk about pressing tofu, you have one of two options :

  • Invest in a Tofu Presser on Amazon. It’s only about $20 and has been a major time saver in our house.
  • For years before we got the tofu presser, I used to press it using stuff I already had lying around the house. Here’s the steps to press your tofu with just paper towels and a few pans.
    1. Wrap the tofu very loosely in paper towels.
    2. Place heavy pans on the wrapped tofu and let it sit about 30 minutes until the paper towels stop absorbing moisture. (I like to keep it for 3-4 hours)

Does the idea of tofu gross you out? You’re probably making it wrong. There’s so many ways to make tofu that you’re bound to love at least one way! Sometimes all it takes is the right marinade, like this Sofritas Marinade that doesn’t disappoint.

For the marination, you have two options – do a simple 30 minutes marination or plan ahead and marinate overnight!

Meal Prep Tips

This recipe is one of my favorites to meal prep because it is so versatile. I like to make it at the beginning of the week and use it in different ways throughout the weeks, sometimes as taco “meat”, in rice bowls or as a salad topping! For the prepping part, you can do it one of two ways:

  • Marinate at the beginning of the week and cook it freshly each day before the meal.
  • MY PREFERRED WAY : Marinate and cook it at the beginning of the week, portion into 4-5 containers and reheat on the stove at meal time.

Ways To Use Sofritas

  • Try making your own DIY Chipotle Bowl at home and pair the Sofritas with Cilantro Lime Rice!
  • Tacos…duh
  • Crunchwraps
  • Sub it in the place of ground beef in most recipes!
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

Homemade Chipotle Sofritas

  • Total Time: 30
  • Yield: 4


Making more plant based choices during meal time can feel intimidating, but this vegan Sofritas makes it a lot easier! You can easily meal prep these high protein chipotle sofritas.


  • 1 block firm or extra firm tofu

Roasted Veggies

  • 1 tbsp oil
  • 1/2 medium green bell pepper ⁣⁣
  • 1 poblano pepper, optional but recommended
  • 1 medium tomato quartered⁣⁣
  • 1/2 medium onion quartered⁣⁣


  • 1/2 cup water⁣⁣
  • 2 chipotle chilies plus 2 tablespoons adobo sauce (usually in can in the Mexican Food aisle)⁣⁣
  • 2 cloves garlic⁣⁣
  • 1 teaspoon red chili powder ⁣
  • 2 teaspoon cumin⁣⁣
  • 1 tsp paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Salt⁣⁣


  1. First, we roast our veggies. You have a few options here : broil it in the oven or roast it over a flame. If you roast it over a flame just make sure to keep all the veggies whole. I personally just place all of them on a baking sheet, brush on some oil and broil on high until the poblano is charred and blackened (~10 minutes).
  2. While the veggies are roasting, use a paper to press out as much water from the tofu as possible. Then crumble it into a bowl and set aside.
  3. Once the veggies are done roasting, peel off the outer skin of the poblano pepper and bell pepper. The charred skins are typically bitter so make sure to get it off. Add the roasted veggies to a blender with the remaining ingredients under the ‘marinade’ section of the ingredients. Blend until completely smooth. Pour over the crumbled tofu.
  4. Cover and let it sit for 30 min or just leave it in the fridge overnight.⁣⁣
  5. To cook the tofu, heat a medium skillet over medium high heat. Add the marinated crumbled tofu. Bring to a slight boil and reduce to simmering. Cook for 20 minutes, stirring occasionally. You can store this in the fridge and heat it up as needed throughout the week. Or enjoy it right away in tacos, burrito bowls or burritos!
  • Prep Time: 10
  • Cook Time: 20

Leave a Review

Your email address will not be published.

Recipe rating

The maximum upload file size: 256 MB. You can upload: image, document. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

Join the Conversation

  1. This is one of my favorite copycat recipes!! Sofritas has always been a big weakness of mine and chipotle bowls start to feel more expensive by the year (especially when we pay for guac). Make it yourself and I’m not a big chef (it is VERY easy)!

    1. Glad to hear it’s easy to follow!