{"id":1265,"date":"2026-01-15T18:13:44","date_gmt":"2026-01-15T18:13:44","guid":{"rendered":"https:\/\/diyhaven858.wasmer.app\/index.php\/sofritas-chipotle-style-cookie-and-kate\/"},"modified":"2026-01-15T18:13:44","modified_gmt":"2026-01-15T18:13:44","slug":"sofritas-chipotle-style-cookie-and-kate","status":"publish","type":"post","link":"https:\/\/diyhaven858.wasmer.app\/index.php\/sofritas-chipotle-style-cookie-and-kate\/","title":{"rendered":"Sofritas (Chipotle-Style) – Cookie and Kate"},"content":{"rendered":"


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This recipe was inspired by Chipotle\u2019s tofu option called \u201csofritas.\u201d<\/strong> Have you tried it? I often order it on my burrito bowl for some additional plant-based protein. It\u2019s hearty, saucy and spicy, and makes the extra three-dollar charge for guacamole worthwhile.<\/p>\n

I based this recipe directly on Chipotle\u2019s ingredient list.<\/strong> Then, I played around with the amounts and the method until it tasted just right. Honestly, I like this version even better! It tastes fresh, flavorful and nicely spiced. Sometimes Chipotle\u2019s sofritas are so<\/em> spicy that they overwhelm the other flavors in my bowl.<\/p>\n

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Sofritas Ingredients<\/h2>\n

Chipotle\u2019s recipe was inspired by sofrito, an aromatic base of garlic, onions and peppers found in Spanish and Latin American cuisines. You\u2019ll find the full recipe below, but here\u2019s what you\u2019ll need to make it and why.<\/p>\n

Olive oil:<\/strong> Sofrito is traditionally cooked in olive oil, so these sofritas are as well. I always use extra-virgin olive oil for cooking. <\/p>\n

Tofu:<\/strong> Choose extra-firm tofu and crumble it with a fork for a texture like Chipotle\u2019s. Once sauteed in olive oil until golden, it develops a surprising, subtly smoky note. The crumbled tofu has a lot of surface area that is eager to absorb seasonings.<\/p>\n

Onion, red bell pepper and garlic:<\/strong> This trifecta creates the flavorful backbone of the dish. If you can\u2019t find a red bell pepper, yellow or orange will work well.<\/p>\n

Tomato paste and canned diced tomatoes:<\/strong> Diced tomatoes offer moisture and tenderness, and umami-rich tomato paste ramps up the tomato flavor. <\/p>\n

Adobo sauce or chopped chipotle peppers:<\/strong> Both come from a can of chipotle peppers in adobo sauce. Chipotle peppers taste smoky and spicy, and contribute key flavor. <\/p>\n

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Recipe Tip<\/h2>\n

Store leftover tomato paste and chipotle peppers in adobo sauce in their own small freezer bags. Squeeze out the air before sealing the bag. Flatten the bags before freezing, and you\u2019ll be able to tear off what you need for your next recipe. <\/p>\n<\/div>\n

Red wine vinegar:<\/strong> A splash of acidity livens up the overall flavor. Sherry vinegar would be a fine substitute. <\/p>\n

Dried spices:<\/strong> We\u2019ll use a combination of ground cumin, smoked paprika and oregano. The smoked paprika echoes the chipotle peppers. <\/p>\n

Watch How to Make Sofritas<\/h3>\n
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Uses for Sofritas<\/h2>\n

Sofritas are a protein-rich addition to your favorite Mexican and Tex-Mex meals. I always serve my sofritas with rich, creamy guacamole or sour cream to balance the heat.<\/p>\n

Try dolloping sofritas into your burritos and burrito bowls, sprinkling it over nachos, stirring it into cheese before making quesadillas, or using it as a base for your tacos. I like sofritas with eggs, too, whether scrambled or fried. <\/p>\n

Build your meal with these complementary additions:<\/strong> <\/p>\n

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More Recipes to Enjoy<\/h2>\n

If you appreciate these sofritas, check out these recipes with Mexican influences. <\/p>\n

Please let me know how your sofritas turn out in the comments!<\/strong> I love hearing from you, and I\u2019m eager to hear how you serve this recipe. <\/p>\n

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Sofritas (Chipotle-Style)<\/h2>\n
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This sofritas recipe was inspired by Chipotle\u2019s. It\u2019s hearty and well-spiced, and adds plant-based protein and veggies to a variety of meals. Recipe yields 4 to 6 servings, depending on your portion size.<\/p>\n<\/p><\/div>\n

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  1. Warm 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add the tofu and cook, stirring every couple of minutes, until it\u2019s lightly golden brown on the edges, about 10 minutes. Transfer the tofu to a bowl and set it aside. Carefully wipe the skillet mostly clean with a towel, then return the skillet to the heat.\u00a0<\/span><\/li>\n
  2. Warm the remaining 1 tablespoon olive oil. Add the onion, bell pepper, and \u00bc teaspoon salt. Cook, stirring occasionally, until the onion is translucent, about 3 to 5 minutes.\u00a0<\/span><\/li>\n
  3. Add the tomato paste, vinegar, adobo sauce and garlic, and stir to combine. Cook until the mixture is fragrant and the tomato paste has deepened in color, about 1 minute. Add the cumin, paprika and dried oregano and tomatoes and cook until fragrant, about 30 seconds.<\/span><\/li>\n
  4. Add the diced tomatoes and cook until the bell peppers are tender enough to easily pierce through with a fork, about 2 to 3 minutes. Stir the tofu back into the skillet and cook until the mixture is combined, stirring often, and some of the sauce has soaked into the tofu, about 1 minute.\u00a0<\/span><\/li>\n
  5. Remove the skillet from the heat and adjust to taste. If it\u2019s not spicy enough for your liking, add more adobo sauce by the teaspoon until it is (I\u2019ve added up to 3). Season with salt (up to \u00bc teaspoon), to taste. Garnish with fresh cilantro leaves and serve as desired.<\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n
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    Nutrition