Chipotle Sofritas Tofu

This sofritas tofu is my all-time favorite way to prepare tofu. The texture is unbelievably similar to meat, with crispy edges, a chewy texture and SO much flavor.

I always know it's a great recipe if my husband – not the biggest tofu fan – goes back for seconds. He loved this one, and so will you! It's a great weeknight dinner for any occasion, with plenty of plant-based protein, and it's so versatile.

Ingredients

Here's what you'll need to make this chipotle sofritas tofu:

Ingredient Notes

• Tofu: It's essential to use extra firm tofu in this recipe. To make sure it can get as crispy as possible, you'll want to drain well, pat dry and then press the tofu to remove as much moisture as possible. Don't skip this step, otherwise the tofu will not get crispy and chewy.
• Cornstarch: This is used to make the tofu extra crispy. You can also use arrowroot starch.
• Chipotles in adobo: Canned chipotles in adobo add smokiness and spice to this sofritas tofu. You'll be using an actual pepper from the can, plus some of the adobo sauce. If you're sensitive to spice, start with just 1 pepper and 1 tablespoon of sauce. You can always increase from there.
  • You can typically find canned chipotles in adobo in the international foods section of your grocery store.
• Tomato paste: This is essential for adding depth of flavor to the sauce without adding too much moisture.
• Lime juice: Freshly squeezed is always best!
• Sugar: you can also use coconut sugar, brown sugar, honey or agave. A small amount of sugar helps balance out the flavors of the sauce, but you can leave it out if preferred.
• Seasonings: Salt, dried oregano (Mexican oregano if possible), cumin and coriander all bring lots of flavor to the sauce.
• Water: Substitute with vegetable broth for extra flavor.

Instructions

PREP: Preheat oven to 375˚F / 190˚C.

Drain tofu and slice block in half widthwise. Wrap the tofu in paper towel or a clean dish towel and set something heavy on top (like a cast iron pan). Let sit for at least 15 minutes, or preferably 30 minutes, to remove as much moisture as possible.

Cut the tofu into ½-inch cubes. 

STEP 1: Place pressed tofu in a ziploc or reusable bag with 1 tablespoon oil and shake to coat. Add cornstarch and salt and shake until tofu is evenly coated.

STEP 2: Transfer tofu to a parchment paper-lined baking sheet and bake for 25-30 minutes, until golden brown and crispy.

STEP 3: Remove from oven and roughly chop tofu into smaller pieces. 

STEP 4: While the tofu is baking, add all sauce ingredients to a blender and blend until smooth. If you're sensitive to spice, start with 1 chipotle pepper and 1 tablespoon of adobo sauce, and increase after tasting (if desired).

STEP 5: Add remaining 2 tablespoon of oil to a large skillet over medium heat. Add onion and sauté for 5 minutes, until softened.  Add garlic and continue cooking for 1 minute, until fragrant.

STEP 6: Add chopped tofu and stir well. Add in sauce and let simmer for 10-15 minutes, stirring every minute or two, until tofu is crispy and sauce is mostly reduced. We keep the heat around medium so the tofu can crisp up a bit more. 

STEP 7: Serve in a burrito bowl, tacos, or eat on its own. 

Video Tutorial

Uses for Sofritas Tofu

• Burrito Bowl: This is my favorite use for this sofritas tofu. You can make your own Chipotle-style burrito bowl at home by serving sofritas tofu with cilantro lime rice (or cauliflower rice), and toppings like pinto or black beans, corn salsa, regular salsa, cheese, sour cream and guacamole.
• Add it to burritos and breakfast burritos.
• Serve it as taco filling. It's especially delicious with this avocado crema and pickled onions! It's also great in taco lettuce wraps.
• Enjoy on top of nachos or in a quesadilla.
• With tortilla chips. It's so delicious that I also just love eating it by the spoonful!

Tips and FAQS

• Be sure to use extra firm tofu, and press it ahead of time to remove as much moisture as possible. The firmer the tofu, the crispier (and more delicious!) the sofritas.
• Don't skip the cornstarch. This allows the tofu to form a super crispy outer layer, which vastly improves the texture and chewiness.
• Let the pan get hot to allow the tofu to get extra crispy.
• Low spice tolerance? Start with 1 tablespoon of adobo sauce and taste before adding more. Too much adobo can make this pretty spicy, especially for younger kids. I personally prefer this recipe with about 3 tablespoon of adobo sauce, but 2 tablespoon is a great happy medium.
• Don't chop the tofu too small. It's nice to have a bit of texture – roughly chop the tofu until you have bite-sized pieces.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave or add some oil to a skillet to reheat on the stovetop until crisp.

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