This Chipotle-copycat Sofritas Tofu is crispy, chewy, meaty, spicy and packed with flavor in every bite. It's a delicious, easy weeknight dinner and it's perfect in burrito bowls, tacos, and so much more!
- 1 14 oz package extra firm tofu, drained and pressed
- 3 tablespoons oil, divided (avocado oil, vegetable oil, etc.)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 small yellow onion, diced (~1 cup)
- 1 tablespoon minced garlic (2-3 cloves)
- 1 chipotle pepper canned in adobo sauce
- 2-3 tablespoons of the adobo sauce from the can (depending on your spice preference)
- 2 tablespoons tomato paste
- 1 1/2 tablespoon freshly squeezed lime juice
- 1 teaspoon salt
- 3/4 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 2 teaspoon sugar or honey (optional)
- 1/2 cup water
- Preheat oven to 375˚F/190˚C.
- Prep the tofu: 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 1/2-inch cubes.
- Bake the tofu: Place pressed tofu in a ziploc or reusable bag with 1 tbsp oil and shake to coat. Add cornstarch and salt and shake until tofu is evenly coated. Transfer tofu to a parchment paper-lined baking sheet and bake for 25-30 minutes, until golden brown and crispy. Remove from oven and roughly chop tofu into smaller pieces.
- Make sofritas sauce: 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 tbsp of adobo sauce, and increase after tasting (if desired).
- Sauté onion and garlic: Add remaining 2 tbsp 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.
- Make sofritas tofu: 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.
- Serve in a burrito bowl, tacos, or eat on its own.
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.
Low spice tolerance? Start with 1 tbsp 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 tbsp of adobo sauce, but 2 tbsp is a great happy-medium.
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.
Nutrition information provided is an estimate. It may vary based on cooking method and specific ingredients used.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mexican-American
- Serving Size:
- Calories: 237
- Sugar: 4.8 g
- Sodium: 885.6 mg
- Fat: 15.9 g
- Carbohydrates: 12.2 g
- Fiber: 2.3 g
- Protein: 11 g
Keywords: sofritas tofu