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4.67 from 6 votes


Sofritas is a healthy copycat version of Chipolte's Sofritas but without the fat, additives, and sugar. Crumbled tofu is baked and then cooked a second time in a roasted Mexican sauce perfect for a bowl, tacos, burritos, and quesadillas. Make your favorite Mexican fast food at home, healthy!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Entrees
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 73kcal


  • 14 ounces Sprouted or Extra-Firm tofu crumbled
  • 4 Campari tomatoes cut in half or comparable tomato based on size and juiciness
  • ½ red onion cut into similar sized pieces
  • 4 garlic cloves
  • 2 limes cut in half
  • 1 poblano pepper stem, and seeds removed; cut in half
  • 1 adobo chili pepper chipotle + 1 Tablespoon adobo sauce
  • 2 teaspoons cumin
  • 1 teaspoon salt


Preparing the Tofu

  • Preheat oven to 400 degrees.
  • Remove the extra firm tofu from the package and press dry with paper towels. The more firm the tofu, the less drying or pressing necessary. I used sprouted tofu, which is the firmest tofu available.
  • Cut the tofu into 1-inch cubes and place in a food processor fitted with a large blade.
  • Pulse until crumbled.
  • Pour the crumbled tofu on a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake for 30 minutes.
  • Remove from the oven and cool completely before using a spatula to transfer the tofu to a large skillet.
  • In the meantime, make the sofritas sauce.

Sofritas Sauce

  • Preheat the oven to 400 degrees
  • Cut the tomatoes and limes in half.
  • Remove the skins from the garlic cloves.
  • Cut the red onions into large chunks.
  • Remove the stem and seeds from the poblano pepper and cut in half.
  • Place the tomatoes, red onion, garlic cloves, limes, and poblano pepper on a baking sheet lined with a silicone baking mat or parchment paper.
  • Roast for 30 minutes.
  • Remove and allow to cool before pulsing in the food processor.
  • Squeeze the limes into the food processor and discard rinds.
  • Add the adobo chili pepper (chipotle) + the adobo sauce, cumin, and salt
  • Pulse until a thick sauce is formed. It should be chunky, not thin.

Making Sofritas

  • In a non-stick skillet, add the baked crumbled tofu.
  • Add the sofritas sauce.
  • Cook on medium-low and stir, combining the tofu and sauce until the sauce is absorbed into the tofu.
  • If the mixture begins to stick, add a small amount of water or vegetable broth.
  • When the sauce and all fluid dissipates, remove from heat.
  • Use in your favorite taco, burrito, chipotle bowl, taco salad, lettuce wrap, or any a variety of other favorite Mexican dishes.


  • Whether going the sweet or savory route, roasting limes draws out their sugars to lightly caramelize them and concentrate their juices.
  • The result is citrus that is deeper flavored and even more itself. So, skip the sugar and roast the limes.
  • Not only does roasting limes bring out incredible flavors, but it also makes it easier to squeeze and maximize the use of the limes. 
  • Use extra firm tofu or sprouted tofu, which does not need to be pressed. 
  • Make sure to use gloves when working with peppers of any kind. 
  • Remove the seeds and the veins of the peppers and discard before roasting. 


Calories: 73kcal | Carbohydrates: 10g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 468mg | Potassium: 387mg | Fiber: 3g | Sugar: 4g | Vitamin A: 901IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 2mg