This easy sofritas recipe will make you want to skip Chipotle’s! Savory, Mexican-spiced tofu crumbles are full of flavor and high in protein, and ready in 10 minutes flat!

 easy sofritas recipe in a skillet.

This sofritas recipe is one of the easiest you’ll find on the blog- no chopping required! It takes just 10 minutes to make with just a few simple ingredients, and you’ll end up with a “meaty” tasting plant-based protein to add to tacos, bowls, and salads. This recipe is a lifesaver around here, mostly because it is so fast and simple yet still packs a punch of flavor.

What is sofritas?

Sofritas is a plant-based protein option at Chipotle made from crumbled tofu. The Chipotle Sofritas recipe is smoky, spicy, and savory. Sofritas are braised in an aromatic sauce made from poblano and chipotle peppers, tomatoes, and spices. Here we offer up a shortcut version.

Why you’ll love it

  1. Entirely plant-based. Sofritas is made with oil, tofu, and spices. Simple ingredients!
  2. Unbelievably easy. Comes together in just 10 minutes with minimal effort and ingredeints. No chopping is necessary!
  3. Good for you! Tofu is high in protein with all nine essential amino acids, and it’s rich in calcium and magnesium.

Tofu Sofritas Ingredients

Sofritas ingredients: spices, salt, pepper, high protein tofu, olive oil, tomato paste and soy sauce.
  • Tofu: For optimal texture, use high-protein tofu, super firm tofu, or extra firm tofu—preferably organic!
  • Olive oil: Gives the tofu a bit of crispy texture.
  • Spices: Smoked paprika, chili powder, granulated garlic (or onion powder), cumin, coriander, dried oregano, salt, and pepper.
  • Soy sauce: Or sub gluten-free liquid aminos. Adds umami, savory depth which helps give Sofritas “meaty” flavor.
  • Tomato Paste: for depth and sweetness, or sub enchilada sauce.
  • Optional: For more heat, add hot sauce or a pinch of cayenne or ground chipotle—or a few teaspoons of adobo sauce for depth and smoky heat!

How to Make Easy Sofritas

pat dry tofu with paper towels.

Step 1: Prep. Remove tofu from packaging and gently pat dry with paper towels or a clean towel. Heat olive oil in a large skillet over medium heat.

Breaking up tofu in a skillet.

Step 2: Add tofu. Use your hands to break apart the tofu as you add it to the pan, then continue breaking it apart into pea-sized crumbles using a spatula or wooden spoon. Season with salt and pepper and fry the tofu to get it crispy, about 5 minutes. Crunchy bits are good here!

crispy tofu in a skillet.

Step 3: Add spices and tomato paste. Sprinkle all of the spices over top (smoked paprika, chili powder, garlic powder, cumin, coriander, and oregano). Mix well and cook 2 minutes. Add water and tomato paste, and mix weel to combine.

Seasoned sofritas in a skillet.

Step 4: Taste and adjust. Add a little soy sauce, then taste and adjust salt and heat. Add hot sauce, ground chipotle or cayenne, or adobo sauce if you’d like. Stir well to coat evenly.

Step 5: Serve. Add warm sofritas to tacos, bowls, salads, or nachos!

frying sofritas in skillet, topped with hot sauce.

Serving Suggestions

Serve sofritas in vegan burrito bowls with rice, black beans or pinto beans, guacamole, salsa, and fresh lime juice. Dollop with vegan sour cream and sprinkle on fresh cilantro.

Serve in breakfast bowls or tacos. Add to salads, nachos, quesadillas, and enchiladas. The options are endless!

Expert Tips

  1. When serving in tacos: You’ll want this slightly salty if serving inside corn tortillas.
  2. For even faster preparation: Simply use taco seasoning instead of the spices listed! Adjust salt if needed.
  3. To elevate: Sauté diced red onion and garlic before adding tofu. Feel free to add other veggies, like diced green bell pepper, poblano peppers, or fresh chilies!
  4. For a saucy version: Add a little enchilada sauce to the finished sofritas.


Do I need to press the tofu?

Frying the tofu in the pan will help remove excess water and crisp it up, so it is not necessary to press the tofu. Patting it dry with paper towels does the job! If you prefer to press the tofu you can—it doesn’t hurt!

Can I chop the tofu in a food processor?

I prefer to use my hands because it’s so easy and results in one less dish to clean, however you can pulse the tofu once or twice in the food processor if you wish.

Are sofritas spicy?

There is a subtle spice to it, but it is more smoky and savory. If you wish to add heat, you can add cayenne, ground chipotle, hot sauce, or adobo sauce.


Store leftover sofritas in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, or microwave. Sofritas can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

I hope you enjoy this Sofritas recipe as much as we do! Please let me know what you think in the comments below!


How to Enjoy Your Sofritas

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tofu sofritas in a pan.

Easy Tofu Sofritas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 2
  • Cook Time: 8
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: tofu recipes, vegan
  • Method: stovetop
  • Cuisine: mexican
  • Diet: Vegan


This easy sofritas recipe will make you want to skip Chipotle’s takeout. Savory, crispy Mexican-spiced tofu crumbles are full of flavor, high in protein, and ready in 10 minutes flat!


Units Scale


  1. Pat dry the tofu lightly with paper towels.
  2. Heat the oil in a large nonstick pan or cast iron skillet over medium heat.
  3. Break the tofu apart into the pan with your fingers, then break it into small pea-sized crumbles with a spatula. Place in the hot skillet and season with the salt and pepper. Sear the tofu, letting it get some crispy bits, about 5 minutes.
  4. Sprinkle in all the spices—smoked paprika, chili powder, garlic powder, cumin, coriander, and oregano—mixing to coat well. If it seems dry, add a little more olive oil. Saute 2-3 more minutes. 
  5. Add the water and tomato paste, stirring well to combine. 
  6. Taste, and add a tiny little sprinkling of soy sauce, for added depth of flavor. Adjust salt and heat adding ground chipotle powder if you like.
  7. Serve warm in tacos or bowls, or add to burritos, salads, and nachos, etc.


Sofritas will keep up to 4 days in an airtight container up to 4 days in the refrigerator. Reheat gently on the stovetop, or microwave. Sofritas can be frozen for up to 3 months and thaw overnight in the fridge before reheating.

When serving inside tacos- you’ll want this slightly salty.

For even faster preparation, feel free to use taco seasoning instead of the spices above, adjusting salt as necessary.

To elevate– saute diced onion and garlic before adding tofu. Feel free to add diced fresh bell pepper or fresh chilies!

For a saucy version: Add a little enchilada sauce to the finished sofritas.


  • Serving Size: 4 ounces
  • Calories: 164
  • Sugar: 1.7 g
  • Sodium: 488.2 mg
  • Fat: 12 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 5.1 g
  • Fiber: 2.1 g
  • Protein: 10.8 g
  • Cholesterol: 0 mg

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  1. Awesome dish! I served it with your vegan ranch dressing as a burrito bowl with spiced beans, avocado, and fresh yellow peppers. So good!

  2. This is a rather simple recipe that packs a great punch! My daughter is vegan and said hands down this is best dish I made thus far. Thank you!

    1. Great to hear Maria- I like this too, because it is so quick and easy.

  3. Made this two nights ago. Used defrosted Trader Joe sprouted tofu. Sauted onions and peppers before cooking the tofu. Used a bit more water than called for because my skillet was really hot and big. The hit of soy sauce/aminos added the perfect depth of flavor. Served in hard taco shells. Put in a layer of a white bean puree I had made for another dish (not your recipe Sylvia, sorry). Then the taco meat, lettuce, salsa, and a bit of shredded cheddar. Served steamed broccoli on the side. This was so delicious! We will serve to tofu-hesitant family and friends!

  4. Tasty! Next time I may add some refried beans or pinto beans for even more texture. Thanks for the recipe.

    1. Hi Kimberly, you can try, but I personally like getting the tofu a little crispy in the pan before adding the liquid, so not sure how you would achieve that in the oven?

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