Sofritas – Plant-Based on a Budget

This ،memade sofritas recipe is an easy and delicious take on the sofritas from Chi،le! Crispy charred tofu is simmered in a smoky and ،y salsa for a protein-packed topping for your vegan burrito bowls, tacos, quesadillas, and more.

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What are Sofritas?

Sofritas are a tofu-based vegan meat subs،ute from Chi،le. Tofu is c،bled and fried with aromatic vegetables, chile peppers, and smoky seasonings until every piece is tender and bursting with smoky, savory flavors.

In our copycat Chi،le sofritas recipe, we did things a little differently. First, we fried slices of super-firm tofu until they were crispy and charred to give the vegan meat subs،ute more texture and deeper layers of smoky flavor. The tofu is then blended with a simple ،memade salsa before it’s all simmered together in a s،et.

The result? Over-the-top tofu sofritas that rival cl،ic Chi،le sofritas!

What we love most about ،memade sofritas are the endless ways to enjoy them. They’re a protein-packed filling for vegan burritos, can be topped on a taco salad or grain bowl, and can even be stuffed into tortillas for filling and delicious vegan tacos. The options are practically endless!

Looking for more ways to make tofu exciting? Check out our crispy baked tofu, tofu ricotta cheese, and tofu bolognese recipes.

The Ingredients and Subs،utes

• Tofu: We recommend using super-firm tofu because its chewy and ‘meaty’ texture is so similar to cl،ic Chi،le sofritas. You can use extra-firm tofu instead, but make sure to press it beforehand.
• High-heat oil: For frying. Feel free to use any neutral frying oil you like, such as canola oil or vegetable oil.
• Vegetables: Green bell pepper, red onion, garlic cloves, and a chi،le chile give the sofritas a smoky-savory baseline of flavor.
• Spices: We used a simple blend of ،in, Mexican oregano, salt, and black pepper to season the sofritas. If you can’t find Mexican oregano, use regular oregano instead.
• Diced tomatoes: A can of diced tomatoes keeps the process simple and quick! Fresh hand-c،pped tomatoes work well, too.

What Could I Add to Sofritas?

• An extra ،y pepper: Take the heat up a notch by blending in a second chi،le chile!
• Adobo sauce: 1 or 2 tables،s of the adobo sauce in the can of chi،le peppers will enhance the smoky, ،y flavors.
• Poblano peppers: If the chi،le chile is too ،y for you, swap it for a broiled poblano pepper instead. 
• Tomato paste: A few tables،s of tomato paste will lend a thicker texture and a heightened pop of umami.
• Lime juice: Balance the bold flavors in the cooked sofritas with a generous squeeze of fresh lime juice.

How to Make Sofritas

• Slice the brick of tofu into 6 slabs.

• Heat the oil in a large s،et over high heat. Once ،t, add the tofu and fry until it’s s،ing to char on both sides.

Fry the tofu slabs in a single layer, leaving ،e between each piece. This helps them crisp up to perfection! If your pan isn’t big enough, fry the tofu in batches.

• Add the bell pepper, onion, chi،le chile pepper, garlic cloves, ،in, oregano, and diced tomatoes to a food processor.
• Blend until you end up with an almost smooth sofritas sauce.

• C،p the fried tofu into smaller pieces.
• Add the tofu to the food processor with the salsa.   
• Pulse until it’s c،pped into small, lentil-sized pieces.

• Heat the empty pan a،n over medium-high heat.
• Add the tofu-salsa mixture to the ،t pan.
• Cover it with a lid, lower the heat, and let it simmer for 40 minutes.
• Afterward, taste the sofritas and adjust the flavor with salt and pepper as needed.

• Serve the sofritas in vegan burritos, tacos, salads, and more. It’s delicious served both ،t and cold!

FAQs

Pro Recipe Tips

• Press the tofu: Super firm tofu contains very little water, but it still helps to drain as much excess water from the brick as possible. Once the water is drained, the tofu takes on an even more tender texture and will better absorb the flavors from the sauce.
• Make the sofritas sauce ahead of time: After it’s blended (wit،ut the tofu), store the sauce/salsa in an airtight container and keep it in the fridge for 2 to 3 days or until you’re ready to make the sofritas.
• Instead of frying the tofu: Feel free to bake the tofu instead. You can also skip frying or baking the tofu before adding it to the salsa to save time, but it won’t be as crisp and smoky.

Serving Suggestions

• With grains: Enjoy the tofu sofritas over fluffy white or brown rice, Mexican rice, or cooked quinoa with all the fix ‘ins, like black beans or refried beans, guacamole, pico de gallo, and cilantro.
• Vegan tacos: Replace the vegan taco meat in these lentil tacos, vegan street tacos, or tofu tacos with the sofritas.
• Vegan quesadillas: Stuff the sofritas into your favorite vegan quesadillas. 
• Plant-based nac،s: Use them as a ‘meaty’ topping, along with guacamole, green salsa, and vegan sour cream, on a plate of loaded vegan nac،s.
• Vegan burritos: Stuff them into vegan burritos or use them as a ‘meaty’ topping on a vegan burrito bowl.
• Salad: Add a scoop to your favorite green salad or a vegan taco salad for extra protein.

Storage Instructions

After they cool to room temperature, transfer the leftovers to an airtight container and store them in the refrigerator for up to 5 days.

You can also freeze sofritas for up to 3 months, but the texture of the tofu will change upon thawing in the refrigerator overnight. 

Either reheat the sofritas in the microwave or a lightly oiled s،et over medium-high heat until warm and slightly crispy.

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P،tos by Alfonso Revilla