Thanks to popularization from Chipotle, I think many people now associate the term sofritas specifically with spicy shredded or ground tofu in a peppery, tomatoey sauce. At Chipotle, sofritas = tofu.
But more generally, according to our lady of the internet, Wiki: “sofrito, sofregit, soffritto, or refogado is a sauce used as a base in Latin American, Spanish, Italian and Portuguese cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil.”
Okay So… What’s In Sofritas?
Okay, good question.
First and foremost, in this case, TOFU! Main ingredient.
Salsa (shortcut ingredient to get us some onions, tomatoes, and rockstar flavor)
All the big flavor players get pureed into a sucker punch sauce and poured all over your crumbled, browned tofu, and the whole thing gets gently simmered into flavorful yumminess.
SO MUCH YUM.
Ways To Eat Sofritas
The sofritas is the showstopper, but don’t stop there.
Bowls: with pinto beans, fresh guac, rice, and if you’re feeling fancy, maybe some tomatoes and corn, and sautéed peppers? YUM.
Just chips? Also, Cotija cheese because it’s so deliciously salty and I can’t not crumble that stuff on ev-er-y-thing.
This combination is everything my heart ever wanted in the homemade vegetarian Mexican food department.
Spicy Sofirtas Tofu: Frequently Asked Questions
Should I remove the skin off my poblano peppers?
I did not remove the skins of my poblanos, but you can do it either way. If you are in a pinch for time, try subbing one or two small cans of diced green chiles for the poblano.
Can I use frozen tofu?
Recently I tried this with frozen and thawed tofu, and it was excellent! The tofu sheds its water more easily after a freeze / thaw, resulting in a dry and crumbly texture that helped it soak up the sauce (I actually doubled the sauce for this version which was perfect).
What can I sub for chipotle peppers in adobo sauce?
Spicy Sofritas Tofu, like homemade Chipotle! Think spicy peppers, garlic, tomatoes, and fresh cilantro in a flavorful simmer sauce for your tofu!
1–3 individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)
2 tablespoons of the adobo sauce
2–3 cloves garlic
1 teaspoonchili powder or smoked paprika
1/2cup of your favorite salsa
2 tablespoonscanola oil
1 14–ounce package extra firm tofu
Roast your poblano: Hold the poblano over the flame on a gas range until it’s hot and blistery. Alternatively: turn your oven to the broil setting, coat the poblano with oil, place on a baking sheet, and roast for 15 minutes at a time until it’s soft and blistered.
Make a sofritas sauce: Place poblano, chipotles, garlic, spices, and salsa in a small blender or food processor (EXCEPT tofu). Pulse until a mostly smooth paste forms.
Make the sofritas tofu: Slice the tofu and press with a clean towel to remove as much excess moisture as you can (the drier the tofu, the better it soaks up the sauce). Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. You can do beans or no beans – this is a choose your own adventure here. Add the sofritas sauce with 1/2 cup water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with the salt and lime juice.
Serve: Serve in tacos, burritos, and mega rice bowls!