Chipotle Sofritos Recipes

SOFRITAS BURRITO BOWL RECIPE BY TASTY

Sofritas Burrito Bowl Recipe by Tasty image

Popularized by Chipotle, this protein-packed alternative to meat comes together with a medley of spices and soy sauce. Simply break apart your favorite extra firm tofu, mix in soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne, and cook until browned. Serve it in a bowl with rice or lettuce or use it as a taco filling.

Provided by Rachel Gaewski

Categories Dinner

Time 15m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
½ cup onion, finely chopped
7 oz extra firm tofu, 1/2 block
1 tablespoon soy sauce
1 teaspoon chili powder
¾ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon paprika
1 pinch cayenne pepper
2 cups brown rice, cooked
2 cups shredded lettuce
½ cup black beans
½ cup corn, fire-roasted
⅓ cup pico de gallo
½ cup guacamole
¼ cup red onion, pickled
fresh cilantro, for garnish

Steps:

In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook until semi-translucent, 3-4 minutes.
Use your hands to crumble the tofu into the pan, then use a spatula to continue to break apart while cooking for 3-4 minutes, until slightly browned.
Add the soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne. Continue to cook and break the tofu apart until browned and crumbly.
To assemble, spread brown rice on the bottom of a bowl, then layer on lettuce, black beans, corn, tofu sofritas, pico de gallo, guacamole, and onions.
Serve topped with cilantro.
Enjoy!

Nutrition Facts : Calories 1230 calories, Carbohydrate 219 grams, Fat 26 grams, Fiber 19 grams, Protein 36 grams, Sugar 12 grams

CHIPOTLE SOFRITAS (COPYCAT)

Chipotle Sofritas (Copycat) image

This Chipotle Sofritas recipe tastes just like the original! Shredded tofu braised in spices makes a great vegan option for burritos, tacos, and salads.

Provided by Meggan Hill

Categories Main Course

Time 55m

Number Of Ingredients 13

Ingredients

1 medium green bell pepper ((about 1/2 cup))
1 medium tomato (quartered)
1/2 medium onion (quartered)
1/2 cup water (plus additional water as needed for braising the tofu)
2 chipotle chilies (plus 2 tablespoons adobo sauce)
2 cloves garlic
1 teaspoon red wine vinegar
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano ((see notes))
1/2 teaspoon Salt and freshly ground black pepper
1 tablespoon olive oil (or rice bran oil)
1 (16 ounce) package extra firm tofu (pressed, cut into 8 slices (see notes))

Steps:

In a food processor, combine bell pepper, tomato, onion, water, chipotle chilies and adobo sauce, garlic, red wine vinegar, ancho chile powder, cumin, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Pulse until the marinade is slightly chunky and thoroughly combined. Set aside.
In a skillet over medium-high heat, heat oil until shimmering. Working in batches if necessary, carefully place the tofu in the pan, flip occasionally, and cook until the tofu is golden brown, about 10 minutes. Remove from pan and drain on a plate lined with paper towels.
Roughly chop the tofu, or pulse the tofu in a food processor until the tofu is roughly in 1/4 inch pieces. Place in a bowl and add the marinade. Cover and allow to sit for at least 30 minutes, or overnight in the refrigerator.
To cook the tofu, heat a medium skillet over medium high heat. Add the marinated tofu and any remaining marinade. Add 1/4 cup water and bring to a boil. Add additional water to desired consistency. (I like there to be additional liquid for serving.) Reduce to simmering. Cook until the tofu throughout heated, about 10 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 86 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

CHIPOTLE SOFRITOS

CHIPOTLE SOFRITOS image

Categories Sauce Breakfast Brunch Sauté Low Fat Vegetarian Quick & Easy Low Cal Wheat/Gluten-Free Dinner Lunch Buffet Tofu Fall Spring Summer Winter Healthy Vegan

Yield 12 people

Number Of Ingredients 10

Ingredients

1 lb super firm Tofu
1/4 C Chipotle in Adobo
1 Poblano Pepper (roasted, seeds and skin removed)
1 Garlic
1 tsp Oregano
1 tsp Cumin Powder
1 tsp Salt
1 tsp Tajin Seasoning
3 TBLS Olive Oil
1 TBLS Sugar (optional)

Steps:

1. Blend well all except Tufu and 1 TBLS Oil 2. Pat Tofu dry and slice into 1/2 inch slices 3. Heat 1/2 TBLS oil in pan and fry Tofu approx. 3-4 min per side 4. Drain Tofu on paper towel 5. Chop Tofu or shred to your liking (use your hands) 6. In pan add 2-3 TBLS of your Chipotle Sofrito Spice blend and mix with Tofu & 1/2 cup water or use vegetable broth for richer taste 7. Simmer 10 min until liquid is almost evaporated

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