A delicious copycat recipe for Chipotle’s tofu sofritas that’s loaded with flavor and a hint of spice. It’s the perfect vegan protein option for homemade burrito bowls!
I don’t know about you, but I was so excited when Chipotle came out with their tofu sofritas a couple years ago. If you’re not familiar, sofritas are made of marinated and braised tofu and this addition to the menu gives vegetarians/vegans a meat-free option at this popular restaurant!
Sure, you can totally just avoid meat and load up on rice, beans and veggies, but I love the added protein sofritas (aka tofu) can add to a meal. I’m not vegetarian, but I still get super excited with big chains start offering plant-based options.
And since Chipotle burrito bowls are so tasty (but kind of pricey) I figured I should create a copycat recipe so we can all have Chipotle burrito bowls at home on the reg.
How to Make Sofritas
The star ingredient in the sofritas recipe is the tofu. Look for extra firm tofu. I love the Twin Oaks brand, which is made locally, but any extra firm tofu will do.
You’ll want to drain and press your tofu before cooking. Not familiar with tofu prep? No worries! Cut a slit in the tofu package and drain all of the water out. Create a tofu press by wrapping the tofu block in paper towels or a clean dish towel and set on a baking sheet or cutting board – just make sure it’s a flat surface!
Stack a few heavy items on top to press the extra moisture out. I love using a cast iron skillet, canned food or cookbooks. It can take 30-90 minutes to press most of the moisture out…