Chipotle has always been a fantastic fast food option for vegans and vegetarians. I never have a problem putting together a fantastic veggie burrito or salad. When Chipotle introduced their tofu sofritas this year, they kicked everything up a notch for vegan fare. What I love is that more and more carnivores have been drawn to try the sofritas. I hope that tofu is starting to get a better reputation amongst my meat loving friends thanks to Chipotle’s spicy and flavorful Sofritas.
As with most things I try in restaurants, I said to myself “I can make that!” Self, challenge accepted.
The base of sofrtias is pan fried tofu that is shredded and returned to the pan with a ton of spices and some cooking liquid that is reduced to concentrate the flavors. What is great about making it a home is you have control over the crispness of the tofu and the wetness of the sauce. Make it how YOU like it.
Do you have any other copycat dishes that worked out well at home?
I didn’t have a can of chipotle peppers so I found Pickapeppa Sauce added a similar smoky flavor. Let me know how this works out for you!
- 1 16 ounce package of extra firm tofu
- 3 tablespoons high heat oil such as sunflower oil, divided
- 1½ teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne
- 2 tablespoons tomato paste
- 1 teaspoon concentrated vegetable stock base
- 1 teaspoon Pickapepper Sauce
- 1 teaspoon liquid smoke
- 2 cloves garlic, pressed
- ½ bottle of amber beer
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Drain tofu and slice into ¼ inch slices. Press tofu strips in between a clean dish towel to remove as much water as possible.
- Mix dry spices together in a small bowl and set aside.
- Mix wet sauce ingredients together in a separate small bowl and set aside.
- Place a large sautee pan over medium heat. Add 2 tablespoons of oil and heat until just barely smoking. Add tofu strips to hot oil and fry for about 3-5 minutes per side until golden brown.
- Place fried tofu strips on a paper towel lined plate to remove extra oil and allow to cool.
- Chop cooled tofu strips into small pieces. You can use your hands or a fork here to crumble them a little too.
- Add remaining tablespoon of oil to the pan over medium heat. Return crumbled tofu to the pan. Add dry spice mix and stir to completely coat tofu with dry spice. Cook for 2 minutes to slightly toast spices and tofu.
- Add wet sauce, stir well, and bring to a boil. Reduce to a simmer and cover pan with a lid. Allow to cook until the majority of the liquid is evaporated or until desired consistency. About 7-10 minutes.
- Remove from heat, taste and add salt and pepper to liking.
- Enjoy over salad or in a burrito!