How to make Sofritas Tofu (Chipotle Copycat Recipe)

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often cheaper and has a similar texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is usually cheaper.

Preheat oven to 375˚F/190˚C.

Drain tofu and slice block in half widthwise. Wrap the tofu in paper towel or a clean dish towel and set something heavy on top (like a cast iron pan). Let sit for at least 15 minutes, or preferably 30 minutes, to remove as much moisture as possible.

Cut tofu into 1/2-inch cubes.

Place pressed tofu in a ziploc or reusable bag with 1 tbsp oil and shake to coat. Add cornstarch and salt and shake until tofu is evenly coated. Transfer tofu to a parchment paper-lined baking sheet and bake for 25-30 minutes, until golden brown and crispy. Remove from oven and roughly chop tofu into smaller pieces.

While the tofu is baking, add all sauce ingredients to a blender and blend until smooth. If you're sensitive to spice, start with 1 chipotle pepper and 1 tbsp of adobo sauce, and increase after tasting (if desired).

Add remaining 2 tbsp of oil to a large skillet over medium heat. Add onion and sauté for 5 minutes, until softened. Add garlic and continue cooking for 1 minute, until fragrant.

Add chopped tofu and stir well. Add in sauce and let simmer for 10-15 minutes, stirring every minute or two, until tofu is crispy and sauce is mostly reduced.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens