These Sofritas tacos are my favorite vegetarian taco filling! Made with crumbled tofu that’s cooked in an amazing sauce made of green chiles, chipotles, salsa, garlic, cumin and chili powder.
I’m a day late with sharing these Sofritas Tacos. It would have made more sense for me to share this recipe yesterday since it was Taco Tuesday. Although, we could pretend that I’m actually 6 days early in sharing these tacos with you…yeah, let’s go with that! Early or late sofritas tacos are my new favorite vegetarian taco!
In case you don’t know what sofritas are, it’s crumbled tofu that’s been simmered in a delicious smokey, slightly spicy, red Mexican sauce. Did I lose some of you? I know, I know, it’s the tofu isn’t it? My husband’s nose went up too when I told him what I was making. But trust me on this you guys, it’s actually incredibly delicious!
I tried sofritas at Chipotle when they first came out. I had no idea what to expect, but I was pleasantly surprised. If I hadn’t read that it was tofu I never would have guessed that it was. If you’ve had a bad experience with tofu, it’s probably because it wasn’t prepared in a palette pleasing way. At first sight tofu is rather gross looking. A jiggly block of white soybean curd sitting in water doesn’t exactly scream eat me. However, once you press out as much of the water as you can from the tofu, then you can really start to make the magic happen and turn it into something delicious.
The sofritas are simple to make and can be prepared in just two dishes (a blender and a skillet). Start by pressing as much of the water out of the tofu as you can, doing this will help it crisp up in the skillet. Once the skillet is hot add in the tofu and crumble it up with a wooden spoon so it resembles ground beef crumbles.
While the tofu is crisping up blend together all the ingredients for the magical sauce in a blender. Green chiles, chipotle chiles, garlic, cumin, jarred salsa, and chili powder are what turn that bland tofu into tasty taco “meat”! When the tofu is golden, pour in the sauce along with some water and black beans.
Cover it and let it simmer for 15-20 minutes so the sauce can absorb into the tofu. Once they are finished the sofritas barely resemble tofu in taste, looks, or texture. They are the perfect meat free option to load into your tacos!
Sofritas Tacos
Ingredients
Sofritas Sauce
- 2 ounces diced green chiles
- 2 chipotle chiles in adobo sauce
- 2 tablespoons adobo sauce
- 1/3 cup jarred salsa
- 2 cloves of garlic
- 1 teaspoon maple syrup or sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
Sofritas
- 14 ounces extra firm tofu, press as much of the water out of the tofu as you can using paper towels.
- 1 cup black beans, rinsed and drained
- 1/2-3/4 cup water
- 1/2 cup frozen corn
Other Ingredients
- Corn tortillas
- Tomatoes
- Cilantro
- Queso Fresco (omit if you want these to be vegan)
Instructions
Sofritas
- Heat a large skillet over medium high heat. When the skillet it hot spray it generously with cooking spray. Add in the drained and pressed tofu and break it up into crumbles with a wooden spoon. Let the tofu cook in the skillet until it is golden, about 5 minutes, stirring it every couple minutes.
- While the tofu is cooking add all of the ingredients for the sofritas sauce into a blender and blend until smooth. Pour the sauce into the skillet with the tofu along with a 1/2 cup of water and the black beans. Stir everything together then reduce the heat to low and let simmer for 15-20 minutes.
- Stir the sofritas a couple times while they are simmering and add up to 1/4 cup more water if the sauce becomes too thick. During the last minute of cooking add in the corn.
Assembling the Tacos
- Place some of the sofritas in a warmed or grilled corn tortilla. Top with diced tomatoes, queso fresco, and chopped cilantro leaves.
Notes
The sofritas can be made a day or 2 in advance and stored in an airtight container in the refrigerator. The flavor only gets better the longer they sit.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 320Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 467mgCarbohydrates: 47gFiber: 11gSugar: 7gProtein: 21g
More Taco Recipes
Creamy Green Chile Chicken Tacos
Who cares that you are a day late–you delivered now and these babies are scrumptious! Pinned!
Thanks Kristen! I didn’t think people would mind, I think tacos are good any day of the week!
THANK YOU for telling me what sofritas are!! I thought they were tofu, but never was quite sure!
I’ve never had the ones at Chipotle, but I don’t need too because I know yours are better! Pinned!
Thanks Taylor! I’d never heard of them until Chipotle came out with them. No need to get those anymore when I can just make my own!
This looks so good that I can almost smell it!
Thanks Marye! It tastes as good as it smells!
Whoa, simply gorgeous! I have yet to try those but you are tempting me!
You have to give them a try Meg, I think you’d really like them!
I’ve had some darn good tofu – the tofu at the Whole Foods salad bar buffet is so freaking good! But then one time I made a smoothie with tofu and I did not like it at all. You are right – how you use it and how it’s made with make a big difference in whether or not it tastes good. I’ve never had the sofritas from Chipotle but I’ve wanted to try it. It just so happens that I’m a huge taco lover and that I have a package of extra firm tofu in my fridge. These are gonna happen soon…probably before I even get around to trying the Chipotle sofritas!
You are so right about the tofu at the Whole Foods salad bar Julie! I absolutely love their teriyaki tofu! I hope you give the sofritas a try, I think you’ll like them!
Girl, your photos are out of this world!! The colors are stunning and I LOVE the char on the tortillas!
Thanks Beth! Is it weird that it thrills me to char my tortillas?! ;-)
First off, your pictures always make me drool! These look amazing and I have never had sofritas before!
Thanks Lauren! It’s always nice to hear when my photos are making people drool a little! ;-)
Great photos! I love your addition of honey to the mix.
Thanks Melissa!
Seriously been drooling over these since I first saw them! Delicious!
Thanks Julie!
These tacos look insane! We are huge taco fans, and I am always looking to try something new!
This looks amazing, I’m curious though–what kind of mild green chiles are you using? Fresh? Or the kind that comes in a can?
Hi Katie! If it’s Hatch green chile season (like it is right now) I will use fresh chiles, but any other time I just use the canned diced mild green chiles.