These homemade smokey, slightly spicy sofritas taste just as good as the ones from Chipotle if not better! They are the perfect meatless taco filling!
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!
Yields 4-6 servings
10 minPrep Time
25 minCook Time
35 minTotal Time
Save RecipeIngredients
- 2 ounces diced mild green chiles
- 2 chipotle chiles in adobo sauce
- 2 tablespoons adobo sauce
- 1/3 cup jarred salsa
- 2 cloves of garlic
- 1 teaspoon agave syrup or honey or sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 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 fresh or frozen corn
- Corn tortillas
- Tomatoes
- Cilantro
- Queso Fresco (omit if you want these to be vegan)
Instructions
- 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.
- 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.
More Taco Recipes:
Creamy Green Chile Chicken Tacos
