This homemade sofritas recipe is even better than Chipotle! Crumbled tofu is simmered in a smoky, spicy sofrito sauce for the perfect protein for adding to burritos, tacos, and Tex-Mex salads!
So many fast-casual restaurant chains seem to forget that vegans exist, but Chipotle is one of those glorious places that provides plenty of plant-based options. If you can’t get enough of their vegan sofritas, you’ll be happy to know that it’s easy to make at home.
And, not to toot my own horn, but this homemade sofritas recipe is even better than the original!
To develop this recipe, I investigated the ingredients listed on Chipotle’s website, figured out how to translate them to a smaller batch, and experimented with the sauce that brings it all together: sofrito .
What Is Sofrito?
Sofrito is an aromatic sauce made with tomatoes, onions, garlic, and peppers that’s popular in Spanish and Latin American cuisine. It can be used as a cooking base or as a condiment, and it’s what gives Chipotle sofritas its unique flavour.
You can buy jars of sofrito at many grocery stores, but if you’re making it yourself, you simply puree the ingredients in a blender , then cook it. If you’re used to cooking sauce ingredients and then pureeing them, this might seem contrary to everything you know about cooking, but it works!
The flavour of sofrito will vary depending on how long you cook it; you’ll get a fresh, garden salsa type of flavour with a shorter cooking time, and more depth if you let it simmer and thicken.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Olive oil
- Yellow onion – A white onion will work, too.
- Garlic
- Extra-firm tofu – Press it for 30 minutes, then crumble it.
- Red bell pepper
- Roma tomatoes
- Vegetable broth – Use store-bought or homemade vegetable broth .
- Canned chipotle pepper in adobo sauce – You’ll need both sauce and peppers.
- Tomato paste
- Red wine vinegar
- Brown sugar – You can reduce the brown sugar or add more if you want more of a sweet-and-smoky flavour. Do add at least a pinch, though, because it cuts the acidity of the fresh tomatoes.
- Dried oregano
- Ground cumin
- Smoked paprika
- Sea salt
What Is Chipotle in Adobo?
Chipotle in adobo is a smoked, dried jalapeño that’s been rehydrated and canned in a vinegary tomato sauce. It adds both heat and smoky flavour to dishes, and you can add as much or as little as you like to your sofritas.
How to Make Vegan Sofritas
Ready to make your own sofritas at home? Here’s what you’ll need to do.
Sauté the aromatics . In a large skillet set over medium-high heat, heat the olive oil. Add the onions and cook for about 3 to 4 minutes, or until they’re translucent. Stir in the garlic and cook for about 2 minutes.
Cook the tofu . Add the crumbled tofu to the skillet, along with a generous pinch of salt. Cook, stirring often, until the tofu is lightly browned, 6 to 8 minutes. Transfer the tofu mixture to a bowl and wipe out the pan.
Make the sofrito . Combine the bell pepper, tomatoes, vegetable broth, chipotle pepper and sauce, tomato paste, red wine vinegar, sugar, oregano, cumin, and paprika in a blender. Process until almost smooth, but not quite—some small bits of veggies will add texture to the sofritas.
Cook the sofrito . Pour the sofrito into the skillet and bring it to a boil. Reduce the heat to medium-low, then cook, stirring occasionally, for 15 to 20 minutes, or until the sauce has thickened and no longer tastes like raw tomato.
Finish . Add the tofu to the skillet with the sofrito. Stir to coat, then continue to heat on low for 5 minutes to let the flavours meld. Season with salt to taste, then serve.
Ideas for Using Sofritas
Any way you’d use beans or (faux) taco meat, you can use your sofritas. Here are some of my favourite ways to eat them.
- Stuffed into a burrito with rice, fajita veggies, lettuce, guacamole , and salsa
- Folded into tacos with lettuce and cashew cream
- As a topping for a vegan taco salad or burrito bowl
- Served over nachos with all the fixings
- Sprinkled over vegan pizza crust with salsa and plant-based pepper jack for a taco pizza
Tips for Success
These pointers will help you make perfect vegan tofu sofritas!
- Press the tofu to get all the liquid out . This will improve its texture and its ability to absorb the flavours of the sauce. (Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu )
- Crumble the tofu as big or as small as you like . Chipotle sofritas are crumbled very small, but when you make it yourself, you can change that! Bigger crumbles are great for tacos.
- Use extra-firm tofu for the chewiest texture . While Chipotle uses firm tofu in its sofritas, I tested this recipe with both firm and extra-firm tofu and preferred extra-firm.
How to Store and Reheat Leftovers
Leftover sofritas will keep in an airtight container in the fridge for up to a week. You can reheat your sofritas in the microwave or in a skillet set over medium heat.
Can You Freeze This Recipe?
Sofritas freeze well for up to 3 months, so feel free to make a double batch and save some for later. Thaw them in the refrigerator overnight, then reheat them on the stove or in the microwave.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion , diced
- 3 cloves garlic , minced
- 1 (16-ounce) package extra firm tofu , pressed for 30 minutes and crumbled
- 1 medium red bell pepper , quartered and seeded
- 2 Roma tomatoes , quartered
- ¼ cup vegetable broth
- 2 canned chipotle pepper in adobo sauce
- 1 tablespoon canned adobo sauce , from the can of chipotle peppers
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons brown sugar
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- sea salt , to taste
Instructions
- In a large skillet set over medium-high heat, heat the oil. Add in the onions and saute for about 3-4 minutes until translucent. Add in the garlic and saute for another 2 minutes. Add the crumbled tofu with a generous pinch of salt, and cook, stirring often, until the tofu is lightly browned, 6 to 8 minutes. Transfer the cooked tofu mix to a bowl and clean out the pan.
- Place the red bell pepper, tomatoes, water or stock, chipotle pepper and sauce,
- tomato paste, red wine vinegar, sugar, oregano, cumin, and paprika in a blender. Process until almost smooth—a few small bits of tomatoes will add texture to the sofritas.
- Return the skillet to the stovetop and pour in the sauce. Bring the sauce to a boil, then reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes, or until the sauce has thickened slightly and no longer tastes like raw tomato.
- Add the tofu to the skillet with the sauce; stir to coat, and heat on low for 5 minutes to let the flavours meld. Season with salt to taste if needed, then add the sofritas to burritos, burrito bowls, salads, etc.
Notes
Sofritas (Chipotle Copycat Recipe)
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 (16-ounce) package extra firm tofu pressed for 30 minutes and crumbled
- 1 medium red bell pepper quartered and seeded
- 2 Roma tomatoes quartered
- ¼ cup vegetable broth
- 2 canned chipotle pepper in adobo sauce
- 1 tablespoon canned adobo sauce from the can of chipotle peppers
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons brown sugar
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- sea salt to taste
Instructions
- In a large skillet set over medium-high heat, heat the oil. Add in the onions and saute for about 3-4 minutes until translucent. Add in the garlic and saute for another 2 minutes. Add the crumbled tofu with a generous pinch of salt, and cook, stirring often, until the tofu is lightly browned, 6 to 8 minutes. Transfer the cooked tofu mix to a bowl and clean out the pan.
- Place the red bell pepper, tomatoes, water or stock, chipotle pepper and sauce,
- tomato paste, red wine vinegar, sugar, oregano, cumin, and paprika in a blender. Process until almost smooth—a few small bits of tomatoes will add texture to the sofritas.
- Return the skillet to the stovetop and pour in the sauce. Bring the sauce to a boil, then reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes, or until the sauce has thickened slightly and no longer tastes like raw tomato.
- Add the tofu to the skillet with the sauce; stir to coat, and heat on low for 5 minutes to let the flavours meld. Season with salt to taste if needed, then add the sofritas to burritos, burrito bowls, salads, etc.
Notes
Nutrition
Sofritas (Chipotle Copycat Recipe) https://jessicainthekitchen.com/sofritas-chipotle-copycat/ May 20, 2022
This Vegan Spaghetti and Meatballs recipe is just like your favourite classic comfort food! It’s deliciously saucy, incredibly easy to make, and full of those familiar flavors you know and love.
Oh my, vegan spaghetti and meatballs!
What’s the thing that comes to your mind when you hear spaghetti and meatballs? To me, it’s like a warm blanket of comfort. I not only grew up eating spaghetti and meatballs, but also got to give it an authentic taste on one of my two trips to Italy !
Today we are making a veganized version of the classic. It’s just like mom used to make, but with my reader-favourite cauliflower and quinoa meatballs . You can easily make it gluten-free by swapping in a gluten-free pasta (I love the ones made with bean or lentil flour for some extra protein!), and you can use your favorite pasta sauce or homemade marinara . Up to you!
How Do You Make Vegan Meatballs?
There are so many ways to make vegan meatballs! For this recipe, I made the meatballs with cauliflower and quinoa, which are a nice complement to the other flavours in this dish.
I also have a recipe for chickpea and beet meatballs , and some super tasty variations like vegan Swedish meatballs , cranberry meatballs , and Buffalo meatballs .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Roasted cauliflower – Using roasted cauliflower instead of raw brings the flavour and texture of these meatballs to the next level!
- Cooked quinoa – Here’s how to cook quinoa .
- Bob’s Red Mill Egg Replacers or flax eggs
- Red onion
- Ground black pepper
- Sea salt
- Garlic
- Coconut oil
- Breadcrumbs
- Fennel seeds
- Dried oregano
- Fresh parsley
- Fresh basil
- Marinara sauce – Rao’s is my absolute favorite when I’m using jarred sauce!
- Spaghetti pasta
- Vegan Parmesan – Use store-bought or make your own vegan Parmesan !
How to Roast the Cauliflower
Preheat your oven to 450°F. Cut the stem off of the cauliflower and cut it into even-sized florets. Place the cauliflower on a sheet pan and drizzle it with oil. Roast for 15 to 20 minutes, then allow it to cool a bit before starting the recipe.
How to Make Vegan Spaghetti and Meatballs
If you’d like, you can double the meatball recipe and freeze some for your next vegan spaghetti and meatball dinner!
Cook the pasta . Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions.
Rice the cauliflower . Place the roasted cauliflower florets in a food processor and pulse until they’re riced. You’ll need a cup for the meatballs.
Form the meatball mixture . Add 1 cup of riced cauliflower and the remaining meatball ingredients except the coconut oil to the food processor. Pulse them together until a uniform mixture forms.
Prepare . Heat the coconut oil in a pan set over medium-high heat. While the oil is heating, form the meatballs by taking a heaping tablespoon of the meatball mixture and rolling it into a ball with your hands. Place them on a plate or sheet pan.
Cook the meatballs . Add one meatball to the pan to test the oil. If it sizzles, add as many meatballs as will fit without crowding the pan. Cook on one side for about 1 to 2 minutes, then turn and continue cooking until all sides are nicely browned, about 4 minutes.
Add the sauce . Lower or turn the heat off. Once the pan has cooled down, add the marinara. Gently coat the meatballs in the sauce and then remove the pan from the stove.
Serve . If you’d like, you can add the spaghetti to the pan, too, or you can plate the spaghetti, then add the meatballs and spoon the sauce over the top.
Tips for Success
Here are a few hints and tips for perfect vegan spaghetti and meatballs!
- No food processor? No problem! You can use a chef’s knife to finely chop the cauliflower until it’s in very small pieces; it will take a while, but it works. Then, add all of the meatball ingredients to a mixing bowl and use your hands to really squeeze everything together to break up the cauliflower and quinoa and create a uniform mixture.
- Don’t stir the meatballs and sauce too much . You want to gently roll the meatballs in the sauce to coat them, rather than stirring vigorously. This will keep them from falling apart!
- Make it your own. Sautéed mushrooms are an awesome addition to the sauce, or stir in some roasted garlic cloves .
What Do You Eat With Spaghetti?
If you’re looking for some vegan sides for pairing with spaghetti, I’ve got you covered!
- You can never go wrong with crusty, buttery garlic bread !
- Or serve your spaghetti with a vegan Caesar salad .
- If you want to up the veggie factor, tuck some roasted broccoli florets next to the spaghetti when you plate it. Roasted balsamic veggies are fantastic, too!
How to Store Leftovers
Vegan spaghetti and meatballs is great for meal prep lunches and dinners because it stores so well! Place it in an airtight container and store for 3 to 4 days in the refrigerator. When you’re ready to reheat, you can pop it in the microwave or warm it in a skillet on the stovetop.
Can This Recipe Be Frozen?
These vegan meatballs freeze beautifully. Place them in a freezer bag or airtight container with parchment paper separating the layers. They’ll keep in the freezer for up to 3 months; warm them up in the microwave from frozen, or let them thaw in the fridge and warm them on the stovetop in a pan of marinara.
Ingredients
- 8 ounces roasted cauliflower , 1 cup (instructions below)
- 1 cup cooked quinoa , (137g)
- 2 Bob’s Red Mill Egg Replacers OR flax eggs , if flax eggs, do 2 tablespoons flax meal plus 4 tablespoons of water total for a thicker hold
- ½ cup red onion , finely diced (114g)
- ½ teaspoon ground black pepper
- ¾ teaspoon sea salt
- 3 cloves garlic , minced
- 1 ½ tablespoons coconut oil
- 1 cup breadcrumbs
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley , chopped or 1 ½ teaspoons dried
- 2 tablespoons fresh basil , chopped or 1.5 teaspoons dried
- 48 ounces marinara sauce , (I used 2 24-ounce jars)
- 8 ounces uncooked spaghetti pasta , 250g or ½ lb( or your favourite long pasta)
- shredded vegan Parmesan cheese , for topping
Instructions
- Cook pasta according to package directions in a well salted pot of water. Set aside.
- Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
- In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
- Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
- Heat the coconut oil in a pan over medium high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
- Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
- Lower/turn the heat off. When the heat has cooled down, add in the tomato sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot. Coat the meatballs in the sauce and then remove the pan from the stove.
- You can add in all the spaghetti to combine so they are also fully sauced, or just add a dollop of sauce into each spaghetti serving if you aren’t serving it all at once, then add the meatballs you want on top of the spaghetti. It’s up to you how to want to serve it basically!
- Enjoy!
