DIY Sofritas
Prep time
Cook time
Total time
Recipe type: Dinner, Mexican, Main Dish
Cuisine: Vegan, Gluten-Free, Sugar-Free
Serves: 6-8 servings
  • 3 chipotle peppers in adobo, plus 2 tablespoon of the adobo sauce
  • 2 tablespoons olive oil
  • ½ cup water
  • 2 teaspoons ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • Juice of two lemons, about 3 tablespoons
  • 2 tablespoons coconut sugar, or brown sugar
  • 1 tablespoon maple syrup
  • ¼ cup tomato paste
  • 2 cloves garlic
  • 2 16 ounce bricks tofu, firm or extra firm (drained)
  • ½ the marinade recipe
  • 1 cup water or reduced sodium vegetable stock
  • 2 tablespoons coconut oil
To make the marinade:
  1. Add all the marinade ingredients to a blender and process until smooth. Alternatively, combine the ingredients in a mason jar and puree with an immersion blender.
To make the sofritas:
  1. Crumble the tofu into half-inch chunks with your hands and set aside.
  2. Melt the coconut oil in a dutch oven or non-stick pan over medium heat. Once the oil is beginning to shimmer, add the crumbled tofu and allow to cook until beginning to caramelize and turn golden on one side, 3-4 minutes. Stir and cook 3-4 minutes further, scrapping any crispy bits from the bottom of the pan using a bamboo or wooden spatula.
  3. Create a well in the center of the pan and add half of the marinade. Stir gently and allow to cook for 2-3 minutes.
  4. Add 1 cup of water or vegetable stock, and stir to combine.
  5. Partially cover and allow to simmer for 8-10 minutes, stirring occasionally and adding more water if required.
  6. Remove from the heat and serve hot in tacos, burritos, or over rice to create burrito bowls.
Nutrition Information
Serving size: ⅛th of recipe Calories: 236 Fat: 14 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 9 g Sugar: 4 g Sodium: 146 mg Fiber: 1 g Protein: 20 g Cholesterol: 0 mg
Recipe by David D at