Chipotle's Spicy Sofritas (Tofu)

Submitted by Jenae Bethers - added 8/20/26

⏱ 30 min 🍽 Serves 6

This is a quick and easy start to tacos, burrito bowls or just served with rice. Another favorite of the Bethers crew! (Originally shared in the University Ward Cookbook.)

Ingredients

• 1/2 of a 4 oz. can of green chilies
• 1-3 individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)
• 2 tablespoons of the adobo sauce
• 2-3 cloves garlic
• 1/2 cup of your favorite salsa
• 2 tablespoons canola oil
• 1/2 tsp. salt
• 1 14-oz. package extra firm tofu

Instructions

1. Place green chilies, chipotles, garlic, and salsa in a small blender or food processor (EXCEPT tofu). Pulse until a mostly smooth paste forms.
2. Slice the tofu and press with a clean towel to remove as much excess moisture as you can (the drier the tofu, the better it soaks up the sauce). Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. You can do beans or no beans (we like to add a can of rinsed pinto beans); this is a choose your own adventure here. Add the sofritas sauce with 1/2 cup water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with the salt and lime juice.
3. Serve in tacos, burritos, and mega rice bowls!

Photos from ward members

by Jenae Bethers

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