Name: Sofritas – Super Easy Recipes for Flavor-Packed Vegan Meals
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 block extra-firm tofu, drained and pressed; 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 chipotle pepper in adobo sauce; 1 tablespoon adobo sauce (from the can); 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1 tablespoon tomato paste; 1/2 cup water; Salt and black pepper, to taste

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Let’s be honest. Tofu doesn’t exactly scream excitement straight out of the package. But when you crumble it, marinate it in a bold chili-tomato sauce, then pan-fry it till it gets that golden edge? Oh, it sings. And it sings loud. This sofritas recipe is one of those super easy recipes I keep in my weekly rotation—not just because it’s packed with flavor, but because it makes any boring burrito bowl feel like something I should be paying twelve bucks for. It’s smoky, it’s saucy, and it plays nice with everything from tacos to salads. If you’re hunting for easy vegan recipes that don’t feel like a compromise, or super low calorie recipes that actually fill you up, this one’s for you. We’re talking easy vegan dinner recipes with real personality. No bland bites here, just solid vegan recipes made from scratch. I love recipes vegan friends AND meat-eaters can agree on—and this one’s proof. It also fits right into your easy vegan meals category when you’re short on time but craving a bold bite.

1) Key Takeaways
2) Easy Sofritas Recipe
3) Ingredients for Sofritas
4) How to Make Sofritas
5) Tips for Making Sofritas
6) Making Sofritas Ahead of Time
7) Storing Leftover Sofritas
8) Try these Main Course recipes next!
9) Sofritas Recipe
10) Nutrition

1) Key Takeaways

This sofritas recipe turns tofu into something flavorful and craveable.
The sauce is made with chipotle, tomato paste, and simple spices.
Perfect for tacos, burrito bowls, salads, or quick weekday meals.
Comes together fast, making it one of my go-to super easy recipes.

2) Easy Sofritas Recipe

Tofu has this wild reputation. You know, bland, squishy, kind of blah. But once we hit it with heat, spices, and a bold chipotle-tomato marinade? Suddenly that tofu becomes the kind of protein you brag about to your foodie friends.

I’ve been making this sofritas recipe since I realized I could get Chipotle vibes at home without spending a small fortune. We’re talking about one of those super easy recipes that still delivers that punchy, smoky flavor you crave. And yes, it’s friendly to all types of eaters—even the meat-loving ones in your life.

Whether you’re sticking to easy vegan recipes, counting your calories, or just want something satisfying without hassle, this one checks every box. It falls squarely into the best kind of easy vegan dinner recipes, and the leftovers? They’re gold for easy vegan meals the next day.

3) Ingredients for Sofritas

1 block extra-firm tofu: Press it well so it absorbs all the saucy goodness later. I usually wrap it in a towel and put something heavy on top for 15 minutes. The dryer it starts, the better it crisps.

1 tablespoon olive oil: This helps the tofu brown and adds a subtle richness. I always go with a good-quality oil here. Just don’t drown it. One tablespoon does the trick.

1 small onion, chopped: It gives that soft, sweet base to balance the heat from the chipotle. Let it soften and mellow in the pan before adding garlic.

2 cloves garlic, minced: I say two, but honestly, I rarely stop there. The more the better, unless you’re headed to a garlic-free meeting.

1 chipotle pepper in adobo sauce: Smoky, spicy, and absolutely necessary. One is usually enough, but add more if you like it hot.

1 tablespoon adobo sauce: This is the magic juice from the can. Don’t skip it. It carries deep, earthy flavor and just enough heat.

1/2 teaspoon ground cumin: Adds warmth and that classic tex-mex profile. I sometimes toast it first to wake it up.

1/2 teaspoon smoked paprika: This stuff gives that “slow-roasted” taste without needing hours in the oven.

1/2 teaspoon dried oregano: A little herbal edge rounds out the spice. Just a pinch brings it all together.

1 tablespoon tomato paste: It thickens the sauce and punches up the umami. Cook it for a minute or two before blending.

1/2 cup water: Keeps the sauce loose enough to coat everything without being soupy. You might need a splash more while simmering.

Salt and black pepper, to taste: Always season last, after tasting. Tofu soaks it all in, so be generous.

4) How to Make Sofritas

Step 1: Crumble the tofu by hand or use a fork. Think small pebbles, not sand. You want texture but nothing too chunky.

Step 2: Warm the olive oil in a skillet over medium heat. Sauté the onion for about 5 minutes until soft and see-through.

Step 3: Add the garlic and let it cook for one more minute. Don’t let it brown, just bloom the aroma.

Step 4: Blend the chipotle pepper, adobo sauce, cumin, paprika, oregano, tomato paste, and water until smooth.

Step 5: Pour the sauce into the skillet and stir with the onions and garlic. Let the flavor come alive in the heat.

Step 6: Mix in the tofu. Stir until it’s coated in sauce. Let it simmer 10 to 12 minutes. The sauce should thicken. Stir once or twice.

Step 7: Taste and adjust salt and pepper. Serve hot with rice, tortillas, or just straight from the pan (I won’t judge).

5) Tips for Making Sofritas

Let’s keep it honest. Tofu takes effort. But once you learn its rhythm, it plays well with flavor. That’s why it’s one of my favorite super easy recipes.

Don’t skip pressing the tofu. This single step makes the biggest difference. It helps soak up all the smoky chipotle sauce instead of staying bland and watery.

Crank the heat a little at the end if you want those crispy, browned edges. That golden finish locks in a chewy texture and looks great when plated.

6) Making Sofritas Ahead of Time

These are the kind of leftovers that make you fist-pump when you open the fridge. The flavors deepen as they sit, and they reheat beautifully.

Make the sofritas ahead and keep it sealed in a container. It’ll stay good for up to 5 days. I sometimes double the batch and use it through the week for bowls, wraps, and tacos.

For a quick lunch, I reheat it in a skillet with a splash of water. It revives the sauce without overcooking the tofu. Easy vegan meals don’t get more low-stress than this.

7) Storing Leftover Sofritas

Store your leftovers in a sealed container in the fridge. It’ll hold up well for 4 to 5 days. This is one of those super low calorie recipes that doesn’t punish you the next day.

When reheating, use a nonstick pan over low heat and stir gently. You want the sauce to warm without drying out the tofu.

If it thickens too much, add a splash of water or veggie broth. It’ll loosen things up without muting the flavor. No microwave crimes, okay?

8) Try these Main Course recipes next!

9) Sofritas Recipe