You can have restaurant-style sofritos without going out to eat. These tofu sofritos are cooked with fresh tomatoes, spices, and three types of chili peppers to make it extra-spicy. This makes as a filling for any Mexican-style dish, like tacos, burritos, and burrito bowls.

Spicy Tofu Sofritos [Vegan, Gluten-Free]




Cooking Time




  • 1 14-ounce block extra firm tofu
  • 1 small onion, chopped
  • 1 small green chili pepper, chopped
  • 2 garlic cloves, finely minced
  • 1 teaspoon chipotle chili , chopped
  • 1 medium-sized poblano chili pepper, diced
  • 2 medium-sized tomatoes, chopped
  • 1 teaspoon oregano
  • 1 teaspoon taco seasoning
  • 2 teaspoons lime juice
  • Salt, to taste
  • 2 tablespoons cilantro , finely chopped
  • 1 small jalapeño, finely chopped


  1. Drain the tofu and press it between paper towels with weight placed on top and set aside for 10-15 minutes.
  2. Dry-roast the poblano in a pan or directly over the flame or under the broiler, until the skin is blistered and wrinkled. Place the poblano in a bowl and cover it for 10 minutes. Once cool enough to handle, remove the skin, chop, and set aside.
  3. In a large non-stick pan, heat 2 teaspoons oil and add the diced tofu and cook till it is browned on all sides. Remove into a bowl and crumble it up.
  4. In the same pan you cooked tofu, heat 2 teaspoons more oil. Add the garlic, jalapeño, green pepper, and onion. Cook until the onion turns translucent and the pepper is tender.
  5. Next, add the roasted poblano, chipotle chili, and the tomatoes. Cook until the tomatoes are mushy and slightly dried out.
  6. Season with salt, taco seasoning, and ground oregano. Add the crumbled tofu and cook, stirring occasionally, until the flavors mingle.
  7. Sprinkle with chopped cilantro and squeeze of lime juice.


Recipe adapted from Herbivore Cucina.