These Sofritas Tofu Tacos taste just like Chipolte’s sofritas tacos, but for a fraction of the cost.
Plus, you get more Sofritas in your tacos, making this plant based taco recipe packed with 24.2g of protein per serving (each serving is 2 tacos)!
This recipe does take a bit of time, between the tofu pressing and then the marinating. So I like to make a double batch (it won’t take more time!) and freeze it for later. Then I can just add a handful to salads, soups, and of course tacos anytime I want.
Sofritas Tofu Tacos
- Ingredients for Tofu Tacos Recipe
- How to Make Sofritas Tacos
- Sofritas Tofu Tacos Recipe
- Nutrition in Taco Sofritas Recipe
Ingredients for Tofu Tacos Recipe
I wanted to section out the sofritas marinade and the taco ingredients below. I did this because I wanted the ability to make the sofritas alone without having to make the tacos.
These sofritas are great in salads, meal prep lunches, and burritos (they’re especially amazing in my Vegan Burritos!)
Shopping List for Sofritas Tacos:
- 1 (16-ounce) package extra firm tofu
- Olive oil spray
- ½ cup water
Sofritas Marinade:
- 1 red bell pepper
- 1 tomato
- ½ red onion
- 2 chilies in adobo
- 2 tablespoons adobo sauce (from the same can the chilis in adobo)
- 2 garlic cloves
- 1 teaspoon red wine vinegar
- 1 teaspoon chile powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Taco Ingredients:
- 8 corn tortillas
- 1 15-oz can black beans
- 1 tomato
- ½ red onion
- 1 cup frozen corn
- ¼ cup cilantro
- 4 tablespoons crumbled vegan cheese (optional)
How to Make Sofritas Tacos
The key to making amazing sofritas, is pressing the tofu. Don’t skip this step!! I have supplied you with directions, but if you have a fancy tofu press you can use that instead.
How to Make Sofritas Tacos:
- Slice the tofu into 8 slices, and place on a paper towel lined plate. Top with a couple more paper towels and then top with a heavy plate, or cast iron skillet. Let sit for 30 minutes to an hour to press out the moisture.
- Meanwhile, make the marinade by combining all ingredients in a food processor.
- Pulse to combine, it will be slightly chunky.
- Move the marinade to a large bowl, and don’t rinse out the food processor.
- Once you are done pressing the tofu, remove from the paper towels and discard them.
- Heat a large skillet over medium-high heat, and spray with olive oil.
- Add the tofu to the hot skillet, cook for 5 minutes. Then flip and cook for an additional 5 minutes.
- Move the tofu to the food processor and pulse just a couple times until it’s crumbled.
- The add the tofu to the bowl with the marinade, and mix well.
- Marinade for 30-60 minutes (or cover and move to the fridge and marinade overnight).
- When you’re ready to prepare the tacos, heat a large skillet over medium-high heat.
- Add the marinated tofu and any leftover marinade, plus the 1/2 cup water.
- Bring to a simmer, and cook for 10 minutes.
- To assemble the tacos: Lay 2 steamed tortillas on each plate. Top with beans, tomato, red onion, and corn. Top with sofritas, cilantro and cheese.
Sofritas Tofu Tacos Recipe
If you love Chipolte’s sofritas, but don’t want to spend all the money (It cost me $40 for my kiddo and I the other day!!) Then this recipe is for you. It’s about $10 all in, to feed 4 people. A far cry from even one serving at Chipotle.
Here are more healthy plant based dinners I think you will love.
More Plant Based Dinners:
- Vegan Burrito Recipe
- Vegan Mushroom Tacos
- Stir Fried Tofu and Broccoli
- Vegan Cauliflower Tacos
- Grilled Vegan Vegetable Sandwich
“CopyCat” Sofritas Tofu Tacos
Ingredients
- 1 (16-ounce) package extra firm tofu
- Olive oil spray
- ½ cup water
Sofritas Marinade:
- 1 red bell pepper
- 1 tomato quartered
- ½ red onion quartered
- 2 chilies in adobo
- 2 tablespoons adobo sauce from the same can the chilis in adobo
- 2 garlic cloves
- 1 teaspoon red wine vinegar
- 1 teaspoon chile powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Taco Ingredients:
- 8 corn tortillas steamed (directions on container)
- 1 15-oz can black beans drained and rinsed
- 1 tomato diced
- ½ red onion diced
- 1 cup frozen corn thawed
- ¼ cup chopped cilantro
- 4 tablespoons crumbled vegan cheese optional
Instructions
- Slice the tofu into 8 slices, and place on a paper towel lined plate. Top with a couple more paper towels and then top with a heavy plate, or cast iron skillet. Let sit for 30 minutes to an hour to press out the moisture.
- Meanwhile, make the marinade by combining all ingredients in a food processor.
- Pulse to combine, it will be slightly chunky.
- Move the marinade to a large bowl, and don't rinse out the food processor.
- Once you are done pressing the tofu, remove from the paper towels and discard them.
- Heat a large skillet over medium-high heat, and spray with olive oil.
- Add the tofu to the hot skillet, cook for 5 minutes. Then flip and cook for an additional 5 minutes.
- Move the tofu to the food processor and pulse just a couple times until it’s crumbled.
- The add the tofu to the bowl with the marinade, and mix well.
- Marinade for 30-60 minutes (or cover and move to the fridge and marinade overnight).
- When you’re ready to prepare the tacos, heat a large skillet over medium-high heat.
- Add the marinated tofu and any leftover marinade, plus the 1/2 cup water.
- Bring to a simmer, and cook for 10 minutes.
- To assemble the tacos: Lay 2 steamed tortillas on each plate. Top with beans, tomato, red onion, and corn. Top with sofritas, cilantro and cheese.
Nutrition in Taco Sofritas Recipe
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