Name: Spicy Sofritas Tofu Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1 poblano pepper; 1-3 individual chipotle peppers canned in adobo sauce (1 for mild/medium heat, up to 3 for very spicy); 2 tablespoons adobo sauce (from the chipotle peppers can); 2-3 cloves garlic; 2 teaspoons ground cumin; 1 teaspoon chili powder or smoked paprika; 1/2 cup of your favorite salsa; 1/2 teaspoon salt (adjust to taste); 2 tablespoons canola oil (or other neutral oil); 1 14-ounce package extra-firm tofu; Water (about 1/2 cup, plus more as needed)

If you’re craving a bold, smoky, and spicy vegetarian main dish that’s bursting with flavor, you’re in for a treat with this Spicy Sofritas Tofu Recipe. I absolutely love how the smoky roasted poblano and chipotle peppers blend perfectly with the tender tofu to create a satisfying dish you’ll want to make again and again. Whether you’re adding it to tacos, burritos, or a hearty rice bowl, this recipe is fan-freaking-tastic and easy enough to whip up any night of the week!

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Why You’ll Love This Recipe

Flavor-packed and smoky: Roasted poblano and chipotle peppers create a smoky depth that elevates the tofu beautifully.
Protein-rich and vegetarian: Perfect for those looking for a plant-based meal without sacrificing heartiness.
Versatile and easy to serve: Works great in tacos, burritos, and rice bowls—your mealtime flexibility dream.
Simple pantry ingredients: You probably already have most of what you need, making it a quick and satisfying go-to dish.

Spicy Sofritas Tofu Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this recipe plays a key role in building those complex flavors. I like to choose a really fresh poblano pepper—its smokiness is the star here, and fresh chipotle peppers canned in adobo add just the right touch of heat and tang. And when it comes to tofu, extra firm is your best bet for soaking up that delicious sauce.

Spicy Sofritas Tofu Recipe - Ingredients

Poblano pepper: Roasting this slowly is what gives the sofritas its distinct smoky character.
Chipotle peppers in adobo sauce: Adjust the number of chipotles depending on how spicy you want it.
Adobo sauce: Adds that wonderful smoky, slightly sweet depth from the can, so don’t skip it.
Garlic cloves: Fresh garlic shines here, bringing pungent warmth.
Cumin: Toasted cumin powder adds earthiness, perfect with smoky chilies.
Chili powder or smoked paprika: Either works great—smoked paprika gives a subtler smoky note.
Your favorite salsa: I love using a medium-spicy salsa to balance heat and tang.
Canola oil: Neutral oil for sautéing tofu without overpowering flavors.
Salt: Essential for seasoning and balancing all those bold ingredients.
Extra firm tofu: Press it well to remove moisture so it soaks up the sauce beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Spicy Sofritas Tofu Recipe is a fantastic base to make your own. I often switch up the peppers or spice level depending on who I’m cooking for, and it’s so forgiving that you can easily tweak it to suit your cravings or dietary needs.

Less heat/More heat: When I want milder sofritas, I stick to just one chipotle pepper; for a fiery kick, I add all three peppers and a bit extra adobo sauce.
Beans added: Sometimes I stir in black beans or pinto beans for extra protein and texture—totally optional, but my family loves it.
Different greens: Serve over sautéed kale or spinach for a nutritious boost.
Gluten-free adjustments: Make sure your salsa and spices don’t have additives if you’re keeping it gluten-free.

How to Make Spicy Sofritas Tofu Recipe

Step 1: Roast Your Poblano Pepper Until Smoky and Blistered

This step is super important—don’t rush it! I like to hold the poblano directly over a gas flame until the skin blisters and chars evenly, turning it so all sides get that smoky blackened look. If you don’t have a gas stove, no worries—just brush it with oil and pop it under the broiler for about 15 minutes, flipping halfway through until it’s soft and blistered. Once it’s cool, peeling off the charred skin if you want is optional but helps keep the texture smooth.

Step 2: Whip Up the Spicy Sofritas Sauce

Throw the roasted poblano, chipotle peppers, garlic, cumin, chili powder or smoked paprika, and your favorite salsa into a small blender or food processor. Give it a few pulses until it forms a mostly smooth paste. If it seems too thick, a splash of water can help it blend easily. This sauce is the magic—it’s where all the smoky, spicy, and tangy flavors come alive.

Step 3: Prepare the Tofu and Cook It Up

Press your extra firm tofu with a clean kitchen towel or paper towels to squeeze out as much moisture as possible—this is one of the keys I learned for better texture and flavor absorption. Then, crumble or slice it into bite-sized pieces. Heat a drizzle of canola oil in a skillet over medium-high heat and scramble the tofu like you would eggs until it starts to get a bit golden. Add your sofritas sauce and about a half cup of water, stir it all around, and let it simmer gently for 15 to 20 minutes until the sauce thickens and clings to the tofu. Don’t be shy about adding a splash more water if it’s looking dry, and definitely taste and season with salt or a squeeze of lime juice to brighten everything up.

Step 4: Serve It Up and Enjoy!

This spicy sofritas tofu shines in tacos, burritos, or nestled over a big bowl of rice with beans and fresh toppings. I love loading mine up with shredded lettuce, diced onions, fresh cilantro, and a squeeze of lime—so fresh and yummy! This dish is absolutely worth the little extra effort, and I promise it’ll become one of your weeknight favorites.

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Pro Tips for Making Spicy Sofritas Tofu Recipe

Press Tofu Thoroughly: I once skipped this step and ended up with watery tofu that didn’t soak in any sauce—take the time to press it well for best results.
Adjust Spice Gradually: Start with one chipotle pepper if you’re unsure, then add more next time as you get familiar with your heat tolerance.
Simmer Low and Slow: Letting the tofu simmer gently in the sauce helps it absorb flavor and keeps the texture tender, so don’t rush it.
Use a Good Blender: I learned that a sharp blender or mini food processor makes all the difference in getting a silky sauce.

How to Serve Spicy Sofritas Tofu Recipe

Garnishes

I love to top this spicy sofritas tofu with fresh diced onion, cilantro, a squeeze of lime, and sometimes creamy avocado slices. If you want a little crunch, thinly sliced radishes or pickled jalapeños add such a great contrast. The bright, fresh garnishes balance the smoky, spicy-heavy tofu beautifully.

Side Dishes

Pair this dish with fluffy Spanish rice, black beans, or a simple side salad for a complete meal. My favorite go-to is a quick corn and black bean salad—something fresh and light to contrast the richness of the sofritas.

Creative Ways to Present

For special occasions, I like to serve the spicy sofritas tofu in warm corn tortillas with colorful garnishes set out buffet-style so everyone can build their own tacos. Another fun idea is a sofritas rice bowl layered with grilled veggies and a drizzle of crema or vegan sour cream—great for an easy yet impressive meal.

Make Ahead and Storage

Storing Leftovers

I usually store leftover spicy sofritas tofu in an airtight container in the fridge for up to 4 days. It tastes even better the next day because the flavors have had time to meld, making it perfect for meal prep lunches or quick dinners.

Freezing

I’ve frozen sofritas a few times with great results. Just let it cool completely, then pop it into a freezer-safe container or bag. It freezes well for about 2 months. When you’re ready to eat, thaw it overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, I prefer warming the sofritas tofu in a skillet over medium heat with a splash of water or broth to loosen the sauce. This method helps maintain that saucy, tender texture better than microwaving, though the microwave works fine in a pinch.

FAQs

Can I make this Spicy Sofritas Tofu Recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you ensure your salsa and spices don’t contain any hidden gluten ingredients. Using gluten-free certified spices and salsa will keep the dish safe for your needs.
What if I don’t have chipotle peppers in adobo sauce?

If you don’t have chipotle peppers, smoked paprika plus a bit of chili powder can mimic the smoky heat, though you’ll miss the signature chipotle flavor. You could also try adding a dash of liquid smoke for an extra smoky boost.
How do I press tofu effectively?

Wrap your tofu block in a clean kitchen towel or paper towels, and place a heavy skillet or a few cans on top for at least 15 minutes. This presses out excess moisture, helping the tofu crisp up and absorb sauces better.
Can I make this ahead of time?

Yes, this sofritas tofu actually tastes better the next day after the flavors have melded. Prepare it a day ahead and store in the fridge—just reheat gently before serving.

Final Thoughts

This Spicy Sofritas Tofu Recipe has become one of my all-time favorite plant-based dishes. It’s smoky, spicy, and packed with flavor in a way that’s so satisfying, you’ll forget you’re eating tofu. Whether you’re a seasoned vegetarian or simply want to try something new, I encourage you to give this a go—I’m confident it’ll become a staple in your kitchen, just like it did in mine. Grab those fresh poblanos and chipotles, and let’s get cooking!