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Tofu Sofritas

Recipe for restaurant style Tofu Sofritas that can be easily made at home. This can be used as a filling for any Mexican dish. Use it in tacos, burritos or in burrito bowls. I was snacking on it just as is -- it's spicy and very delicious.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Main Course
Cuisine: American
Servings: 4 serving


  • 1 14 oz firm Tofu . blockExtra
  • 1 Onion Small , chopped
  • 1 pepper Small Green , chopped
  • 2 cloves Garlic , finely minced
  • 1 tsp Chipotle chili , chopped
  • 1 Poblano Chili Medium , diced
  • 2 Tomatoes Medium , chopped
  • 1 tsp Oregano Ground
  • 1 tsp Taco Seasoning
  • 2 tsps Lime juice
  • To taste Salt
  • 2 tbsps Cilantro , finely chopped
  • 1 Jalapeno Small , finely chopped


  • Drain the tofu and press it between paper towels with weight placed on top and set aside for 10~15 minute.
  • Dry roast 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.
  • In a large nonstick pan, heat 2tsp oil and add the diced tofu and cook till it is browned on all sides. Remove into a bowl and crumble it up.
  • In the same pan you cooked tofu, heat 2tsp more oil. Add the garlic, jalapeno, green pepper and onion. Cook till the onion turns translucent and the pepper is tender.
  • Next add the roasted poblano, chipotle chili and the tomatoes. Cook till the tomatoes are mushy and slightly dried out.
  • Season with salt, taco seasoning and ground oregano. Add the crumbled tofu and cook, stirring occasionally, until the flavors mingle.
  • Sprinkle with chopped cilantro and squeeze lime juice.


Lets check out what my fellow marathoners have cooked today for BM# 61.
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