Since I tried Chipotle Sofritas for the first time, I knew I wanted to re-create that recipe at home. You see Dave and I have a healthy relationship with Chipotle; and while I love their product, I have been trying very hard to save money and be more frugal with my budget. One of the first places that I started cutting money from was eating out and yes, Chipotle counts as eating out for us. By the way Dave pronounces Chipotle = “Chipot-tay” just to get on my nerves.
I have no problem with repurposing food. Actually, I love leftovers and had sofritas on a salad, on corn tortillas and with sweet potato chips (like nachos). The thing I love about making a homemade version of a favorite food, is that I can also add whatever ingredients I like to go with it!
Personally I love the fajita vegetables at Chipotle, however I also love adding zucchini and squash to my onion and pepper mix. I normally don’t add any cheese or sour cream, but I do love the guacamole. Unfortunately the guacamole is an extra charge when you get sofritas at Chiptole, which I totally was not used to after getting the veggie bowl for so long. This girl loves her guacamole!
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This dish is very affordable, it only takes one package of tofu and some other staple pantry items to make. I was surprised by how easy this was to prepare. Once I got the tofu started, I was able to make my veggies and easy guacamole, getting dinner ready in about 30 minutes and for under $10.
What I love about Chipotle is that they don’t hold back on the spice on their sofritas. If you like things very spicy I would encourage you to add an extra 1/4 teaspoon or more of Cayanne pepper to this recipe. I had my nonvegetarian sister try this recipe out and she loved it! She actually asked if she could have some for lunch the next day.
Lately, tofu is a staple item for me. It’s an inexpensive protein source that is easily digestible. I’ve been mostly vegetarian since I was 12 years old, so I’m pretty used to cooking with tofu. But I can say, this is the first time I’ve used tofu in this manner. And I have to say it’s pretty genius.
Tofu has many other benefits. Besides being affordable is that it’s low fat, packed with protein and is a good source of calcium and vitamin E. Tofu has been shown to help lower bad cholesterol, reduce symptoms associated with menopause and may lowers the risk of cancer.
Like most other tofu preparation, be sure to press your tofu first. You can use the paper towel and weight method I described in balsamic tofu or you can get one of these awesome tofu presses (affiliate link)! If you get a tofu press, you can press your tofu and marinade it all in the same container.
I like to make my fajita veggies in a big skillet (affiliate link), it makes it easy to get all my veggies cooked at once. This is key for me to get my food on the table quickly.
While tofu is cooking, make fajita veggies and your favorite guacamole.
Homemade Chipotle Sofritas
- Cut and press tofu for 1 hour before staring. Use the paper towel or tofu press.
- Once the tofu is drained, crumble into medium sized pot. I just chopped into large chunks and crumbled between my hands.
- Add 1/2 tbs. coconut oil.and allow tofu to cook 5 minutes.
- Add tomato paste, salsa, chili powder, salt, paprika and cayenne pepper. Stir well. Add between 2 tbs and 1/4 cup water. Cover and simmer 25 minutes.
- While tofu is simmering make fajita veggies and guacamole.
- Slice/chop veggies. add to large skillet over medium heat. Spray pan with coconut oil before adding veggies. Sautee 7-10 minutes. Turn to medium low add 2 tbs. water, and spices. Simmer for 5 minutes.
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What About You?
- What do you get at Chipotle?
- Have you ever made your favorite dish from a restaurant/fast food at home?