Vegetarian Sofritas Tofu Burrito
If you've ever ordered a sofritas tofu burrito at Chipotle, you know how flavorful this plant-based filling can be. Crumbled tofu is simmered in a smoky, spicy sauce with roasted poblano and chipotle peppers, creating a hearty and satisfying base for burritos, tacos, or bowls. This homemade version brings those bold flavors to your kitchen with simple ingredients and a customizable lineup of fresh toppings.
Burritos are one of the best weeknight meals because you can load them up with grains, veggies, and sauces in one simple wrap. In this recipe, sofritas tofu is paired with cilantro-lime quinoa, corn, creamy avocado, crisp lettuce, and juicy tomatoes for a well-rounded vegan and vegetarian dinner. You can also mix and match fillings depending on what you have on hand, making it a flexible and meal-prep friendly option.
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This sofritas recipe starts with roasting a poblano pepper, which adds a smoky depth to the sauce. The sauce is blended with chipotle peppers in adobo, garlic, onion, tomato paste, and spices before being simmered with the crumbled tofu. The result is a savory, slightly spicy sofritas mixture that makes an ideal plant-based burrito filling.
Alongside the sofritas, a quick cilantro-lime quinoa with corn brings freshness and texture, and with the tofu, makes this burrito a wonderful high-protein vegetarian meal. Everything is wrapped in a warm tortilla for a hearty, portable main dish. Pair your burrito with chips and salsa, a side of Mexican-style rice and beans, or a Mango Cucumber Jicama Salad to round out the meal.
Looking for more more easy dinner ideas? Try my salmon tacos, bean enchiladas, or sweet potato quinoa bowls. I also have a free guide with 100+ nourishing meal and snack ideas for even more plant-forward cooking inspiration.
And if you're looking for make-ahead options, check out my roundups of 50+ Vegetarian Meal Prep Ideas and Easy Vegetarian Lunch Ideas for Work.
Ingredients
This plant-based burrito combines a handful of simple yet bold ingredients. The sofritas filling is made with extra-firm tofu, roasted poblano pepper, canned chipotle peppers in adobo sauce, tomato paste, garlic, onion, and spices like ground cumin, chili powder, snoked paprika, and oregano. The quinoa is cooked with lime juice, corn, and cilantro for brightness. Fresh toppings like avocado, greens, and tomato add color and texture-all wrapped up in soft flour tortillas for easy serving.
Substitutions
- Substitute a can of green chiles for the roasted poblano pepper if you're short on time.
- Substitute rice for quinoa.
- Swap in prepared guacamole for the avocado and tomato.
- To make this recipe soy-free, try substituting pinto beans or black beans for the tofu.
- Use any neutral-tasting oil, such as avocado oil, instead of grapeseed oil.
Instructions
Before you make the Sofrito sauce, you'll need a roasted poblano pepper. It adds the most delicious, charred flavor, and it only takes a minute of active work in the kitchen. Roast the pepper for about 20 minutes, or until the skin is blackened and blistered. (Feel free to prep ahead!)
Then cook the quinoa and mix in the lime juice, corn, and cilantro.
Next, prepare the tofu by pressing out the excess liquid. (Read my full tutorial about how to press tofu here.) Then use your fingers to crumble it into little pieces.
To make the sauce, first, pull out the stem from the roasted poblano pepper. Roughly chop the pepper and transfer it to your blender. Then add in the remaining ingredients and blend. Transfer the crumbled tofu to a skillet and stir in the Sofritas sauce from the blender. Cook until it's warm and fragrant.
Finally, load the filling and toppings into tortillas, and enjoy!
Making Ahead and Storage
Sofritas burritos are excellent for meal prep. You can cook the sofritas mixture and quinoa up to 3 days ahead and store them separately in airtight containers in the fridge. Assemble burritos just before eating, or roll and wrap them in foil for a grab-and-go option. Fully prepared burritos can be refrigerated for 3-4 days or frozen for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm in the oven at 350ºF or unwrap from foil and microwave until heated through.
FAQ
Sofritas are made from crumbled tofu simmered in a sauce of roasted peppers, chipotle chiles in adobo, tomato paste, garlic, onion, and spices.
At Chipotle, sofritas are a plant-based protein option made from tofu braised in a spicy sauce. They can be ordered in burritos, tacos, bowls, or salads.
Vegetarian burritos often include a protein (like tofu, beans or lentils), grains (like rice or quinoa), fresh vegetables, salsa, avocado, and leafy greens. Cheese or sour cream can also be added if you eat dairy.
Quinoa is an excellent alternative to rice in burritos. You can also skip the grains and add cauliflower rice, extra veggies, or beans for filling.
Want even more vegetarian meal inspiration?
If you're looking for more ideas beyond this tofu burrito, I've compiled a free list of over 100 plant-based meals and snacks to make meal planning easier. These recipes are simple, satisfying, and full of variety.
📖 Recipe
Vegetarian Sofritas Tofu Burrito
Equipment
- Oven
- Baking sheet (with aluminum foil or a silicone baking mat for lining)
- 2-quart saucepan (or similar size)
- blender
- 12-inch skillet (or similar size)
Ingredients
Sofritas Tofu:
- 1 poblano pepper
- 1 (14 -ounce package) extra-firm tofu
- 2 tablespoons water
- 2 tablespoons grapeseed oil
- 1 tablespoon red wine vinegar
- 2 tablespoons tomato paste
- 3 chipotle peppers in adobo sauce (canned)
- 1 tablespoon adobo sauce from the can
- ¼ cup diced yellow onion
- 3 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dry oregano
- ½ teaspoon salt or to taste
Quinoa:
- ¼ cup dry quinoa
- ¼ cup frozen corn kernels
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
Burritos:
- 4 (10-inch) flour tortillas, warmed (see note)
- 2 small avocados, mashed (about ¾ cup)
- 1 cup chopped romaine lettuce or lettuce of choice
- 1 cup diced tomato
- Mexican-style hot sauce for serving (optional)
Instructions
Roast the Poblano Pepper:
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil or a silicone baking mat.
- Place the poblano pepper on the baking sheet and transfer to the oven. Roast 20 minutes, flipping halfway through, or until the skins are blackened and blistered.
- Remove the roasted poblano pepper from the oven and set aside to cool.
Press the Tofu:
- While the pepper is roasting, remove the tofu from the container and wrap it in paper towels or a clean dish towel.
- Transfer the wrapped tofu to a plate and place something heavy (such as a cast iron skillet) on top to press the tofu for at least 15 minutes. (This helps remove most of the liquid it's packed in.)
- Unwrap the tofu, use your fingers to crumble it into pieces (similar to the size of ground meat), and set aside.
Cook the quinoa:
- In the meantime, add dry quinoa to ¾ cup water in a 2-quart (or similar size) saucepan.
- Cover and bring to a boil, and then reduce the heat to low and simmer for 15 minutes, or until the quinoa is tender and most of the liquid is absorbed
- Stir in frozen corn, cilantro, and lime juice, and cook for 1 minute, or until the corn is warmed through.
- Remove from the heat and set aside.
Blend Sofritas Sauce:
- Pull out the stem of the roasted poblano pepper and discard. Roughly chop the pepper and transfer to a blender.
- Add the water, grapeseed oil, red wine vinegar, tomato paste, chipotles in adobo, adobo sauce, onion, garlic, cumin, chili powder, smoked paprika, oregano, and salt to the blender.
- Cover and blend on high for 1 minute, pausing to scrape the edges of the blender with a spatula as needed, or until the sauce is smooth and evenly mixed.
Cook Sofritas Tofu:
- Transfer the crumbled tofu to a 12-inch skillet over medium heat. Stir in the Sofritas sauce from the blender and cook for 10 minutes, stirring often, or until the mixture is warm and fragrant. Turn off the heat.
Assemble the Burritos:
- Lay a tortilla on a flat surface and spread ¼ of the mashed avocado on the center of the tortilla.
- Add ¼ of the sofritas tofu, cooked quinoa, lettuce, and diced tomato on top of the mashed avocado.
- Fold up the sides of the tortilla and roll it up to form the burrito.
- Repeat with remaining ingredients until all of the tortillas are used.
- Serve with Mexican-style hot sauce if desired.
Notes
- Making Ahead: Cook the sofritas tofu mixture and quinoa up to 3 days in advance and store them separately in airtight containers in the fridge. You can assemble the burritos just before eating or roll and wrap them in foil for a grab-and-go or freezer-friendly option.
- Storage: Wrap prepared burritos in aluminum foil or store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months.
- Reheating: Thaw in the fridge overnight if frozen, then reheat in the oven at 350ºF or unwrap from foil and microwave until warmed through.
- Warming the tortillas helps them hold up to filling and rolling. To warm up tortillas in the microwave, place tortillas on a plate with a damp paper towel on top of each tortilla. Microwave on high for 20 seconds, or until the tortillas are warm. To warm up tortillas in the oven, preheat the oven to 350 degrees Fahrenheit. Wrap the tortillas in aluminum foil and transfer them to the oven. Bake for 5 minutes, or until heated through.
