Dana Slatkin

Farmgirl Tofu Chile Sofritas

tofu sofritas

Photo credit:veganroad.com

School’s out and summer vacation is on! My ecstatic kiddos are already running off to playdates, swim parties, shopping excursions and late-night gatherings. With all the coming and going, it’s time I embrace my summer job as chief facilitator of fun (and on-call driver).

But I have a way to coerce my kids to spend an afternoon with mom. I call it the Chipotle Effect.
Whenever I need a casual catch-up with my kids, I simply suggest going to Chipotle. It’s always a guaranteed “yes” and the perfect way to bond over healthy tostada bowls. Just ask one of my teenagers.

If you haven’t been to a Chipotle lately, there is a brand new vegan option next to the rice and beans. Called Sofritas (sautéed in Spanish), the hearty stew is made with organic tofu, crumbled into bits and simmered with chipotle peppers (natch) in a fiery red sauce. It looks enticing and tastes even better. There’s plenty of juice to soak into rice and enough heat to leave your mouth feeling frisky.

I soon found myself craving some of that tofu togetherness at home. So I got to tinkering. Starting with my recipe for lentil tacos, I sautéed organic tofu and kept adding chiles and spices until it had enough kick. Less than fifteen minutes and a bottle of Mexican beer later (some for the tofu, the rest for me), I was quite happy with my Farmgirl sofritas.

Served over rice, inside a toco, or nestled into a breakfast burrito along with the usual Mexican fixings (guacamole, lettuce, cheese, salsa), this recipe will please vegans, vegetarians, and even reluctant teenagers.

But don’t worry, Chipotle, we’ll be back in line soon enough.

What to make for the rest of your meal? Try these on Father’s Day or any day this summer…

Cucumber Pineapple and Cilantro Cocktail

Iceberg Lettuce with Light Ranch Dressing

Tamale Pot Pie

Dulce de Leche Pudding

Enter the June Cooking Contest for a chance to win this beautiful wooden salad bowl for your summer entertaining!

Disclaimer: This post may contain affiliate links, earnestly intended to help dear readers make informed consumer choices while supporting invaluable, unsponsored, free-of-charge and delicious content.

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Comments

  1. debora dale/memento says:

    Dana…you’ve done it again! I love the layering of all these complex flavors. Will make this this weekend…and you’re very clever to follow the Chipotle lead with kids…happy summer!

  2. Ron says:

    great recipe..tasted just like the real thing!

  3. Colette (aka Coco) says:

    Great recipe. I’m putting it on the table for our veggie nite. Cheers!

  4. mike says:

    This recipe was fantastic. Thank you so much for spending the time to create it!

  5. Josh says:

    I just wanted to say thank you. My girlfriend has work on Valentine’s day and the closest Chipotle with Sofritas is about 2 and a half hours away. So I’m going to make her this and surprise her.

  6. Dana Slatkin says:

    What a guy! Hope she loves it. Thanks, Josh, and have a happy Valentine’s Day!

  7. Greg says:

    I just googled “Chipotle Sofritos Clone” and came upon your website.. love all that I see so far.. up above it says “toco”.. is that a typo or do you have a “Toco” recipe on your website instead of “taco?

    Cheers
    Greg

  8. Dana Slatkin says:

    I have not posted the Lentil Taco filling but great idea! I do have a lentil meatball recipe you might like… http://www.danaslatkin.com/kitchen/vegan-lentil-meatballs/
    Thanks and have a happy Valentine’s Day!

  9. Tesha says:

    Delicious! Thank you for sharing and taking the time to create!!!

  10. Heather says:

    I make this every week

  11. Monica says:

    My fiancee is addicted to the Chipotle sofritas, and this gets his seal of approval. Fantastic!

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