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+ servings

Easy Sofritas Tacos

Servings 2


  • 14 oz. extra firm tofu
  • 1-2 tablespoons olive oil
  • 1 chipotle pepper in adobo sauce
  • 1/2 tablespoon adobo sauce
  • 1/2 jalapeño seeds and veins removed
  • 2 cloves garlic
  • 1/4 teaspoon taco seasoning
  • 1 teaspoon brown sugar
  • 1/2 cup water
  • lettuce tomato, onion, cilantro for garnish
  • sour cream or shredded cheese
  • taco shells or big lettuce leaves…up to you


  • Begin by draining the tofu. We're looking to get a crispy exterior so we get some texture to our filling. I will usually drain my tofu from the packaging liquid, cover it with paper towels on top and bottom, place it between two plates, and then place something slightly heavy on top to press out more liquid.
  • Then slice the tofu in half lengthwise (making two large, thin squares). Pan fry these in a little olive oil for about five minutes on each side so they crisp. Then let them drain on a plate lined with a paper towel to remove excess oil.
  • While those cook, you can prep your sauce/marinade. In a food processor, combine the chipotle pepper, adobo sauce, jalapeño, garlic, taco seasoning, brown sugar and water. Pulse until well combined.
  • Cube or shred the cooked tofu. Now cook in the pepper sauce over medium heat for 3-5 minutes until the liquid begins to reduce and become thicker. While that cooks, prep your taco toppings because you're just about done! Assemble your tacos with your favorite toppings over the sofrita filling.