Sofritas Tostada (30 Minute Recipe)

This Sofritas Tostada is made with spicy tofu on a bed of lettuce and topped with a cilantro lime dressing, pico de gallo and other tasty toppings.

I got the inspiration for these tofu tostadas from Chipotle’s classic sofritas bowl, and decided to do my own spin and make it into a Mexican tostada!

What makes this copycat sofritas recipe especially perfect is that it comes together in about 20-30 minutes (depending on how fast your cutting skills are… mine are slow) which means that this is the PERFECT weeknight dinner/bring-to-work lunch meal.

I mean look at that! Who wouldn’t want to open up their lunch to find something so bright and colorful?! And of course it’s super healthy for you!

What is Sofritas?

The meaning of the name “sofritas” comes from the Spanish word “sofrito,” which is a traditional blend of sautéed or braised vegetables, herbs, and spices used to flavor various dishes. The name Sofritas was first introduced by Chipotle in 2014, and is a plant-based protein option that Chipotle added to their menu.

Sofritas is made with braised tofu and a blend of chipotles, roasted peppers and spices. Some call it chili tofu, taco seasoned tofu or spicy braised tofu with a texture similar to chorizo. It provides a flavorful vegetarian or vegan alternative for filling tacos, burritos or quesadillas.

Vegan Sofritas Tostada

To make this tostada salad have a bit more “staying power” I topped it with cotija cheese, and an egg over-easy for some added protein and it was seriously AMAZING! Such a win for those of us who don’t want to spend our precious free-time slaving away in the kitchen.

If you want to make these sofritas entirely vegan simply leave out the egg and cacique or substitute with vegan eggs and cheese.

To really save time, simply make a double batch of the sofritas and then chop up the fresh ingredients right before serving. Now if you can just get through today, we are only two days away from the weekend and that’s pretty darn exciting!

Sofritas Tostada

Yield: 3

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This Sofritas Tostada is made with spicy tofu on a bed of lettuce and topped with a cilantro lime dressing, pico de gallo and other tasty toppings.

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Ingredients

Sofritas Mixture

• 16 oz extra firm tofu (cubed)
• 1 tbs olive oil
• 1/2 onion, diced
• 2 jalapeños, deseeded and diced
• 2 tbs adobo sauce
• 1/4 cup almond milk
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt

Cilantro Lime Dressing

• 1 bunch cilantro
• 4 tbs fresh lime juice (2 limes)
• 1 cup plain greek yogurt

Pico De Gallo

• 2 tomatoes, quartered
• 2 garlic cloves
• 1/2 white onion
• 1/2 cup packed cilantro
• 2 tbs fresh lime juice (1 lime)
• 1 tsp salt
• 1 jalapeño, de-seeded

Sofritas Toppings

• 3 eggs
• 3 Tostada shells
• 3 cups shredded romaine lettuce
• 1 avocado, sliced
• 3 tbs Cotija cheese (I used Cacique)
• 2 limes, quartered

Instructions

Sofritas Mixture

1. Open the tofu package and drain the excess liquid, place the block on a paper towel and pat dry. Cut into small cubes.
2. In a medium-sized pan over a medium heat, add a tbs of olive oil, tofu and onion. Stir occasionally until all sides of the tofu are golden.
3. In a small bowl add the jalapeños, adobo sauce, almond milk, garlic cloves, cumin, chili powder and salt and stir to combine.
4. Once the tofu has turned golden brown, add the sofritas mixture and toss to combine. Reduce to a simmer.

Cilantro Lime Dressing

1. In a food processor, add all of the dressing ingredients and blend until smooth. Set aside.

Pico de Gallo

1. In a food processor add all of the pico de gallo ingredients and pulse together about 4-6 times or until all of the ingredients are finely diced but still chunky.

To serve:

1. Cook 1 egg per tostada (i lightly oil a small pan and cook for about 3-4 minutes).
2. Place a tostada shell on a plate, top with the shredded lettuce, then the sofritas, then add the pico de gallo, cacique cheese and avocado slices then top with the cilantro dressing and egg!

Notes

To make vegan, simply leave out the cacique and the egg.

Save time with this recipe and use store bought pico de gallo and dressing.

Try these Mexican dishes next!

• Chicken Flautas
• Mexican Street Fries
• Loaded Enchiladas
• Mexican Sopes
• BBQ Chilaquiles