Description
Sofritas burrito bowls make a hearty and nutritious vegan meal. Crumbled tofu cooked in a smokey sauce is on top of rice and all your favorite burrito veggies.
Ingredients
Units
Scale
- 1 brick extra firm tofu
- sauce
- 1 poblano pepper
- 1 15 ounce can fire roasted tomatoes
- 1 to 2 peppers in adobo sauce
- Juice of 1/2 lime
- 1 garlic clove
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 teaspoons olive oil or avocado oil
- 1 15 ounce can pinto beans or black beans, drained and rinsed
- For the bowls
- 4 cups cooked brown rice (see notes)
- romaine lettuce, cut into thin ribbons
- canned corn, drained – or fresh, cut off the cob
- Quick guacamole
- 2 ripe avocados
- Juice of 1/2 to 1 lime
- salt to taste
- garlic powder to taste
- Other toppings:Homemade salsa (prepared in advance) – or other jarred salsa
- cilantro leaves
- lime wedges
- crumbled cotija cheese (omit if vegan)
- sour cream (omit if vegan)
Instructions
- Press and drain the tofu: Either use a tofu press if you have it or wrap the brick of tofu in paper towel or a clean kitchen towel and weigh it down with a small cutting board or cookie sheet on top with cans or jars on top. Allow the tofu to be pressed while you prep the remaining ingredients.
- Roast poblano pepper: You can roast the pepper 2 ways. 1) Arrange your oven rack to be as close to the heat source as possible. Preheat your oven to broiling and place the pepper on a cookie sheet. Once hot roast the poblano pepper until the skin has blistered and become black, use tongs to rotate the pepper every 2 to 3 minutes. 2) If you have a gas stove, light the flame on a stove and place the pepper directly on the flame, the skin of the pepper will begin to blister and turn black – use tongs to rotate the pepper ever 2 minutes until the entire pepper has been roasted.
- Steam the pepper: Immediately after the poblano pepper has been roasted place it in a bowl or dish and cover with a tight fitting lid or piece of plastic wrap. Allow it to sit for 10 minutes – the steam will help lift the charred skin away from the flesh of the pepper.
- Blend the sauce: While waiting for the pepper. To a blender add the can of fire roasted tomatoes, pepper in adobo sauce, lime juice, garlic clove, cumin, and smoked paprika – blend on high until smooth.
- Finish with poblano pepper: Use a paper towel to remove most of the charred skin, leaving some behind for a smoky flavor. Use a knife to chop of the stem and remove the seeds. Add the pepper to the blender and blend into the sauce until smooth.
- Cook the sofritas: Heat a nonstick pan over medium heat. Slice the drained tofu into thin rectangles (see photo in post). Heat up the 2 teaspoons of oil. Place the tofu slices on the pan and allow it to cook until the underside becomes browned, about to 4 minutes. Flip the tofu and use a spatula to break up the tofu into crumbles. Cook for another 5 minutes without tossing so that the tofu gets a little crispy. Add the sauce and the drained beans, stir to combine. Allow the sauce to come to a simmer. Simmer for 5 minutes, or until the sauce has thickened. At this time taste and adjust seasoning as needed.
- Prepare remaining ingredients: while the sofritas continue to cook chop the remaining veggies as instructed above. For the rice, see notes (start cooking rice now if using quick cooking rice). For the quick guacamole: Add the diced avocados to a medium mixing bowl, mash with a fork or potato masher. Add the lime juice, salt, and garlic powder, stir to combine and taste and adjust flavors as needed.
- Assemble the bowls and serve: Place some rice into each bowl you want to prepare. Top with a handful of shredded romaine lettuce, a few spoonfuls of the tofu sofrita, a dollop of the guacamole, some of the corn, cilantro leaves, cotija cheese, sour cream, salsa, and lime wedges. Serve immediately.
- Leftovers: Store all ingredients in seperate containers. Reheat the rice in a microwave with a little bit of water in it and a damp paper towel over top so that the rice is soft and fluffy. Reheat the sofritas gently in the microwave. Assemble as normal.
Notes
Rice: I like to use a quick cooking brown rice that takes 10 minutes to make for this recipe. If using regular rice than make sure to start cooking it at the beginning of the recipe so that it’s ready to use when you are.
