For the Sofritas:
- 16 ounces extra firm tofu, cubed
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt, divided
- 2 tablespoons olive or canola oil, divided
- 2 roasted poblano peppers, skinned, stemmed, seeded, and chopped*
- 4 chipotle peppers in adobo from the can, minced, plus 1 tablespoon adobo sauce
- 2 medium-sized tomatoes, diced, divided
- 1 tablespoon tomato paste
- ¼ cup onion, chopped
- 5 cloves garlic, minced
- ¼ cup fresh cilantro, chopped, plus more to garnish
- ¼ teaspoon sugar
- 1 (10 oz) can pinto or black beans, drained and rinsed
For the Burrito Bowls:
- 3 cups cooked white rice (1½ cups uncooked)
- Juice of 3 limes
- ¼ cup cilantro, chopped
- 2 avocados
- Salt, to taste
- 4 cups lettuce or greens of choice, packed
- ½ cup shredded cheddar or monterey jack cheese, optional (omit to make the recipe vegan)
- Drain the tofu, then transfer to paper towels. Press out any excess water.
- In a small bowl, combine the smoked paprika, cumin, dried oregano, onion powder, chili powder, and ¼ teaspoon of the salt. Rub the mixture onto the tofu.
- Heat 1 tablespoon of the oil in a skillet over medium-high heat. Add the tofu and saute, stirring occasionally, until golden brown. Remove the tofu from the pan and set aside.
- In a blender or food processor, combine the roasted pobanos, chipotle peppers, adobo sauce, all but a handful of the tomatoes, tomato paste, onion, garlic, cilantro, sugar, and salt. Blend until smooth.
- Add the remaining tablespoon of oil to the skillet and, once heated, add in the sauce mixture. Bring to a gentle boil, then add back in the tofu and the beans and reduce to medium-low.
- Cook, stirring occasionally, for 10-15 minutes, or until the tofu is cooked through, beans are warmed, and the sauce reaches the desired consistency. If the sauce reduces too much, simply stir in a bit more water and warm.
- As the Sofritas cook, squeeze the juice of 1 lime into the cooked white rice. Cover to keep warm.
- Mash the avocados with the juice of two limes, cilantro, and salt, to taste. Set aside.
- To serve, build bowls with rice, lettuce, Sofritas, guacamole, and cheese. Garnish with reserved tomato and cilantro.
To roast the poblanos, rub them with oil and place them on a rimmed baking sheet. Place under the broiler for 10-15 minutes, turning every few minutes until browned and blistered. Remove the peppers from the oven and place in a covered bowl or closed paper bag for 15 minutes. Then, remove the skins, seeds, and stems.