Sofritas Tofu Burrito Bowls



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)


  1. Drain the tofu, then transfer to paper towels. Press out any excess water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. As the Sofritas cook, squeeze the juice of 1 lime into the cooked white rice. Cover to keep warm.
  8. Mash the avocados with the juice of two limes, cilantro, and salt, to taste. Set aside.
  9. 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.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s