Tofu Sofritas Bowl
Ingredients
Sofritas Sauce
-
1
medium
poblano pepper
-
4
peppers
chipotle peppers from can of chipotle peppers in adobo sauce
-
2
tablespoons
adobo sauce from can of chipotle peppers in adobo sauce
-
3-4
cloves
garlic
-
½
cup
fresh tomato salsa
-
2
tablespoons
coconut oil or avocado oil
-
½
teaspoon
salt
-
1
pinch
sugar
Rice
-
1 ½
cups
brown long grain rice, uncooked
-
4-5
tablespoons
fresh lime juice
-
1
handful
finely chopped fresh cilantro
-
1
large pinch
salt
Tofu Sofritas
-
2
tablespoons
neutral oil
-
8
ounces
baby bella mushrooms, sliced
-
1
16-ounce block
extra-firm tofu, pressed
-
1
14-ounce can
pinto beans
Guacamole
-
2-3
medium
avocados, pit removed and peeled
-
½
cup
minced red onion
-
1
handful
finely chopped fresh cilantro
-
4-5
tablespoons
fresh lime juice
Optional Serving Suggestions
-
to taste
cotija cheese or queso fresco
-
to taste
minced red onion
Instructions
- Roast the poblano pepper over an open flame or under a broiler until the skin is dark and blistered, then let it cool.
- Remove the stem from the poblano pepper and blend it with chipotle peppers, adobo sauce, garlic, salsa, oil, salt, and sugar until smooth.
- Cook the rice according to package directions, adding lime juice during cooking. Fluff with a fork and stir in cilantro and salt.
- Slice the tofu into cubes and heat oil in a skillet. Sauté mushrooms until softened, then add tofu and cook until golden.
- Add the sofritas sauce and undrained pinto beans to the skillet, simmering for 15-20 minutes.
- Mash the avocados in a bowl and mix in red onion, cilantro, and lime juice to make the guacamole.
- Serve by dividing rice into bowls, topping with tofu sofritas and guacamole, and garnishing with optional cheese and onion.
Nutrition Facts (estimated)
Servings
6 bowls
Calories
558
Total fat
24g
Total carbohydrates
72g
Total protein
19g
Sodium
1436mg
Cholesterol
0mg
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