sofritas bowl (vegan)


What you need: Serves 4


For the Sofritas:

  • 6 oz can chipotles in adobo (I'm a wimp when it comes to spice so I left these out)

  • 1 small jalapeno

  • 2 cloves garlic

  • 1/2 cup chunky salsa

  • 1/4 red onion roughly chopped

  • 1/2 lime juiced

  • salt to taste (if needed)

  • sugar optional

  • 16 oz firm tofu

  • 1 tsp olive oil

  • 15 oz can black beans drained and rinsed

For the Bowls:

  • 2 cups leftover cooked white rice or quinoa

  • 3 avocados

  • 1/2 lime juiced

  • 1/4 red onion diced

  • salt to taste

  • cilantro

  • lime wedges

What to do:

  1. Add chipotles, jalapeno, garlic, salsa, red onion and lime to a blender or food processor. Combine until smooth (adding water if needed). Taste and add salt if needed.* Set aside until ready to use.

  2. Drain and press tofu. Heat olive oil in a pan over medium heat. Add tofu to the pan and break it apart with a potato masher or wooden spoon. Sauté for 1-2 minutes, or until tofu begins to brown slightly. Add sauce and black beans to the tofu and stir to combine. Allow to cook for an additional 5-7 minutes, stirring frequently.

  3. While the sofritas is cooking, peel and pit avocados. Put in a bowl and mash with a fork. Add lime juice, red onion, salt and cilantro (to taste) and stir to combine.

  4. To assemble bowls, add 1/2 cup of rice to the bowl, followed by 1/2 cup sofritas mixture and a dollop of guacamole. Top bowls with additional cilantro and serve with a lime wedge. 



Recipe from: This Savory Vegan


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