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:
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.
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.
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.
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
