1 block firm tofu, pressed and drained of excess water, crumbled
1 can black beans, drained and rinsed
1/2 onion, chopped
1 Tbls. oil
For the Sauce:
1 poblano pepper, roasted and peeled
2 Tbls. chipotle in adobo (see note below)
3 cloves garlic
1/2 C. salsa
1/2 C. water
1 tsp. cumin
tsp. smoked paprika
1 tsp. sugar
1/2 tsp. oregano
Salt & pepper to taste
For the bowls:
Grilled corn (off the cob)
grape tomatoes, cut in half
Make the tofu Sofritas:
Combine sauce ingredients in blender and process until smooth. Set aside.
In large saucepan, add oil and onions. Sauté until onions start to soften. Add crumbled tofu and cook until tofu starts to turn golden.
Add sauce and black beans to tofu. Cover and simmer about 15 minutes. Season to taste with salt and. pepper.
Assemble the bowls:
Add rice to bowls. Top with some tofu Sofritas and other toppings as desired. Squeeze lime over top.
Blend one can of chipotles in adobo. Fill ice cube trays with blended chipotles and freeze. I used two cubes (thawed) for this dish.