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Another bowl meal for the win! Tofu Sofritas Bowl hits all the right notes for a satisfying Mexican inspired meal in a bowl.
Lots of goodies in these Tofu Sofritas Bowl. We have a base layer of rice. The spicy tofu Sofritas and then a variety of toppings such as grilled corn, avocado, tomatoes, cilantro, green. onions, limes. And, for those that may want a little extra something to top it off, I’ve included some vegan cashew Queso (with a little bit of nutritional yeast added to that recipe for a yellow, cheesy color).
So yummy and satisfying! Give these Tofu Sofritas Bowl a try!
PrintTofu Sofritas Bowl
Ingredients
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:
Rice
Grilled corn (off the cob)
sliced avocado
grape tomatoes, cut in half
Lime slices
chopped cilantro
Instructions
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.
Notes
Blend one can of chipotles in adobo. Fill ice cube trays with blended chipotles and freeze. I used two cubes (thawed) for this dish.