Vegan Sofritas Burrito Bowl

Skip the takeout and make your own Vegan Sofritas Burrito Bowl at home! Filled with spicy tofu sofritas, black beans, brown rice, and vegetables, this burrito bowl is a terrific meal for lunch or dinner. This easy recipe is a homemade copycat of a Chipotle favorite. It’s vegan and gluten-free. 

Chipotle Vegan Tofu Sofritas Burrito Bowl

There’s a certain Mexican fast food chain that’s known for being vegan friendly. While I don’t eat take-out often, I was pretty excited when a franchise opened around the corner from my house a few years ago. It made those days when I’m too busy too cook lunch easier, and it was terrific for dinner on busy weeknights.

My go-to order was always a vegan burrito bowl with black beans and tofu sofritas. The last time I ordered one, however, there was a wadded up piece of plastic wrap mixed in with the food. Ewwww!! I reported it to the company, but my complaint wasn’t taken very seriously. I haven’t eaten there since.

Homemade Vegan Sofritas Burrito Bowl

Since then, I’ve been making my own burrito bowls at home. Making them at home means I know exactly what goes into my meal, and I can switch up the bowl’s contents depending on what I’m in the mood for. It might take a little time, but I’d rather control the contents of meal than wonder what might be lurking in my food.

Vegan Sofritas

The star of this recipe is the vegan sofritas made with tofu. To make these sofritas, I freeze the tofu. Freezing it changes the texture and makes it easier for the tofu to soak up sauces and marinades. 

• First you freeze the tofu while it’s still in the package.
• Once frozen, you allow the tofu to thaw in the fridge or a room temperature.
• Then you press the tofu the way you normally would to remove any excess water. I have a tofu press, but you can also use a cast-iron skillet or a heavy book.

Preparing your sofritas can be done in just a few easy steps.

• First you preheat the broiler on your oven.
• Then you place the poblano peppers on a baking sheet and place the sheet under the broiler. You cook the peppers until they char, about 3-5 minutes, and then flip them over and allow the other side to char as well.
• Next you remove from the oven and allow to cool. Once they’ve cooled, you peel off the outer skin and remove the seeds with a sharp pairing knife.
• Next you place the peppers into a blender or food processor along with the vegetable stock, chipotles, adobo sauce, tomato paste, garlic, chili powder, oregano, cumin, black pepper, and sea salt and blend them until smooth.
• Then you heat the oil in a large pan and crumble the tofu into the pan and then add the sauce.
• You cook, stirring frequently, for about 10 minutes, or until most of the liquid has been absorbed by the tofu.

These vegan sofritas are pretty spicy, so if you’re sensitive to heat, cut back on the chipotles. Sofritas are great in tacos, salads, and burritos.

How to Make Your Own Vegan Sofritas Burrito Bowl

Once you have your tofu sofritas made, it’s time assemble your burrito bowl!

• You simply divide the sofritos, brown rice, and black beans between 4 bowls.
• Then you top with the lettuce, salsa, avocado, cheese sauce, and cilantro. 
• Serve and enjoy!

How to Customize your Vegan Sofritas Burrito Bowl

This recipe is very flexible. Feel free to swap out the ingredients that I use in this recipe with whatever you have on hand.

• Pinto beans can be used instead of black beans.
• Guacamole can be used instead of avocado.
• You can add fresh corn, dairy-free sour cream, diced tomatoes, or whatever you have a hankering for.
• You can use store-bought salsa or homemade, if you feel like making your own.
• I used my own cashew cheese sauce, but you can use-store bought cheese if you have some on hand.

Print

Tofu Sofritas Burrito Bowl

Skip the takeout and make your won Tofu Sofritas Burrito Bowl!

Course Main Course

Cuisine Mexican

Yields 4 servings

Author Dianne

Ingredients

For the Sofritas

• 2 poblano peppers
• ½ cup vegetable stock
• 4 chiles from a can of chipotles in adobo sauce
• 2 tablespoons adobo sauce from a can of chipotles in adobo sauce
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 teaspoon ancho chili powder
• ½ teaspoon oregano
• ½ teaspoon cumin
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 teaspoon neutral vegetable oil
• 16 ounce package extra firm tofu, frozen, thawed, drained, and pressed

For the Burrito Bowl

• 2 cups cooked brown rice
• 1½ cups cooked black beans
• 4 cups shredded romaine lettuce
• 1 cup salsa, homemade or store-bought
• ½ cup fresh corn kernels
• 2 avocados, diced
• ½ cup cashew cheese sauce
• 2 tablespoons cilantro, for serving, optional

Instructions

Make the Sofritas

1. Preheat the broiler on your oven. Place the poblano peppers on a baking sheet and place the sheet under the broiler. Cook the peppers until they char, about 3-5 minutes, and then flip them over and allow the other side to char as well.
2. Remove from the oven and allow to cool. Once they’ve cooled, peel off the outer skin and remove the seeds with a sharp pairing knife.
3. Place the peppers into a blender or food processor along with the vegetable stock, chipotles, adobo sauce, tomato paste, garlic, chili powder, oregano, cumin, black pepper, and sea salt. Blend until smooth.
4. Heat the vegetable oil in a large pan over medium-high heat. Crumble the tofu into the pan and then add the sauce. Cook, stirring frequently, for about 10 minutes, or until most of the liquid has been absorbed by the tofu.

Make the Burrito Bowls

1. Divide the sofritos, brown rice, and black beans between 4 bowls. Top with the lettuce, salsa, avocado, cheese sauce, and cilantro, if using.
2. Serve warm.

If you enjoyed this Vegan Sofritas Burrito Bowl, you may also like:

• Double-Shelled Black-Bean Tacos
• Tex-Mex Scrambled Tofu
• Black Bean Mango Salad
• Vegan Fish Taco Bowl