Skip the takeout and make your own Tofu 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.
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.
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.
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.
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.
Freeze the tofu while it’s still in the package. Once frozen, allow the tofu to thaw, and then press it 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.
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.
Tofu Sofritas Burrito Bowl
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
Make the Sofritas
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.
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.
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.
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
Divide the sofritos, brown rice, and black beans between 4 bowls. Top with the lettuce, salsa, avocado, cheese sauce, and cilantro, if using.
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