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Vegan Sofritas Burrito Bowl

Tofu Sofritas Burrito Bowl

Skip the takeout and make your won Tofu Sofritas Burrito Bowl!
Course Main Course
Cuisine Mexican
Servings 4 servings


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


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.
  • Serve warm.