Sofritas Tofu Burrito Bowls
Recipe type: Tofu
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Make a delicious vegetarian Mexican meal with these spicy tofu and bean sofritas over rice with your favorite burrito toppings.
  • 16 oz. extra firm tofu, pressed and cubed
  • 1 t. paprika
  • 1 t. cumin
  • 1 t. garlic powder
  • ½ t. oregano
  • ½ t. onion powder
  • 1 t. chili powder
  • 1 t. salt
  • 2 T. olive oil
  • 3 chipotle peppers in adobo
  • 2 medium sized tomatoes, diced
  • 2 T. salsa
  • ¼ c. onion, chopped
  • 5 garlic cloves, minced
  • ¼ c. cilantro, chopped
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 3 c. rice, cooked
  • ¼ c. cilantro, chopped
  • ½ c. cheddar cheese, shredded
  • sour cream
  1. In a small bowl combine the paprika, cumin, garlic powder, oregano, onion powder, chili powder, and salt. Add the tofu and toss to cut.
  2. Heat 1 tablespoon of oil in a large skillet over medium high heat. Add the tofu and saute, stirring occasionally, until brown. Remove the tofu and set aside.
  3. In a blender combine the chipotle peppers, tomatoes, salsa, onion, garlic, and cilantro. Blend until smooth.
  4. Add the remaining oil to the skillet over medium heat. Add in the sauce mixture. Bring to a gentle boil and add in the tofu and beans.
  5. Cook, stirring occasionally, for 10 minutes.
  6. To put the bowls together place ¾ cup of rice in a bowl, top with the sofritas, sprinkle with cilantro, cheese, and top with sour cream.
Recipe adapted from Host the Toast
Recipe by Hezzi-D's Books and Cooks at