Go Back
Serve flavorful Tofu Sofritas over top of rice and garnish it with fresh vegetables and herbs

Sofritas Tofu Burrito Bowls

Make a delicious vegetarian Mexican meal with these spicy tofu and bean sofritas over rice with your favorite burrito toppings.
No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Hezzi-D

Ingredients

  • 16 oz. extra firm tofu pressed and cubed
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 Tablespoons olive oil
  • 3 chipotle peppers in adobo
  • 2 medium sized tomatoes diced
  • 2 Tablespoons salsa
  • 1/4 c. onion chopped
  • 5 garlic cloves minced
  • 1/4 c. cilantro chopped
  • 1 15.5 oz can black beans, drained and rinsed
  • 3 c. rice cooked
  • 1/4 c. cilantro chopped
  • 1/2 c. cheddar cheese shredded
  • sour cream

Instructions

  • In a small bowl combine the paprika, cumin, garlic powder, oregano, onion powder, chili powder, and salt. Add the tofu and toss to cut.
  • 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.
  • In a blender combine the chipotle peppers, tomatoes, salsa, onion, garlic, and cilantro. Blend until smooth.
  • 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.
  • Cook, stirring occasionally, for 10 minutes.
  • To put the bowls together place 3/4 cup of rice in a bowl, top with the sofritas, sprinkle with cilantro, cheese, and top with sour cream.

Notes

Recipe adapted from Host the Toast