Sofritas Burrito Bowl

Ingredients

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Green bell pepper

  Sweet, green, raw

  1 large (2-1/4 per lb, approx 3-3/4" long, or 164g

• Pico De Gallo

  Trader Joe's

  4 servings or 120g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Brown rice

  Long-grain, cooked

  4 cup or 780g

• Tofu

  Extra firm, prepared with nigari

  1 block or 454g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Sunflower oil

  High oleic (70% and over)

  2 tbsp or 28g

• Cumin

  Spices, cumin seed

  1 ¼ tsp, whole or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Peppercorn

  Whole peppercorns, black

  ¼ tsp or 0.5g

• Oregano

  Spices, dried

  1 ½ tsp, ground or 3g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Poblano Pepper

  1 pepper or 100g

• Chipotle Peppers

  in Adobo Sauce

  2 servings or 60g

• Adobo Sauce

  Sauce from chipotle peppers

  2 tbsp or 200g

• Water

  Plain, clean water

  ½ cup or 118g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomato paste

  Canned, without salt added

  1 ½ tbsp or 24g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Vinegar

  Cider

  1 tbsp or 15g

• Nutritional Yeast

  Vegan - Whole Foods Market

  ⅓ tbsp or 3g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Prep the tofu: 1.Press the tofu using a heavy object & towels, or your tofu press, for at least 5 minutes to remove any excess moisture. Slice the tofu into about 8 slices. 2.In a skillet, add 1 tb. or so of grapeseed oil over medium-high heat, until shimmering. Add as many slices of tofu as you can fit without crowding. 3.Cook the tofu for 2-3 minutes on each side, or until evenly browned all the way around the outside. Remove from the heat and repeat with remaining slices of tofu. Set aside. 4.Once the tofu has cooled, chop it into very small pieces, or to the size desired.
2. Create a bowl! Add brown rice, veggies, avocado, etc.
3. Prep the spice blend: 5.In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, and peppercorns just until they start to smell fragrant. Add them to a spice grinder or mortar & pestle, along with the oregano and sugar. Grind into a fine powder.
4. Char the poblano pepper: 6.If you have a gas stove, then turn on a burner and use metal tongs to hold the pepper over the flames. Rotate frequently until the pepper is blackened all the way around. You can also grill the pepper, or roast it at a very high heat in the oven until fully browned. 7.Remove the skin, stem and seeds from the pepper.
5. Prep the sauce and braise the sofritas: 8.In a blender or food processor, combine the poblano pepper, chipotle peppers, adobo sauce, about half of the water or broth, 1/2 chopped onion, garlic, tomato paste, soy sauce, vinegar, and optional nutritional yeast. Process until completely smooth. 9.Add the sauce to a large skillet or saucepan along with the chopped, fried tofu. Bring to a gentle boil and then reduce the heat to medium. 10.Add the rest of the water/broth, the salt, and about half of the prepared spice blend. Cover the pan, and cook for 5-7 minutes. 11.Taste for seasoning and add more salt and/or more of the spice blend as desired. Stir, cover again, and cook for about 5 more minutes, or until most of the liquid is absorbed and the raw onion and garlic taste is gone.

Similar Foods

• Burrito Bowl
• Skinny Burrito Bowls
• Turkey Burrito Bowl
• Chicken Burrito Bowl
• BBQ Chicken Burrito Bowls
• Enchilada Tofu Burrito Bowls