This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.
Jump to Recipe·Print Recipe·Leave a Review
this recipe
Welcome to the second recipe of the fake Cinco de Mayo series.
If you don’t know what I’m talking about, read my homemade salsa post. Just over here making fun of myself for a little calendar mix up I made.
Regardless, what I have for you is another Mexican inspired recipe, not that you mind, right?! Because who couldn’t use more Mexican food in their lives?
Especially when it’s packed with veggies, and saucy goodness, and it’s vegan!!! I’m going to go ahead and assume that everyone is on board with this.
I mean come on, look at these sofritas burrito bowls! Feast your eyes on that, fake Cinco de MAYO!!!!
And if you’re wondering what sofritas are, these sofritas are inspired by my favorite item to get from Chipotle. It’s tofu that’s fried until crispy and cooked in a thick tomato-y, smokey, spicy sauce. When I go to Chipotle I ALWAYS get the bowls because I can ask them to add as much veggies as I like. And the bowls are better leftover than a burrito or taco. And I almost always add the sofritas. Sorry chicken and steak and carnitas. Saucy, spicy tofu wins my heart.
Part time vegan over here!
I knew I had to get the sofritas sauce perfected because that’s what would make this sofritas burrito bowl taste like I was eating at Chipotle. A few quick google searches told me that although the sauces can vary the main ingredients are a roasted poblano pepper, tomatoes, smoked paprika and a pepper in adobo sauce for smokiness and heat. Sold! I LOVE roasting my own peppers and anything smokey and spicy is the best.
A can of fire roasted tomatoes keeps this sauce easy and thick while still providing lots of flavor. The first time I made the sauce it was too watery. Second time it was perfectly thick and silky smooth. Thanks blender.
Let’s discuss the tofu for a second. I have mastered the method of making tofu crispy by cubing it and cooking it in the oven. This sauteing and crumbling the tofu situation is new to me. BUT it is totally easy. Especially with a non stick pan.
Also, if you are someone who has wanted to get into tofu, but you haven’t been a fan these sofritas burrito bowls are for you. The tofu is cooked in that lovely sofritas sauce with some pinto beans making it hearty and bursting with flavor. I mean, I’m not going to suggest that this tofu tastes just like eating ground beef or anything but it is far from flavorless and can be totally satisfying.
Just give it a chance.
Poor tofu. All it wants is to feed your stomach, and to be loved.
Once the tofu cooks up we add in those pinto beans and that sauce to cook for a few more minutes.
Normally I choose black beans in Mexican inspired recipes but I have recently become obsessed with pinto beans. They are meatier than black beans, have a hint of smokiness that goes perfectly in these sofritas burrito bowls.
Beans are such and cheap way to get some extra fiber and protein into your diet. Cheers to that!
Don’t you just drool over the colors of these sofritas burrito bowls?! I mean how gorgeous!!!
That saucy tofu sofritas is served over some brown rice and along with other burrito favorites – sweet corn, crunchy romaine lettuce, buttery guac, and refreshing cilantro. When mixed together the sauce from the sofritas and the guacamole make a great thick “dressing”, if you will, that turns these sofritas burrito bowls into one hearty salad type meal.
I can’t resist some salty crumbled cotija cheese and a little dollop of sour cream. If you are wanting to keep these sofritas burrito bowls 100% vegan and dairy free you can of course omit the cotija cheese and sour cream. I know there are some vegan sour creams available too.
Also, some salsa would never be a bad idea on these sofritas burrito bowls. May I suggest my homemade salsa I shared earlier this week?
Cause we just know you already are planning to make the salsa for snacking purposes, so why not add it to this burrito bowl?!
These sofritas burrito bowls are insanely good. Vegan, or not, you will be satisfied from these burrito bowls. They are packed with good-for-you ingredients that will keep you full for hours. They only take 40 minutes to make and make great leftovers when the items are stored in separate containers
Perfect dinner, or perfect lunch.
Sofriats burrito bowls, I will always love you. No matter when I eat you. Lunch, dinner, fake cinco de Mayo, or even the real Cinco de Mayo!
I mean does it even matter in the end? Nope.
All that matters are how amazing these sofritas burrito bowls are…and that you eat them!
★5 Stars☆★4 Stars☆★3 Stars☆★2 Stars☆★1 Star☆No reviews
- Author: Emily Koch
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 to 5 1x
- Category: bowls, entree, healthy, salad, easy
- Cuisine: gluten free, vegan, vegetaran
Description
Sofritas burrito bowls make a hearty and nutritious vegan meal. Crumbled tofu cooked in a smokey sauce is on top of rice and all your favorite burrito veggies.
Ingredients
UnitsScale
- 1 brick extra firm tofu
- sauce
- 1 poblano pepper
- 1 15 ounce can fire roasted tomatoes
- 1 to 2 peppers in adobo sauce
- Juice of 1/2 lime
- 1 garlic clove
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 teaspoons olive oil or avocado oil
- 1 15 ounce can pinto beans or black beans, drained and rinsed
- For the bowls
- 4 cups cooked brown rice (see notes)
- romaine lettuce, cut into thin ribbons
- canned corn, drained – or fresh, cut off the cob
- Quick guacamole
- 2 ripe avocados
- Juice of 1/2 to 1 lime
- salt to taste
- garlic powder to taste
- Other toppings:Homemade salsa (prepared in advance) – or other jarred salsa
- cilantro leaves
- lime wedges
- crumbled cotija cheese (omit if vegan)
- sour cream (omit if vegan)
Instructions
- Press and drain the tofu: Either use a tofu press if you have it or wrap the brick of tofu in paper towel or a clean kitchen towel and weigh it down with a small cutting board or cookie sheet on top with cans or jars on top. Allow the tofu to be pressed while you prep the remaining ingredients.
- Roast poblano pepper: You can roast the pepper 2 ways. 1) Arrange your oven rack to be as close to the heat source as possible. Preheat your oven to broiling and place the pepper on a cookie sheet. Once hot roast the poblano pepper until the skin has blistered and become black, use tongs to rotate the pepper every 2 to 3 minutes. 2) If you have a gas stove, light the flame on a stove and place the pepper directly on the flame, the skin of the pepper will begin to blister and turn black – use tongs to rotate the pepper ever 2 minutes until the entire pepper has been roasted.
- Steam the pepper: Immediately after the poblano pepper has been roasted place it in a bowl or dish and cover with a tight fitting lid or piece of plastic wrap. Allow it to sit for 10 minutes – the steam will help lift the charred skin away from the flesh of the pepper.
- Blend the sauce: While waiting for the pepper. To a blender add the can of fire roasted tomatoes, pepper in adobo sauce, lime juice, garlic clove, cumin, and smoked paprika – blend on high until smooth.
- Finish with poblano pepper: Use a paper towel to remove most of the charred skin, leaving some behind for a smoky flavor. Use a knife to chop of the stem and remove the seeds. Add the pepper to the blender and blend into the sauce until smooth.
- Cook the sofritas: Heat a nonstick pan over medium heat. Slice the drained tofu into thin rectangles (see photo in post). Heat up the 2 teaspoons of oil. Place the tofu slices on the pan and allow it to cook until the underside becomes browned, about to 4 minutes. Flip the tofu and use a spatula to break up the tofu into crumbles. Cook for another 5 minutes without tossing so that the tofu gets a little crispy. Add the sauce and the drained beans, stir to combine. Allow the sauce to come to a simmer. Simmer for 5 minutes, or until the sauce has thickened. At this time taste and adjust seasoning as needed.
- Prepare remaining ingredients: while the sofritas continue to cook chop the remaining veggies as instructed above. For the rice, see notes (start cooking rice now if using quick cooking rice). For the quick guacamole: Add the diced avocados to a medium mixing bowl, mash with a fork or potato masher. Add the lime juice, salt, and garlic powder, stir to combine and taste and adjust flavors as needed.
- Assemble the bowls and serve: Place some rice into each bowl you want to prepare. Top with a handful of shredded romaine lettuce, a few spoonfuls of the tofu sofrita, a dollop of the guacamole, some of the corn, cilantro leaves, cotija cheese, sour cream, salsa, and lime wedges. Serve immediately.
- Leftovers: Store all ingredients in seperate containers. Reheat the rice in a microwave with a little bit of water in it and a damp paper towel over top so that the rice is soft and fluffy. Reheat the sofritas gently in the microwave. Assemble as normal.
Notes
Rice: I like to use a quick cooking brown rice that takes 10 minutes to make for this recipe. If using regular rice than make sure to start cooking it at the beginning of the recipe so that it’s ready to use when you are.
Recipe Card powered by
