Overhead view of sofritas rice bowl on a wooden countertop.

Sofritas Bowl

  • Servings
    4

Ingredients

  • 3 cups U.S. long grain white rice, cooked
  • 3 cups tofu sofritas
  • 1 cup guacamole
  • 3 tablespoons tomatoes, diced
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons cotija, crumbled

Tofu Sofritas:

  • 16 ounces tofu, extra firm and drained & pressed
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon oregano, dried
  • ½ teaspoon onion powder
  • ½ teaspoon salt, kosher
  • 2 tablespoons canola oil
  • 2 poblanos, roasted & minced
  • 3 tablespoons chipotles, minced and in adobo
  • 2 hot house tomatoes, diced
  • 1 tablespoon tomato paste
  • 4 garlic cloves, minced
  • ¼ cup onion, diced
  • 1 (10-ounce) can canned black beans, drained & rinsed
  • as needed lime juice

Directions

Sofritas Bowl:

  • Cook rice and reserve warm.
  • Prepare sofritos and hold warm until ready to use (sub-recipe).
  • Build bowls in following order:
    -Cooked rice
    -Tofu Sofritas
    -Guacamole
    -Diced tomatoes
    -Chopped cilantro
    -Cotija

Tofu Sofitas:

  • In small bowl, combine tofu and spices.
  • Heat oil in pan and saute spiced tofu until golden brown.
  • Remove tofu and reserve for later use.
  • In a blender combine poblanos, chipotles, tomatoes, tomato paste, onion, and garlic, blending until smooth.
  • Add mixture to pan and bring to a simmer.
  • Add in seared tofu and rinsed beans and cook 15-20 minutes or until beans begin to soften.
  • Adjust the seasoning of the Tofu Sofritas as it cooks with lime juice and salt.