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Sofritas Veggie Bowls

  • 1 1/2 cups uncooked jasmine rice
  • 4-5 limes
  • fresh cilantro
  • 16 oz extra firm tofu
  • 1 can pinto beans, rinsed and drained
  • 3 avocados
  • 1/2 cup minced red onion
  • 1 roasted poblano pepper
  • 4 chipotle peppers canned in adobo sauce
  • 2 Tbs adobo sauce
  • 2-3 cloved garlic
  • 1/2 cup fresh tomato salsa
  • 2 Tbs evoo
  • 1/2 tsp salt
  • pinch of sugar

Roast pepper by setting oven to broil.  Coat with oil, place on a baking sheet, and roast for 15 minutes, until it's soft and blistered.

Cook the rice according to package directions, adding the juice of 2 limes. 

Remove poblano stem.  Place in blender with chipotle, adobo sauce,salsa,oil, salt, and sugar.  Plus until it forms a mostly smooth paste.

Slice the tofu and press with paper towels to remove moisture.  Heat a drizzle of oil over medium high heat and stir fry the tofu until it's starting to get golden and crispy.  Scramble it small bits with a spatula.  Add the sauce, 1/2 cup water, and pinto beans.  Simmer for 15-20 minutes, adding more water if necessary.

Mash the avocados.  Stir in red onions, cilantro, and juice of 2 limes.  Season generously with salt.

Layer rice with sofritas and guacamole.


Recipe courtesy of Pinch of Yum.

This entry is related to the following products. Click on any of them for more information.
Garlic, Onion, Red, Cilantro, Peppers Poblano,