Whether you are a tofu fan or not doesn’t matter when it comes to this vegan spicy sofritas bowl. Frankly, I’m not sure there’s a person on this big round planet who wouldn’t love these tiny bits of savory heaven paired with your favorite taco toppings.
A few years back when Chipotle introduced their tofu sofritas on the menu, many people gained a new respect, and even love, for this lovely concoction. It was, in fact, fairly brilliant to combine scrambled tofu with sofrito, a versatile sauce that’s popular in Latin America that contains tomatoes, peppers, cilantro, onions and garlic. So I give thanks to Chiptole for inspiring me and countless others to create our own versions of sofritas at home. This meal is healthy and super simple to make, and at home I never have to pay extra for guac.
1 block of extra-firm tofu
1 Tbsp. olive oil
1 small onion, chopped
3 cloves of garlic, peeled
2 chipotle peppers in adobo sauce
2 Tbsp. adobo sauce
2 roma tomatoes, quartered
2 Tbsp. cilantro
2 tsp. smoked paprika
2 tsp. cumin
Salt and pepper
1 can black beans, warm and seasoned with salt and pepper
Guacamole or avocado
Cotija cheese or vegan cheese
Rice or quinoa
About 30 minutes before cooking, drain the tofu, wrap it in a kitchen towel and press it. You can do this by placing a plate on top of the tofu, and then a heavy item, like a stock pot, on top of the plate for about 10 minutes. This will help remove excess water from the tofu.
Combine all ingredients for the sofritas, except for the tofu, in a food processor and process until smooth.
Heat olive oil in a skillet over medium high heat. Drop in the tofu and scramble like you would eggs, breaking the tofu into small pieces. Add the sofritas sauce, along with ¼ c. of water, and simmer for 15 minutes. If the sauce gets too thick, add a little more water. Season with salt and pepper.
To assemble the bowls, add rice or quinoa. Top with sofritas, black beans, guacamole, tomatoes, cilantro, jalapenos, and cheese. Serve immediately!