Who needs overpriced fast food when you can make the same meal at home that’s not only better for you, but also a fraction of the cost! Homemade Sofritas Burrito Bowls are packed with phytonutrient-rich veggies, organic tofu, and organic brown rice, all of which make for a delicious one-dish meal. Make the rice ahead of time to cut down on prep time!
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Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients
2organic tomatoes (diced)
1green bell pepper (seeded and diced)
2garlic cloves (minced)
½red onion (diced)
1tbspadobo sauce
½tspground cumin
½cupwater
15ozorganic firm tofu (drained)
2cupsorganic brown rice (cooked)
1head organic lettuce (chopped)
1 ½cupsblack beans (homecooked or BPA-free can, drained and rinsed)
½cuporganic salsa
Directions
1
In a food processor, add the tomatoes, bell peppers, garlic, red onion, adobo sauce, cumin, and water and puree until smooth. Set aside.
2
Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.
3
Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.
4
Pour in the pureed mixture, stirring to combine.
5
Continue to cook, stirring regularly, until the liquid reduces, about 15–20 minutes.
6
Assemble the bowls: Divide the cooked rice equally among 4 bowls.
7
Add the lettuce and beans.
8
Top with tofu sofritas and salsa and serve.
Chef's Notes
Cooked Beans If you prefer to cook your own beans, use 1¾ cups cooked beans for every 1 (15-ounce) can of beans.
Soy-Free Substitute 1 (15-oz) can chickpeas for the tofu. Mash with a fork or pulse a couple of times in a food processor.
Prep Make ahead.
Add-ons Add more bulk to this meal by adding guacamole or organic corn. You can also ditch the bowl completely and use this as a burrito filling.
Ingredients
2organic tomatoes (diced)
1green bell pepper (seeded and diced)
2garlic cloves (minced)
½red onion (diced)
1tbspadobo sauce
½tspground cumin
½cupwater
15ozorganic firm tofu (drained)
2cupsorganic brown rice (cooked)
1head organic lettuce (chopped)
1 ½cupsblack beans (homecooked or BPA-free can, drained and rinsed)
½cuporganic salsa
Directions
1
In a food processor, add the tomatoes, bell peppers, garlic, red onion, adobo sauce, cumin, and water and puree until smooth. Set aside.
2
Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.
3
Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.
4
Pour in the pureed mixture, stirring to combine.
5
Continue to cook, stirring regularly, until the liquid reduces, about 15–20 minutes.
6
Assemble the bowls: Divide the cooked rice equally among 4 bowls.
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