Ingredients
Directions
In a food processor, add the tomatoes, bell peppers, garlic, red onion, adobo sauce, cumin, and water and puree until smooth. Set aside.
Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.
Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.
Pour in the pureed mixture, stirring to combine.
Continue to cook, stirring regularly, until the liquid reduces, about 15–20 minutes.
Assemble the bowls: Divide the cooked rice equally among 4 bowls.
Add the lettuce and beans.
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
Directions
In a food processor, add the tomatoes, bell peppers, garlic, red onion, adobo sauce, cumin, and water and puree until smooth. Set aside.
Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.
Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.
Pour in the pureed mixture, stirring to combine.
Continue to cook, stirring regularly, until the liquid reduces, about 15–20 minutes.
Assemble the bowls: Divide the cooked rice equally among 4 bowls.
Add the lettuce and beans.
Top with tofu sofritas and salsa and serve.
