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Sofritas Burrito Bowls

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< 1 min read
Summary

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!

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

 2 organic tomatoes (diced)
 1 green bell pepper (seeded and diced)
 2 garlic cloves (minced)
 ½ red onion (diced)
 1 tbsp adobo sauce
 ½ tsp ground cumin
 ½ cup water
 15 oz organic firm tofu (drained)
 2 cups organic brown rice (cooked)
 1 head organic lettuce (chopped)
 1 ½ cups black beans (homecooked or BPA-free can, drained and rinsed)
 ½ cup organic 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

 2 organic tomatoes (diced)
 1 green bell pepper (seeded and diced)
 2 garlic cloves (minced)
 ½ red onion (diced)
 1 tbsp adobo sauce
 ½ tsp ground cumin
 ½ cup water
 15 oz organic firm tofu (drained)
 2 cups organic brown rice (cooked)
 1 head organic lettuce (chopped)
 1 ½ cups black beans (homecooked or BPA-free can, drained and rinsed)
 ½ cup organic 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.

Sofritas Burrito Bowls