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
1In a food processor, add the tomatoes, bell peppers, garlic, red onion, adobo sauce, cumin, and water and puree until smooth. Set aside.
2Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.
3Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.
4Pour in the pureed mixture, stirring to combine.
5Continue to cook, stirring regularly, until the liquid reduces, about 15–20 minutes.
6Assemble the bowls: Divide the cooked rice equally among 4 bowls.
7Add the lettuce and beans.
8Top 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
1In a food processor, add the tomatoes, bell peppers, garlic, red onion, adobo sauce, cumin, and water and puree until smooth. Set aside.
2Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.
3Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.
4Pour in the pureed mixture, stirring to combine.
5Continue to cook, stirring regularly, until the liquid reduces, about 15–20 minutes.
6Assemble the bowls: Divide the cooked rice equally among 4 bowls.
7Add the lettuce and beans.
8Top with tofu sofritas and salsa and serve.
