Sofritas Veggie Bowls
- 1 1/2 cups uncooked jasmine rice
- 4-5 limes
- fresh cilantro
- 16 oz extra firm tofu
- 1 can pinto beans, rinsed and drained
- 3 avocados
- 1/2 cup minced red onion
- 1 roasted poblano pepper
- 4 chipotle peppers canned in adobo sauce
- 2 Tbs adobo sauce
- 2-3 cloved garlic
- 1/2 cup fresh tomato salsa
- 2 Tbs evoo
- 1/2 tsp salt
- pinch of sugar
Roast pepper by setting oven to broil. Coat with oil, place on a baking sheet, and roast for 15 minutes, until it's soft and blistered.
Cook the rice according to package directions, adding the juice of 2 limes.
Remove poblano stem. Place in blender with chipotle, adobo sauce,salsa,oil, salt, and sugar. Plus until it forms a mostly smooth paste.
Slice the tofu and press with paper towels to remove moisture. Heat a drizzle of oil over medium high heat and stir fry the tofu until it's starting to get golden and crispy. Scramble it small bits with a spatula. Add the sauce, 1/2 cup water, and pinto beans. Simmer for 15-20 minutes, adding more water if necessary.
Mash the avocados. Stir in red onions, cilantro, and juice of 2 limes. Season generously with salt.
Layer rice with sofritas and guacamole.
Recipe courtesy of Pinch of Yum.