Sofritas Rice Bowls

Next time there will be a bigger scoop of guacamole.

I had Chipotle's sofritas once, in an airport at like 8:30am when I'd already been traveling for a few hours. I liked it. I would eat it routinely except that our Chipotle is a block away from Mucho Gusto, which is similar except way better (and local) and has among my favorite tofu in town.

But when I saw the spicy sofritas veggie bowls on my favorite food blog, Pinch of Yum, I was excited to try it.

One day, I'll follow the original recipe exactly and make my own sauce. In the meantime, I cheat and buy a chipotle salsa at the store and use that as my sauce.

I almost didn't add any beans because they didn't seem to belong, but I'm so glad I did. They really break up the texture of the tofu and add more depth to the dish.

The Recipe (serves 4):

1 block extra-firm tofu

small jar chipotle salsa (or make the sauce in the Pinch of Yum recipe)

1/4 c water

15 oz can black beans, drained and rinsed

guacamole, for serving

rice, for serving

optional: mexican cheese, sliced green onions, and/or chopped cilantro

Cook the rice. I used brown rice, then squeezed in a small amount of lime and mixed in some chopped cilantro.
Slice the tofu block into layers, so you have 3-4 thin slabs. Press out excess water with paper towels.
Fry the tofu in vegetable oil over medium heat until browned on both sides.
Using a wooden spoon, break up the fried tofu blocks into crumbles.
Add the salsa, water, and beans.
Reduce heat to low and simmer for 15-20 minutes, adding more water if needed.
Layer rice, tofu mixture, guacamole, and other optional toppings (cheese, green onions, cilantro).

The Verdict:

Overall grade: A

Overall reason: Easy, and exactly the type of food I routinely crave

Time to prepare: 25 min

Husband quote: "MORE GUACAMOLE, please."

Comments

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