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

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog