Easy Chipotle Sofritas Bowl

Easy Chipotle Sofritas Bowl Recipe

By Brand New Vegan


2 cups Brown Rice

2 Tbs Lime Juice

Fresh Cilantro

16 oz Firm Tofu

1 can Pinto Beans, drained (15oz)

New Mexico Red Chile Sauce (optional)

1 Poblano Pepper (roasted)

3 Chipotle Peppers (with Adobo Sauce)

3 cloves Garlic

1 can Fire Roasted Tomatoes (15oz)

1 tsp Oregano

1/2 tsp Salt

1/2 tsp Cumin

1/2 tsp Sugar


1Drain and press tofu while preparing the pepper and sauce

2Roast the Poblano either over a gas burner or under a broiler until charred

3Steam at least 10 minutes in a bag and then remove skin, stem and seeds.

4Add roasted Poblano, Chipotles, Tomatoes, garlic, salt, cumin, oregano, lime juice, and sugar to blender.

5Blend until smooth,

6Steam rice in time cooker (or other preferred method) until done

7Add in lime juice and cilantro and fluff with fork

8Cut tofu into cubes and stir fry in a little veggie broth until browned

9Continue to add broth as necessary to prevent sticking, while chopping up cubes with spatula to make a scrambled consistency

10Once browned, add sauce and pinto beans and stir to combine

11Cook down until liquid begins to evaporate and thicken (about 20 minutes)

12Serve in bowls over rice

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