Ingredients

The following ingredients have 6 Servings
  • 16 ounces extra firm tofu, cubed
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt, divided
  • 2 tablespoons olive or canola oil, divided
  • 2 roasted poblano peppers, skinned, stemmed, seeded, and chopped*
  • 4 chipotle peppers in adobo from the can, minced, plus 1 tablespoon adobo sauce
  • 2 medium-sized tomatoes, diced, divided
  • 1 tablespoon tomato paste
  • 1/4 cup onion, chopped
  • 5 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped, plus more to garnish
  • 1/4 teaspoon sugar
  • 1 (10 oz) can pinto or black beans, drained and rinsed
  • 3 cups cooked white rice (1 1/2 cups uncooked)
  • Juice of 3 limes
  • 1/4 cup cilantro, chopped
  • 2 avocados
  • Salt, to taste
  • 4 cups lettuce or greens of choice, packed
  • 1/2 cup shredded cheddar or monterey jack cheese, optional (omit to make the recipe vegan)

Instruction

  • Drain the tofu, then transfer to paper towels. Press out any excess water.
  • In a small bowl, combine the smoked paprika, cumin, dried oregano, onion powder, chili powder, and 1/4 teaspoon of the salt. Rub the mixture onto the tofu.
  • Heat 1 tablespoon of the oil in a skillet over medium-high heat. Add the tofu and saute, stirring occasionally, until golden brown. Remove the tofu from the pan and set aside.
  • In a blender or food processor, combine the roasted pobanos, chipotle peppers, adobo sauce, all but a handful of the tomatoes, tomato paste, onion, garlic, cilantro, sugar, and salt. Blend until smooth.
  • Add the remaining tablespoon of oil to the skillet and, once heated, add in the sauce mixture. Bring to a gentle boil, then add back in the tofu and the beans and reduce to medium-low.
  • Cook, stirring occasionally, for 10-15 minutes, or until the tofu is cooked through, beans are warmed, and the sauce reaches the desired consistency. If the sauce reduces too much, simply stir in a bit more water and warm.
  • As the Sofritas cook, squeeze the juice of 1 lime into the cooked white rice. Cover to keep warm.
  • Mash the avocados with the juice of two limes, cilantro, and salt, to taste. Set aside.
  • To serve, build bowls with rice, lettuce, Sofritas, guacamole, and cheese. Garnish with reserved tomato and cilantro.