Ingredients

The following ingredients have 6 Servings
  • 1 roasted poblano pepper
  • 4 chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce
  • 3-4 cloves garlic
  • ½ cup fresh tomato salsa
  • 2 tablespoons coconut or avocado oil
  • ½ teaspoon salt
  • pinch of sugar or honey
  • 1½ cups uncooked brown long grain rice
  • 4-5 limes
  • 2 large handfuls fresh cilantro
  • 1-2 tbsp Oil of choice (, for sautéeing)
  • 8 ounces baby bella mushrooms (, sliced)
  • 16- ounce block extra-firm tofu
  • 1 14-ounce can pinto beans (, rinsed and drained)
  • 2-3 avocados
  • ½ cup minced red onion
  • 1 tsp minced red onion
  • 1 tsp crumbled feta (, cotija, or queso fresco)
  • 1 tsp chopped cilantro

Instruction

  • Roast your poblano pepper: carefully hold the pepper over the flame of a gas range, until skin turns dark and blistered. Rotate to treat entire pepper. Alternately, preheat your broiler and lay the pepper 6 inches or so from the heat, directly on the rack with a baking sheet on a rack underneath to catch any liquid. Broil until the skin turns dark and blistered then turn over to treat all sides. Let cool slightly
  • Make the rice: cook rice according to package directions, adding juice of 2 limes. Fluff rice with a fork when done and stir in a handful of chopped cilantro and generous pinch of salt.
  • Make sofritas sauce: remove stem from roasted poblano pepper and place in food processor or blender, along with chipotle peppers, adobo sauce, salsa, oil, salt, and sugar or honey. Pulse until mixture becomes a mostly smooth paste.
  • Make sofritas: slice tofu and press with paper towels to dry. Heat a glug of oil over medium-high heat and then fry mushrooms until softened. Add another glug of oil, then fry tofu until beginning to turn golden and get crispy. Scramble the tofu with a spatula or wooden spoon, then add in sofritas sauce and undrained pinto beans. Simmer about 15-20 minutes, adding more water if necessary.
  • Make guacamole: Scoop the flesh of avocados into a bowl, then mash. Stir in minced red onion, a handful of chopped cilantro, and juice of 2 limes. Season generously with salt.
  • Assemble the sofritas bowls: ladle sofritas over rice, then a generous spoonful of guacamole. Garnish with red onion, cheese, or cilantro, if desired.
  • Remove stem and place in a blender or food processor with the chipotle peppers, adobo sauce, salsa, oil, salt, and sugar.