Homemade Sofritas Burrito Bowl with Cilantro Lime Rice
Make your own Homemade Sofritas Burrito Bowl with Cilantro Lime Rice using seasoned tofu, vegetables, and Success® Basmati Rice.
Servings 4 people
Ingredients
Tofu Sofritas
- 1 tablespoon olive oil
- 1 (16-ounce package) extra firm tofu drained and pressed
- 2 chipotle peppers canned in adobo sauce
- 2 tablespoons adobo sauce
- 2 tablespoons tomato paste
- 1 large lemon juiced
- ½ small onion roughly chopped
- 2-3 garlic cloves
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ cup water
Cilantro Lime Rice
- 2 bags Success® Basmati Rice
- 1 bay leaf
- ¼ cup fresh cilantro chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Burrito Bowl Toppings
- ¼ red onion sliced
- 2 bell peppers sliced
- 1 can black beans drained and rinsed
- Additional toppings: Chopped romaine lettuce, guacamole, pico de gallo
Instructions
- Heat olive oil in a skillet over medium heat and crumble drained and pressed tofu, using a wooden spoon or potato masher.
- Meanwhile, combine chiptole peppers, adobo sauce, tomato paste, lemon juice, onion, garlic, sugar, salt, and water together in a food processor. Mix until smooth then transfer to skillet with tofu. Let cook over low-medium heat.
- In a second skillet, cook down sliced red onion and bell peppers. Once cooked, add black beans to skillet to warm up.
- As tofu and veggies cook, bring a pot of water to a boil and toss in bay leaf. Cook rice according to the package directions. After about 10 minutes, remove the bags of rice and discard the bay leaf. Open the bags of rice and pour into a bowl. Stir in fresh cilantro, lime juice, salt, and pepper.
- To assemble burrito bowls, portion out cilantro lime rice at the bottom of each bowl. Top with desired amount of tofu sofritas, veggies, and black beans. Add addititional toppings and serve! Store leftovers in an airtight container in the refrigerator.
