Spicy Chipotle Tofu Burrito Bowl

• Vegetarian

• Produce

  • 2 Avocados, large
  • 1 cup Black beans
  • 2 handfuls Cilantro, fresh
  • 3 cloves Garlic
  • 4 Individual chipotle peppers
  • 5 Limes
  • 1 Queso fresco and extra cilantro
  • 1/2 cup Red onion

• Refrigerated

  • 16 oz Tofu, extra firm

• Condiments

  • 2 tbsp Adobo sauce
  • 1/2 cup Tomato salsa, fresh

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1 pinch Coconut sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on wholefoodbellies.com

Description

Directions

• Make the rice: Cook the rice according to the directions on the packet. Once it is cooked, add in the juice of 2 limes and a handful of chopped cilantro
• Pop the chipotle peppers, adobo sauce, salsa, oil, salt, and sugar into a blender and pulse until it becomes smooth
• Slice the block of tofu into about 10 slices and press with paper towels to remove any excess moisture. Heat some oil over medium high heat and stir fry the tofu until its starting to get a little bit golden. Once slightly golden, use a whisk to mash and scramble the tofu into small bits
• Once scrambled, add in the chipotle sauce, with ½ cup water, and the black beans. Simmer for 15 mins and then remove from heat
• For the guacamole mash the avocados in a medium bowl, add in the juice from 3 limes, the rest of the cilantro and the onion. Add some salt if you feels it needs it (I usually dont) Stir well to combine
• To serve: Pop some rice into the bowl, top with the chipotle tofu mixture, a dollop of guacamole and some queso fresco. Enjoy