Spicy Sofritas Veggie Bowls

• Produce

  • 2 Avocados
  • 2 cloves Garlic
  • 4 Individual chipotle peppers
  • 4 Limes
  • 1 14 ounce can Pinto beans
  • 1 Poblano pepper, roasted
  • 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 1/2 cups Rice, white long grain

• Baking & Spices

  • 1/2 tsp Salt
  • 1 pinch Sugar

• Oils & Vinegars

  • 2 tbsp Canola oil

• Other

  • 2 Huge handfuls of fresh cilantro

Found on pinchofyum.com

Description

Ingredients

• 1½ cups uncooked white long grain rice
• 4-5 limes
• 2 huge handfuls of fresh cilantro
• 16 ounces extra firm tofu
• 1 14 ounce can pinto beans, rinsed and drained
• 2-3 avocados
• ½ cup minced red onion
• 1 roasted poblano pepper (see notes)
• 4 individual chipotle peppers canned in adobo sauce
• 2 tablespoons of the adobo sauce
• 2-3 cloves garlic
• ½ cup fresh tomato salsa
• 2 tablespoons canola oil
• ½ teaspoon salt
• a pinch of sugar (cuts the spicyness a bit)

Directions

• Roast your Poblano Pepper: Hold it over the flame of a gas range or roast in the oven. See notes.
• Make the rice: Cook the rice according to package directions, adding the juice of 2 limes. After cooking, fluff and toss with a handful of fresh chopped cilantro and a pinch of salt..
• Make the sofritas sauce: Roast the poblano pepper until its softened, about 10 minutes (see notes). Remove stem and place in a blender or food processor with the chipotle peppers, adobo sauce, salsa, oil, salt, and sugar. Pulse until a mostly smooth paste forms.
• Make the tofu: Slice the tofu and press with paper towels to remove excess moisture. Heat a drizzle of oil over medium high heat and stir fry the tofu until its starting to get just golden and crispy. Scramble the tofu into small bits with a spatula or wooden spoon. Add the sofritas sauce, ½ cup water, and pinto beans. Simmer for 15-20 minutes, adding more water as necessary.
• Make the guacamole: Mash the avocados. Stir in the red onion, cilantro, and juice of 2 limes. Season generously with salt.
• Assemble the bowls: Layer the cilantro lime rice with the sofritas mixture and a thwap of guacamole on the side.