Fructose Free Vegan Chipotle-Style Sofritas Bowl
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Learn more →Ingredients
4 servings
For the sofritas
- 1 block (14 oz) extra-firm tofu
- 2 tbsp olive oil, divided
- 1 poblano pepper, stemmed, seeded, and roughly chopped
- ½ medium yellow onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 2 chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce
- ½ cup canned diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- ½ tsp salt
- ¼ cup vegetable broth
For the cilantro-lime rice
- 1 cup long-grain white rice
- 2 cups water
- ½ tsp salt
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For the bowl
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp ground cumin
- ¼ tsp salt
For the pico de gallo
- 2 medium roma tomatoes, diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For the guacamole
- 2 ripe avocados, pitted and peeled
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- ¼ cup shredded romaine lettuce (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Drain the tofu and press it firmly between two clean kitchen towels or paper towels, pressing down with your hands or a heavy pan for about 5 minutes, until most surface moisture is removed. Crumble the pressed tofu into rough, irregular pieces about the size of a large pea — uneven crumbles give the best texture.
- 2
Combine the poblano pepper, onion, garlic, chipotle peppers, adobo sauce, diced tomatoes, tomato paste, cumin, oregano, chili powder, and salt in a blender or food processor. Blend until smooth, scraping down the sides as needed, until you have a thick, uniform sauce.
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