Nickel Allergy Friendly 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
- 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
- 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)
Can be omittedromaine lettuce
- 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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