Vegan Chipotle-Style Sofritas Bowl
Smoky, satisfying, and completely plant-based, this burrito bowl delivers everything you'd crave from a fast-casual favorite — made entirely from scratch in your own kitchen. The heart of the dish is the sofritas: crumbled extra-firm tofu that gets pan-crisped until golden, then simmered in a blended sauce of chipotle peppers, poblano, garlic, and adobo until thick and deeply flavored. It's genuinely hard to believe there's no meat involved once that sauce clings to every piece of tofu. Underneath it all sits fluffy cilantro-lime rice, and the bowls get loaded up with cumin-spiced black beans, fresh pico de gallo, and creamy smashed avocado. Every component is built from whole, recognizable ingredients — no dairy, no animal products, nothing hidden. This recipe serves four, making it a great option for meal prep or a weeknight dinner that feels a little more special than the usual routine. Grab a lime wedge, squeeze it over the top, and dig in.
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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)
- 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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