One of my favorite go-to restaurants when I am in a hurry is Chipotle. They have some great plant based meal options, and one of my favorites is their sofritas burrito bowl. Sofritas is tofu that has been cooked in some fantastic spices, and leaves you feeling full and satisfied. I decided to make a version of this at home, and it turned out great!
I made mine with homemade taco seasoning and homemade guacamole. You can find both recipes here, but you can absolutely use store bought seasoning and guacamole as well.
This meal is packing great flavor, has 26g of protein per serving, and makes great leftovers. Enjoy!
This recipe is inspired by the sofritas burrito bowl from Chipotle. It is delicious, filling, and makes great leftovers.
- 1 Red Bell Pepper Sliced
- 1 Yellow Bell Pepper Sliced
- 1 Green Bell Pepper Sliced
- 1 Yellow Onion Sliced
- 1 Garlic Clove Minced
- 1 c. Black Beans
- 1 c. Corn
- 2 Tbsp Cilantro
- 1 Block Extra Firm Tofu
- 2 Tbsp Olive Oil
- 1 Lime Sliced
- Homemade Taco Seasoning Recipe to Follow
- 1 c. Medium or Long Grain Brown Rice
- 2 c. Water
- Parchment Paper
- 2 Tbsp Salsa
- 2 Tbsp Guacamole Recipe to Follow
- 1 Tbsp Chili Powder
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Oregano
- 1/8 Tsp. Red Pepper Flakes
- 1/2 Tsp Onion Powder
- 2 Tsp Cumin
- 1/2 Tsp Paprika
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 3 Avocados
- 1/4 Red Onion Diced
- 1 Garlic Cloves Minced
- 3/4 Tsp Fresh Thyme Chopped
- 1/4 Tsp Olive Oil
- 3/4 Tsp Salt
- 3/4 Tsp Black Pepper
- 1 Lime Juiced
- 1 Vine Ripened Tomatoes Seeded and Diced
- 1 Tbsp Cilantro Chopped
Preheat oven to 400 degrees
If you don't have a tofu press (I don't), simply remove tofu from package, pat dry with paper towels. Place a paper towel (or two) on a plate, then place the block of tofu on top of the paper towel, then place another paper towel (or two) on top. Find a somewhat heavy pot or cookbook to place on top. The idea is you want to be pushing all of the excess liquid out of the block of tofu, but you don't want something so heavy that it crushes the tofu. Leave the book or pot on top of the tofu, set aside for about 15-20 minutes. If the tofu is releasing so much liquid that it is pooling water on the plate, then repeat this same process again with dry paper towels.
Rinse brown rice in a strainer.
Bring 3 c. of water to a boil in medium size pot.
Once water is boiling, add rinsed rice. Stir rice, reduce heat, cover and let simmer for 35-45 minutes or until all water is absorbed. Once all water is absorbed, remove from heat, and let it rest for at least 5 minutes. This will help your rice turn out fluffy and tender.
Take the block of drained tofu, and with your hands or a fork, break it up into small pieces.
Add taco seasoning to the tofu. Mix well to ensure the seasoning is evenly dispersed.
Line a cookie sheet with parchment paper, and spread tofu out in an even layer. Cook in the oven for 30 minutes or until the tofu is firm but not crispy.
Meanwhile, heat 2 tbs of olive oil over medium heat. Add sliced onion. Cook for 4-5 minutes.
Add minced garlic. Cook for 1-2 minutes.
Add bell peppers, a pinch of salt and pepper, and let cook for 10-15 minutes or until the bell peppers are fork tender.
While the peppers and onions are cooking, rinse the corn and black beans in a strainer. Combine in a bowl. Add the juice from half a lime, 1/8 tsp salt, 1/8 tsp black pepper, and 2 tbs chopped cilantro.
To serve, layer the rice, black beans and corn, tofu, and peppers in a bowl.
Add lime, your favorite salsa, guacamole, and Tabasco to taste. Enjoy!
Combine all spices in a bowl. Mix to combine.
Cut avocados in half, remove the pit, scoop out flesh into medium size bowl. (*I reserve the pit from one of the avocados to add into the finished guacamole. It helps keep it from oxidizing and turning brown.)
Add red onion, tomatoes, garlic, thyme, olive oil, cilantro, salt, pepper, and juice of 1 lime. *Season with more lime or S&P to taste