Bowls
Chipotle Inspired Sofritas Burrito Bowl
A build-at-home burrito bowl with crumbled chipotle-poblano tofu, cilantro-lime rice, black beans, fajita vegetables, fresh salsa, lettuce, and guacamole.
Inspired by Chipotle
Prep
35 min
Cook
35 min
Serves
4 servings
Difficulty
Medium
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 20 ingredients
- • 14 ounces extra-firm tofu, drained
- • 1 medium poblano pepper
- • 2 tablespoons neutral oil, divided
- • 1/2 medium yellow onion, finely chopped
- • 3 garlic cloves, minced
- • 2 chipotle peppers in adobo, finely chopped
- • 1 tablespoon adobo sauce
- • 1 teaspoon ground cumin
- • 1/2 teaspoon dried oregano
- • 1 tablespoon tomato paste
- • 3/4 cup low-sodium vegetable broth
- • 1 tablespoon red wine vinegar
- • 3 cups cooked cilantro-lime rice, hot
- • 1 1/2 cups cooked black beans, drained and warmed
- • 1 red bell pepper, sliced into strips
- • 1/2 red onion, sliced
- • 1 cup fresh tomato salsa
- • 2 cups shredded romaine lettuce
- • 1 cup prepared guacamole
- • 1 lime, cut into wedges
View ingredient-by-ingredient match
- 14 ounces extra-firm tofu, drainedMissing
- 1 medium poblano pepperMissing
- 2 tablespoons neutral oil, dividedMissing
- 1/2 medium yellow onion, finely choppedMissing
- 3 garlic cloves, mincedMissing
- 2 chipotle peppers in adobo, finely choppedMissing
- 1 tablespoon adobo sauceMissing
- 1 teaspoon ground cuminMissing
- 1/2 teaspoon dried oreganoMissing
- 1 tablespoon tomato pasteMissing
- 3/4 cup low-sodium vegetable brothMissing
- 1 tablespoon red wine vinegarMissing
- 3 cups cooked cilantro-lime rice, hotMissing
- 1 1/2 cups cooked black beans, drained and warmedMissing
- 1 red bell pepper, sliced into stripsMissing
- 1/2 red onion, slicedMissing
- 1 cup fresh tomato salsaMissing
- 2 cups shredded romaine lettuceMissing
- 1 cup prepared guacamoleMissing
- 1 lime, cut into wedgesMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
Pressing and browning the tofu before sauce is added prevents a watery, spongy filling. Keep the crumble irregular and leave the sofritas slightly saucy so it seasons the rice without turning the bowl soupy.
Planning, storage, and serving
Storage and reheating
Refrigerate sofritas, rice, beans, and vegetables in separate airtight containers for up to 4 days. Store lettuce, salsa, and guacamole separately and reheat hot components to steaming before assembly.
Make-ahead tips
The sofritas can be cooked up to 3 days ahead and improves after resting. Prepare rice, beans, and fajita vegetables a day ahead, but cut lettuce and add guacamole close to serving.
What to serve with it
- - Roasted chili-corn salsa
- - Baked tortilla chips
- - A crisp cabbage-lime slaw
Equipment needed
- - Tofu press or weighted skillet
- - Two large skillets
- - Broiler or gas burner and tongs
Difficulty explained
Several components cook separately, but each uses basic techniques; organized prep and a properly reduced sofritas sauce keep the bowl fresh rather than watery.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Plain tempeh
Use an equal weight of plain tempeh, crumble it finely, and simmer it in the recipe's sauce until tender.
Pinto beans
Use the same measured amount of cooked, drained pinto beans.
Flat-leaf parsley
Use the same volume of chopped flat-leaf parsley if cilantro is disliked.
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Pitfalls to Watch Out For
- Skipping the tofu press leaves excess water that prevents browning and dilutes the chile sauce.
- Adding cold toppings before the hot ingredients are portioned wilts the lettuce and warms the guacamole.
- Reducing the sauce until dry makes sofritas crumbly; stop when it clings to the tofu but still looks moist.
Nutrition Context
- Tofu and black beans provide plant protein and fiber, while guacamole adds mostly unsaturated fat.
- Sodium varies widely with canned beans, broth, salsa, and adobo; rinsing beans and using low-sodium broth keeps it more moderate.
FAQ
What gives sofritas its signature flavor?
Roasted poblano, chipotle in adobo, cumin, oregano, tomato, and vinegar create the smoky, tangy chile sauce around crumbled tofu.
Do I have to peel the poblano?
Removing the loose blackened skin gives the sauce a smoother texture, but a few charred flecks are harmless and add smoky flavor.
How can I make the bowl less spicy?
Use one chipotle pepper, scrape away its seeds, and add smoked paprika for color and smoke without equal heat.
Can I freeze sofritas?
Yes. Freeze the cooled sofritas for up to 2 months, thaw in the refrigerator, and reheat with a splash of broth.
Is this bowl vegan?
The listed ingredients are vegan when the broth, adobo, and prepared toppings are verified vegan; check packaged labels for your needs.
What sides pair best with this dish?
Good pairings include Roasted chili-corn salsa; Baked tortilla chips; A crisp cabbage-lime slaw. Choose one or two based on how substantial you want the meal to be.