Josh is obsessed with Chipotle, I mean get it every day he’s off obsessed. It’s always a sofritas burrito bowl with black beans, fajita veggies, lettuce, corn pico, and guacamole. Chipotle is semi healthy without all the cheese, sour cream, and meat, but still has lots of oil and salt. I wanted to recreate something at home that would be a healthier alternative, and he usually hates tofu minus sofritas. After looking on Pinterest, I found a recipe for Chipotle style sofritas but it was full of adobo sauce and peppers which I didn’t want to add so I added whatever I thought would still be good, and it was!

I added the sofritas to a bowl of brown rice, sautéed red pepper with leftover onions and mushrooms, lettuce, cucumber, tomatoes, guacamole, and salsa. It’s such a jam packed flavor bowl and gives you the same flavors as eating Mexican out, but a healthier version. Josh ate it all without adding his tofu to my bowl, so that’s a success in my book.

Sofritas-Esque Burrito bowl

1 package extra firm tofu

1 tsp cumin

1/2 tsp sugar

1/2 tsp oregano

1/2 tsp coriander

1/4 tsp black pepper

1/8 tsp cayenne pepper

1/4 cup crushed tomatoes

2 tsp minced garlic

1/4 cup salsa

1/2 cup vegetable stock, low sodium

Dash of soy sauce

1/2 tsp Vegetarian Better than Bouillon chicken flavor

2 tsp nutritional yeast

1. Drain and cut tofu into large pieces and brown in nonstick pan over medium heat until browned on both sides.

2. Use a wooden spoon to break up tofu in small crumbles and add in spices.

3. Add the rest of the ingredients and let it simmer until the liquid is cooked off, about 10-15 minutes.

4. Add to a bowl of rice with onions, peppers, tomatoes, cucumbers, lettuce, guacamole, and salsa.