These burrito bowls are made with spicy tofu, beans, rice and vegetables. This is not a recipe with a few ingredients, however with a little planning, you can have these bowls on the table in no time! Most of the time spent preparing this dish is chopping vegetables and cooking the rice which can be done a day or two before when you are prepping another meal.
Save some money and skip the chain restaurants – make your own burrito bowls. They are lower in calories, much healthier and you can choose the ingredients.
In this recipe, I prepared the tofu similar to sofritas that is served at Chipolte restaurants. Sofritas which comes from the Spanish word sofrito means gently fried. Sofrito is used in Latin American cooking as a base for stews, soups and rice and beans. It’s an aromatic combination of peppers, onions, tomatoes and spices.
My version of sofritas has enough liquid in it to allow the rice to soak it up. Once the sofritas are cooked, pile the rest of the ingredients ingredients into a bowl and enjoy all of the fresh and spicy flavors as they join together in your mouth.
Tofu, the main ingredient in sofritas is made from soy which is one of the most genetically modified foods. When you buy tofu, be sure to purchase Organic Tofu that is labeled Non-GMO verified such as Nasoya.
- SPICE MIX
- ½ teaspoon oregano
- 11/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 tablespoon avocado or olive oil
- 2 cloves of chopped garlic
- ½ medium onion diced small
- 2 tablespoons diced chipolte peppers in adobo sauce
- 1 cup water or Mexican beer
- 1 jalapeno with seeds removed and diced
- 2 tablespoons tomato paste
- 1 block of firm tofu
- 2 cups cooked brown rice
- 2 cups chopped romaine lettuce, baby lettuce, spinach or a combination
- 1 cup shredded red cabbage
- 2 cups black beans
- 1 avocado sliced
- ½ cup shredded cheddar cheese - optional
- Salsa to taste
- ½ cup shredded cabbage
- 2 - 3 cups of chopped romaine, baby lettuce, spinach or any combination
- 2 cups black beans
- Rinse and drain the tofu then cover with paper towels and place between two small plates to release more liquid
- while tofu is draining, mix the spices together and set aside
- heat the oil in a cast iron skillet over medium heat
- add the onions and garlic and cook until they begin to soften
- add 1 tablespoon of the spice mixture - mix well and then stir in the chipolte peppers, jalapenos and the beer or water
- Stir in the tomato paste and crumble the tofu and add to pan
- Simmer for 10 minutes until the flavors have been combined
- While the tofu is simmering add beans to a sauce pan on low/medium heat and add the remaining spice mixture with ½ cup of beer or water. Cook until heated through (5-10 minutes)
- Put the bowl together by dividing the ingredients into 4 portions and layer in bowls
- serve garnished with sliced avocados, salsa and cheddar cheese