CHIPOTLE SOFRITAS TOFU
This vegan Chipotle copycat Sofritas Tofu is even better than the real thing! It's spicy, filling, and perfect for tacos, burritos/ burrito bowls, nachos, or just on its own.
Provided by Lexi
Categories Dinner
Time 1h15m
Number Of Ingredients 16
Steps:
- to 375˚F.
- Drain tofu and slice block in half so you have two thinner rectangles. Cube, then arrange on an even layer of paper towel, cover with more paper towel and set something heavy on top (like a book) for at least 15 minutes, preferably 30 minutes.
- Place pressed tofu in a ziploc or reusable bag with 1 tbsp oil and shake to coat. Add cornstarch and salt and shake until tofu is evenly coated. Transfer tofu to a parchment paper-lined baking sheet and bake for 25-30 minutes. Remove from oven and roughly chop tofu into smaller pieces.
- While the tofu is baking, add all sauce ingredients to a blender and blend until smooth. If you're sensitive to spice, start with 1 chipotle pepper and 1 tbsp of adobo sauce, and increase after tasting (if desired).
- Add remaining 2 tbsp of oil to a large sauté pan over medium heat. Add onion and sauté for 5 minutes. Add garlic and cook for 2-3 more minutes.
- Add chopped tofu and stir well. Add in sauce and let simmer for 10-15 minutes, stirring every minute or two, until tofu is crispy and sauce is mostly reduced.
- in a burrito bowl, tacos, or eat on its own!
Nutrition Facts : Calories 237 calories, Sugar 4.8 g, Sodium 885.6 mg, Fat 15.9 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 12.2 g, Fiber 2.3 g, Protein 11 g, Cholesterol 0 mg
CHIPOTLE SOFRITAS (COPYCAT)
This Chipotle Sofritas recipe tastes just like the original! Shredded tofu braised in spices makes a great vegan option for burritos, tacos, and salads.
Provided by Meggan Hill
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- In a food processor, combine bell pepper, tomato, onion, water, chipotle chilies and adobo sauce, garlic, red wine vinegar, ancho chile powder, cumin, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Pulse until the marinade is slightly chunky and thoroughly combined. Set aside.
- In a skillet over medium-high heat, heat oil until shimmering. Working in batches if necessary, carefully place the tofu in the pan, flip occasionally, and cook until the tofu is golden brown, about 10 minutes. Remove from pan and drain on a plate lined with paper towels.
- Roughly chop the tofu, or pulse the tofu in a food processor until the tofu is roughly in 1/4 inch pieces. Place in a bowl and add the marinade. Cover and allow to sit for at least 30 minutes, or overnight in the refrigerator.
- To cook the tofu, heat a medium skillet over medium high heat. Add the marinated tofu and any remaining marinade. Add 1/4 cup water and bring to a boil. Add additional water to desired consistency. (I like there to be additional liquid for serving.) Reduce to simmering. Cook until the tofu throughout heated, about 10 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 86 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHIPOTLE TOFU
Make and share this Chipotle Tofu recipe from Food.com.
Provided by That is Dr House to
Categories Soy/Tofu
Time 1h40m
Yield 24 triangles, 12-24 serving(s)
Number Of Ingredients 11
Steps:
- Note use 1 to 2 peppers or to taste.
- Press and Drain the tofu. For an even firmer texture, freeze, thaw then press and drain.
- Preheat oven to 450°F On a lightly oiled baking sheet place the onions and tomatoes. Sprinkle with the garlic and salt [to taste] Drizzle with 2 tbsp oil and toss.
- Roast for 30 minutes. Stir every 10. Tomatoes should be tender and the onion brown around edges. [note you can also simmer them on stove top however it changes the taste a bit].
- Toast the cumin seeds in unoiled pan until fragrant [1 minute] Grind.
- Place the Rosted veggies in food processor with cumin, cloves and 1 tbsp oil and puree to smooth. Add the peppers one at a time. Puree between each. Now do the tofu.
- Reduce oven to 375°F Slice each tofu cake horizontally into 3rds. Stack and cut into slices on diagonals [make an X] You should get 12 pieces each cake.
- Whisk the Braggs, oil and water. Arrange tofu on baking sheet and toss with soy sauce mix. Bake until crisp around edges about 45 to 60 minutes. NOTE IF YOU DID NOT PRESS THIS WILL NOT HAPPEN. Turn tofu gently at 15 minute intervals.
- Transfer sauce to pan and warm on medium heat, stir constantly, when hot add tofu. Toss and add salt to taste. Cook for about 3 to 5 minutes.
Nutrition Facts : Calories 122.8, Fat 10.1, SaturatedFat 1.4, Sodium 7.9, Carbohydrate 5.2, Fiber 1, Sugar 2.4, Protein 4.4
CHIPOTLE LIME TOFU WITH PAN ROASTED CORN SIDE DISH
With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu dish hits all the right notes.
Provided by Shannon Hakala
Categories Main Course Vegan Dinner Recipes
Number Of Ingredients 17
Steps:
- For the chipotle lime tofu: Combine the cornstarch, salt, and garlic powder in a bowl and stir or shake with the tofu to coat well. Spread tofu in a single layer on a baking sheet and drizzle with oil. Broil for 5 minutes, then flip and broil another 5 minutes. Drizzle the sauce (instructions below) over the tofu and broil another 2 minutes.
- For the chipotle lime tofu sauce: blend the sauce ingredients in a blender, then add the lime zest and black pepper.
- For the pan roasted corn side dish: heat 1 Tbsp of oil to a wide skillet and add the corn, stirring to coat well with the oil. Cook on medium-high heat until slightly blackened, about 5 minutes, stirring often. Stir in the spices and cook another 30 seconds.
Nutrition Facts : Calories 128 kcal, Carbohydrate 7 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Sodium 175 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHIPOTLE LIME TOFU
This smokey meaty tofu makes a great taco or burrito stuffing, or as the protein for your bowl!
Provided by Valerie
Categories Main Dish
Time 8m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees
- Cut tofu into ½-inch cubes and set aside.
- Combine cornstarch, garlic powder, salt, and some cracks of fresh ground pepper in a large bowl, stir until completely combined. Toss tofu cubes in and set aside.
- Heat a large oven-proof skillet over medium heat. Add 4-5 tbs oil so the entire bottom of the pan is covered. Once oil is heated enough, carefully add tofu cubes.
- Cook 4-5 minutes on each side
- While tofu is cooking, make the glaze. Combine chipotle, adobo sauce, steak sauce, brown sugar, veggie broth & lime juice in a small blender or food processor until smooth.
- Once tofu is cooked on both sides, pour the sauce over it, flipping to cover each piece completely. If you don't have an oven proof skillet, transfer the tofu to a baking sheet to bake. Just make sure you pour the leftover oil on top too!
- Bake for 15 minutes, flip, then bake for another 10 minutes.
CHIPOTLE-INSPIRED VEGETARIAN BURRITO BOWL
This homemade take on Chipotle's sofritas is made from crumbled tofu simmered in a spicy poblano sauce. It's not just for vegetarians-even the meat lovers in your life will find this dish hard to resist. We serve the mixture in bowl form with brown rice, black beans, pico de gallo and lettuce, but it's also great as a taco or burrito filling.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to broil.
- Place the onion wedges and poblano on a rimmed baking sheet and rub with 1 tablespoon of the olive oil. Broil, turning several times with tongs, until the poblano has collapsed in on itself and the vegetables are charred, 6 to 8 minutes. Remove from the oven. When the poblano is cool enough to handle, remove and discard the skin, stem and seeds.
- Transfer the poblano to a blender. Add the charred onion wedges, chipotle pepper and adobo sauce, garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt and a few grinds of pepper. Blend until smooth, then set the poblano mixture aside.
- Cut the tofu crosswise into 1/4-inch-thick planks, then press the pieces between a couple paper towels to remove as much moisture as possible. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well browned, about 5 minutes per side. Transfer to a plate to cool.
- Heat the remaining 1 tablespoon olive oil in the same skillet, then add the diced onions and cook, stirring occasionally, until tender, about 6 minutes. Using your hands, tear and crumble the tofu into very small pieces and add to the skillet. Cook, stirring to combine, until warmed through, about 2 minutes.
- Add the poblano mixture and 1/2 cup water to the skillet and cook until it's bubbling all over and the tofu has absorbed some of the sauce, about 5 minutes. Add 1 to 2 more tablespoons water if the mixture gets too dry (it should be saucy). Taste and add more salt and pepper, if needed.
- Serve over rice and beans and top with lettuce and pico de gallo.
15 EASY CHIPOTLE COPYCATS (+ RECIPE COLLECTION)
These copycat Chipotle recipes bring your favorite fast food into your own home! From guacamole to burritos to queso, get ready to have a fiesta!
Provided by insanelygood
Categories Copycat Recipes Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Chipotle favorite in 30 minutes or less!
Nutrition Facts :
CHIPOTLE TOFU TACOS
Here, we tear the tofu instead of cutting it. That might sound odd, but it's the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.
Provided by Joy Howard
Categories Healthy Tofu Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
- Whisk 2 tablespoons lime juice, cornstarch, oil, 1 tablespoon adobo, 3/4 of the garlic, cumin and 3/4 teaspoon salt in a large bowl. Pat tofu dry, add to the bowl and toss to coat. Spread the tofu on the prepared baking sheet.
- Bake, stirring halfway through, until golden brown, 20 to 25 minutes.
- Meanwhile, mix sour cream and 1 tablespoon lime juice with the remaining 1/2 tablespoon adobo sauce, garlic and 1/4 teaspoon salt in a small bowl. Toss cabbage, cilantro and the remaining 2 tablespoons lime juice in a medium bowl.
- Serve the tofu in tortillas with the slaw and sour cream mixture.
Nutrition Facts : Calories 351 calories, Carbohydrate 35 g, Cholesterol 9 mg, Fat 18 g, Fiber 6 g, Protein 18 g, SaturatedFat 4 g, Sodium 452 mg, Sugar 3 g
SPICY CHIPOTLE LIME GRILLED TOFU
This a great way to grill tofu with a different flavor than usually. It can be adjusted to your liking. Great for summer barbecues or a quick dinner. I like it with garlic bread, fresh corn on the cob, and a green salad. Prep time includes pressing the tofu.
Provided by veggieFriendly
Categories Soy/Tofu
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Slice tofu into 4-5 slices. Wrap the tofu in paper towl and press for 20-30 minutes under some heavy cans on a cookie sheet.
- When tofu is done pressing, mix 1/2 the packet of marinade mix, garlic powder, hot sauce, oil, water, and 1/2 the lime juice in a small bowl. Add more water if it seems too thick. The garlic and hot sauce can be adjusted to your liking.
- Place tofu in shallow pan or plate and cover with the marinade, turning to coat. Let marinade for 10 minutes.
- Grill on a grill pan or outdoor grill on medium-high heat until searing marks are on both sides, and outside becomes crispy. About 10 minutes.
- Using a wedge or two of the remaining lime, sprinkle the juice over the cooked tofu for extra zing.
More about "chipotle tofu soup food"
CHIPOTLE SOFRITAS - CHIPOTLE MEXICAN GRILL'S BRAISED ...
From chefdehome.com
Cuisine MexicanCategory Main CourseServings 1Total Time 25 mins
- Start with roasting the pepper. It took me 5 minutes to beautifully char this poblano! Let cool a little, then remove seeds and scrap-off skin of poblano. Set aside.
- For sauce, in a blender/food processor jar, add chipotle pepper, adobo sauce, poblano pepper, garlic, cumin powder, oregano and tomato paste.
- Add olive oil, salt, lemon juice, sugar, and 1/4 cup water/vegetable stock. Process to make a fine puree. Set aside.
- To prepare Tofu - Pat dry tofu with paper towel to soak any moisture. Heat 1 tbsp oil in a non-stick pan, add half of tofu and shallow fry until crisp from both sides. (about 3-4 minutes each side). Repeat with remaining tofu.
CHIPOTLE CHICKPEA & TOFU STEW - COOKING FOR PEANUTS
From cookingforpeanuts.com
5/5 (1)Calories 287 per servingCategory Main
- Cut the tofu into 1-inch cubes. Transfer the tofu, cornstarch, and salt to a reusable container or large Ziploc bag and toss the tofu until it is evenly coated with the cornstarch. Spread the tofu onto a large non-stick baking sheet in a single layer and bake for 10 minutes. Toss the tofu so it cooks evenly and bake for about 10 minutes more, or until golden and lightly crispy.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the onion, and carrots for about 6 minutes, or until the onion is golden brown. Add the garlic, smoked paprika, cumin, cinnamon, coriander, and cayenne and cook for 1 minute more, stirring constantly. Add the tomato paste, and chipotle pepper and cook for another minute, stirring constantly.
- Add the vegetable broth, and chickpeas and simmer uncovered for about 5 minutes, or until the sauce has slightly thickened. Add the baked tofu, lemon zest, and lemon juice and cook for 2 more minutes, stirring frequently.
COPYCAT CHIPOTLE SOFRITAS - EATING BIRD FOOD
From eatingbirdfood.com
4.4/5 (30)Calories 348 per servingCategory Lunch/Dinner
- Char poblano pepper by holding it over the flame of a gas range until it's blistered and warm throughout or broil in the oven. For the oven method, rub a little olive oil over the outside of the pepper and heat on broil for about 15-20 minutes or until the pepper is soft and blistered. Let cool before removing the stem and seeds from the pepper. See photo. You can also remove the skin if you'd like, but I didn't.
- To make bowls, add a base of romaine lettuce to each bowl and top with a portion of the tofu sofritas, 1/2 cup brown rice, black beans, bell pepper, red onion, cilantro and avocado (or guac).
TASTY & FILLING TOFU SOUP | RECIPES | COOK FOR YOUR LIFE
From cookforyourlife.org
3.8/5 (16)Estimated Reading Time 50 secsCategory SoupsCalories 752 per serving
- Add the bell pepper and mushrooms to the soup and cook for about 15 minutes or until the vegetables are soft.
- Add bean sprouts, soy sauce, tofu, parsley, and sesame oil to the soup. Cook for another 5 minutes, until the tofu is warm. Season with salt and serve.
CHIPOTLE CHICKEN & VEGETABLE SOUP RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hrCategory Healthy Chicken Rice Soup RecipesCalories 322 per serving
- Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add chipotles, cumin and allspice; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
- Meanwhile, add corn, zucchini and tomatoes to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and rice and cook until heated through, about 3 minutes more. Remove from heat and stir in lime juice to taste.
BETTER-THAN-CHIPOTLE TOFU SOFRITAS | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
EASY CHIPOTLE CHICKEN TORTILLA SOUP - FASHIONABLE FOODS
From fashionablefoods.com
Estimated Reading Time 6 mins
10 BEST CHINESE TOFU SOUP RECIPES - YUMMLY
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MEAL PREP CHIPOTLE TOFU QUINOA BOWLS - SIMPLY QUINOA
From simplyquinoa.com
4.2/5 (14)Calories 417 per servingCategory Entree
- In a large mixing bowl, combine the rest of the tofu ingredients. Stir together to form a sauce, thinning with a splash or two of water. Add the cubes of tofu into the bowl and toss everything together. The tofu should be fully coated in the sauce.
CHIPOTLE TOFU BURRITOS (FREEZER FRIENDLY) - EMILIE EATS
From emilieeats.com
5/5 (1)Total Time 50 minsCategory DinnerCalories 410 per serving
- In a medium skillet over medium heat, add oil. When hot, add onion and bell pepper; cook for 5-7 minutes, until tender and lightly browned. Add garlic; cook for 1-2 minutes, until fragrant. Crumble tofu into the pan. Add chipotle peppers, cumin, paprika, and 1/2 cup water. Stir; let simmer for 10-15 minutes, until all water is absorbed. Set chipotle tofu aside in a bowl.
- In the same pan over medium heat, add oil. When hot, add onion and bell pepper; cook for 5-7 minutes, until tender and lightly browned. Add tomatoes and corn; cook for 5 minutes, stirring. Add lime juice, cumin, and paprika. Season with salt and pepper.
- Lay a tortilla flat. Add chipotle tofu, cooked vegetables, 1/2 cup brown rice, and 1/2 cup spinach. Roll the tortilla into a burrito. Repeat with remaining ingredients to make 6 burritos.
CHIPOTLE TOFU RICE BOWL - MOB KITCHEN
From mobkitchen.co.uk
Cuisine Mexican-InspiredTotal Time 45 minsCategory Healthy, Meal-Prep, Comfort
- Wash your Tilda Brown Basmati Rice in cold water, then pop it in a large saucepan and cover with cold water. Bring the rice to a simmer, then cover with a lid and cook for 20-25 minutes until cooked through.
- Rub your corn with oil and salt, then pop onto a tray and grill until it is charred and blistered, turning occasionally so it cooks evenly.
CHIPOTLE SOFRITAS (COPYCAT RECIPE) - COOKTORIA
From cooktoria.com
4.8/5 (40)Calories 141 per servingCategory Main Course
- Place all of the sauce ingredients into a blender or food processor and blend until it looks like salsa.
- Heat oil in a large non-stick skillet. Add tofu and fry, without moving it for 3 minutes on medium heat, until a golden crust forms on the bottom. Start breaking the tofu slices with the wooden spatula and keep frying and breaking the tofu into small pieces for about 5 minutes.
KOREAN TOFU SOUP - CHOOSING CHIA
From choosingchia.com
4.9/5 (13)Calories 125 per servingCategory Main
- Heat the olive oil in a pot on medium-high heat then add the onion, garlic and ginger and let cook for 2 minutes.
- Add in the kimchi, red chilli flakes, sesame oil, tamari and kimchi juice and mix all together letting cook on medium heat for 1-2 minutes.
CHIPOTLE SOFRITAS (MEXICAN BRAISED TOFU) - SPICE CRAVINGS
From spicecravings.com
Ratings 1Calories 101 per servingCategory Main Course
- Press tofu to squeeze out any excess moisture. To do that, remove from packaging and place it on a plate lined with 2 paper towels. Place another plate on top. Now place a canned food item to add weight on that. Leave it like that for 15 minutes.
- To prepare sauce, combine green pepper, onion, garlic, tomato, tomato paste, chipotle pepper + sauce, spices, water and vinegar in a food processor. Pulse until the marinade is slightly chunky. Keep aside for later.
SIMPLE TOFU CHILAQUILES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 58Calories 282 per servingCategory Breakfast, Dinner, Entree
- Start by quickly pressing/draining your tofu in a clean kitchen towel with a heavy pot on top, and preheating oven to 350 degrees F (176 C).
- IF BAKING YOUR OWN TORTILLAS: Lightly brush or spray both sides of your tortillas with olive or avocado oil and lightly dust them with sea salt. Stack and cut into triangles and arrange in a single layer on a large baking sheet. Bake for 10-12 minutes, flipping once halfway through, until crisp and just slightly golden brown. Set aside. If using regular chips, skip this step.
- Once hot, add 1 Tbsp olive or avocado oil (amount as original recipe is written // adjust if altering batch size) and onion. Cook, stirring frequently, until soft and slightly browned - 3 minutes. Then add garlic and cook for 1-2 minutes more.
CHIPOTLE TOFU POTATO BURRITO | VEGAN GLUTEN FREE | SPABETTIE
From spabettie.com
4.8/5 (12)Total Time 35 minsCategory DinnerCalories 392 per serving
- Chop onion, bell pepper and potatoes, spread in single layer on baking sheet. Roast at 350 °F for 20 minutes, turning halfway through.
- Transfer onion and pepper from baking sheet to bowl / plate, set aside. Add tofu cubes to baking sheet with potatoes, return to oven for another 10-15 minutes.
VEGAN CHIPOTLE TOFU WRAPS RECIPE | GREENER IDEAL
From greenerideal.com
5/5 Total Time 20 minsCategory Vegan RecipesCalories 606 per serving
- Toss the tofu with 2 tbl of the vegetable oil in a deep-bottomed skillet. Set it on the stove on medium-high heat, and fry it for 3 to 5 minutes until browned.
- Remove the tofu from the skillet and place the onion and garlic with the remaining oil. Place back on the stove at medium-high heat. Cook for 3 to 5 minutes or until caramelized.
- Add the rest of the chipotle tofu ingredients, including the pan-fried tofu. Stir until combined and reduce the heat to medium. Continue occasionally stirring, until all the liquid has evaporated and the mixture is thick and chunky. Remove from heat.
- Spoon the tofu evenly between the four wraps, followed by the salsa fresca, red lettuce, and refried black beans. Roll and serve while warm.
COPYCAT CHIPOTLE TOFU SOFRITAS RECIPE (VEGAN) - DELISH ...
From delishknowledge.com
Reviews 5Calories 285 per servingCategory Dinner
- Preheat oven to 425°F. Rub the poblano pepper with a little oil, and place on baking sheet. Roast 15-20 minutes, or until charred on all sides, turning with tongs. Transfer to bowl, cover, and let steam for about 10 minutes. Rub off skins. Remove stem and seeds and roughly chop, then place in the blender.
- Place the chipotle peppers, adobo sauce, garlic, tomatoes, cumin, salt and sugar in the blender (or food processor) and puree until smooth.
- Heat olive oil over medium heat and add the onion. Cook for 4-5 minutes until softened, but not browned Add in the tofu and stir fry for 2-3 minutes until tofu starts to get crispy and slightly golden. Use a wooden spoon to break up any large tofu pieces. Add the sofritas sauce and pinto beans, then simmer for 15 minutes, adding a splash of water as needed until the tofu mixture thickens, reduces and is heated through.
TOFU NOODLE SOUP - I LOVE VEGAN
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4.8/5 (9)Total Time 45 minsCategory SoupCalories 241 per serving
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