Sofritas Burrito Bowl Recipe By Tasty Food
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.
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- Combine onion and garlic in a large skillet with about 1/4 cup water and saute over medium high heat for 3 to 4 minutes until softened and browned. Pour in remaining ingredients, reduce heat to low, and cover. Simmer, stirring occasionally, for 25 to 35 minutes until rice is tender and liquid is absorbed. If the liquid is absorbed before the rice is tender add a bit of water to the pan.
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- 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.
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- 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.
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