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Friday, March 3, 2017

Adapted from Pinch of Yum

This meat-free dish is made Mexican by using tofu simmered in a spicy poblano-chipotle sauce and is served over rice with veggies and fresh toppings.

Serves 4

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes


For the Sofritas

  • 1 poblano pepper, roasted
  • 3 canned chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce left over from the chipotle peppers
  • 2 garlic cloves
  • 3/4 cup fresh or store-bought salsa
  • 1 tablespoon agave
  • Salt and pepper, to taste
  • 2 tablespoons avocado oil or canola oil
  • 1 block extra-firm tofu, crumbled
  • 1 cup fresh or canned corn

For the burrito bowls

  • 2 cups cooked rice
  • 1 cup diced tomato
  • 1/4 cup diced red onion (optional)
  • Homemade or fresh salsa
  • Sour cream and fresh cilantro, for garnish
  • Lime wedges, for garnish


  1. To a blender or food processor, add all the ingredients for the Sofritas except for the oil, tofu and corn. Blend on high until the mixture is smooth, and then set it aside.
  2. Heat a large, nonstick pan over medium heat. Add 1 tablespoon of avocado or canola oil to the pan, then add in the crumbled tofu and the corn.
  3. Cook for 10 minutes, stirring frequently, until the tofu begins to brown.
  4. Once the tofu has browned, add the spicy sauce, and cover the pan. Cook for an additional 5 minutes, and then remove it from the heat.
  5. To assemble the burrito bowls, divide the cooked rice among 4 bowls.
  6. Top each bowl with the Sofritas mixture, and then add desired toppings, such as diced tomatoes, red onions and salsa.
  7. Garnish with fresh cilantro and lime wedges, and serve warm
2 Comments leave one →
  1. Saturday, March 11, 2017 7:21 pm

    If you add meat, is it no longer a sofrita?

    • Thursday, March 30, 2017 3:18 pm

      I think that’s up to you. The Chipotle version has no meat, and it’s the best thing on their menu IMO.

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