Recipes > Tofu Sofritas Bowls
- Serves: 4
- Active Time: 45 mins
- Total Time: 1 hr 15 mins
- Views: 33,094
- Success Rating: 95% (?)
Steps
Step 1: Preparing Your Mise en Place
- 16 ounces extra firm tofu
- 2 cups cooked pinto beans (1-15 oz can, drained and rinsed)
- 1 1/2 cup diced onion
- 2 poblano or green peppers, diced
- 2 cups Enchilada Sauce*
- 1 tbsp chipotle purée, or to taste**
Method
If using poblano peppers, instead of green peppers, first char the poblano over a flame. Once the outside has totally blistered and turned black, place into a bowl, cover with plastic wrap and let steam. Once cool enough to handle, peel and dice.
For the tofu, slice into 6 or 8 pieces. Heat a non-stick fry-pan over medium high heat and dry-fry the tofu until golden and crispy. Once the tofu is cool enough to handle, break it up into bite-sized pieces.
*If you do not want to make or you do not have any leftover Enchilada Sauce, you could always use salsa instead; however the enchilada sauce will give the dish more depth of flavor.
**For the chipotle, simply purée some canned chipotle in adobo sauce.
NOTE: If serving this with rice, put the rice one now.
Step 2: Cooking the Dish
Method
To cook the dish, heat a large fry pan over medium heat. Once hot, add the onions and dry-sauté, until it they become soft and start to brown. If using green peppers, add them just after the onions. If using roasted poblanos, add them later, with the beans.
Next, add the tofu and scramble for a minute or two. breaking up any bigger pieces that remain. Add the enchilada sauce and pinto beans (and poblano peppers, if using). Simmer for 15-20 minutes. If the mixture looks a bit too thick, add water as necessary.
Step 3: Serving the Dish
- 4 cups cooked long grain white rice*
- 1 cup fresh cilantro, roughly chopped
- 2 cups Guacamole
- 1 fresh lime, juiced
- 4 cups baby spinach, optional
- tortilla chips or corn tortillas
- 1 cup Salsa Verde*
Method
*This dish can be also be served with brown rice; however, the contrast of the white rice in both colour and flavour are very nice with the tofu.
Once the rice has cooked, add the cilantro and lime juice, mix to combine. Taste for seasoning.
To serve the dish, spoon some the cilantro-lime rice into a bowl. Top with some of the sofritas mixture and a big scoop of Guacamole.
This dish is also very good with fresh baby spinach. If using spinach, add it just before the sofritas mixture. The hot tofu will help to wilt the spinach, but not overcook it.
Serve the dish with additional lime wedges and tortilla chips. This dish also goes very nicely with fried corn and Salsa Verde.
Note: For the Salsa Verde, feel free to omit the avocados from the recipe, if already serving the sofritas with Guacamole.
Chef's Notes
- by Dawn Thomas
- •
- September 24, 2015
The inspiration for this dish came from Pinch of Yum and the Tofu Sofritas from Chipotle’s restaurant.
For tortilla chips, we particularly like the Late July Sea Salt by the Seashore Multigrain chips.
3 Comments
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Dawn has done it again with another fantastic recipe. Reminds me of Chipotle Sofrita Bowl. I made the enchilada sauce recipe (linked in the recipe) to accompany this dish and it was a huge hit. I have family members who strongly dislike tofu and I heard nothing but compliments from them as they enjoyed the dish. This recipe will be in regular rotation from now on. Thank you! -
YEAH!! I am so glad to hear that it was a hit — and way to go you for going the extra mile and making the enchilada sauce for it as well :-) -
This was absolutely delicious! I have never dry fried tofu before, the resulting texture was wonderful. I also made both the enchilada sauce and guacamole suggested in the recipe. The combined flavors went together beautifully. This has been added to the favorites section of my recipe binder. I will definitely be making it again. Thank you :)
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