Tofu Sofritas with Tomatillo Avocado Salsa and Herbed Rice
Burrito bowls are at the base of the Maslow's hierarchy of needs of my life. I usually go to Chipotle to fulfill this need, but I wanted a healthier (less oily and salty) version of the sofritas bowl that I usually order. Plus, to our friends in the Pacific Northwest that tonight are without this fast casual burrito chain (I'm looking at you E.Coli)...you will want this recipe to weather the omg-Chipotle-is-shut-down storm. I created a creamy tomatillo salsa with avocado in my own twist on this copycat dish. Enjoy!
Tofu Sofritas
1 block extra firm tofu (drained, pressed with paper towels for an hour)
1/2 can chipotle peppers in adobo sauce (~3-4 peppers and sauce)
2 poblanos
4 cloves garlic
1 Tbsp agave or other sweetener
1/2 tsp Mexican oregano
1/2 tsp cayenne pepper (optional)
salt
fresh ground black pepper
coconut oil
1. Roast poblano by carefully putting the whole pepper on top of the open flame using tongs if you have a gas stove (or use a grill pan). Turning every 1 minute to get the skin evenly charred. Remove from heat and when cooled remove stem and seeds. Cut into bite sized pieces.
2. In a small food processor add garlic. Pulse until minced. Add chipotles in adobo sauce, agave, and oregano. Pulse again until smooth.
3. In a large nonstick skillet heat 2 tsp coconut oil to medium.
4. Add block of tofu, crumbling in your hands as you add to skillet.
5. Cook tofu 7 minutes (or when it has begun to brown and is not watery), stirring frequently.
6. Add poblano pepper and cook another 2 minutes.
7. Add sauce and cook another 5 minutes over low heat, stirring occasionally. Add salt and pepper to taste
Herbed Rice
1 C basmathi rice
2 C water
1 1/2 limes
1/2 bunch cilantro or parsley (chopped and stems removed)
salt
1. Add rice to rice cooker. Rinse several times. Drain and add slightly less than 2C water.
2. Add juice of 1 lime and 1/2 tsp salt. Turn on rice cooker and cook.
3. When finished, fluff rice and add juice of 1/2 of a second lime, chopped herbs, and more salt to taste.
Tomatillo Avocado Salsa
5 small tomatillos (remove from hulls and dice)
2 jalapeños (remove stems and seeds)
1/2 bunch cilantro
2 cloves garlic
1/2 lime
1 large avocado
salt, to taste
1. All ingredients except lime and avocado to blender. Pulse until smooth.
2. Add lime juice (no seeds!) and avocado. Pulse until smooth.
3. Refrigerate until ready to use.
Tofu Sofritas
1 block extra firm tofu (drained, pressed with paper towels for an hour)
1/2 can chipotle peppers in adobo sauce (~3-4 peppers and sauce)
2 poblanos
4 cloves garlic
1 Tbsp agave or other sweetener
1/2 tsp Mexican oregano
1/2 tsp cayenne pepper (optional)
salt
fresh ground black pepper
coconut oil
1. Roast poblano by carefully putting the whole pepper on top of the open flame using tongs if you have a gas stove (or use a grill pan). Turning every 1 minute to get the skin evenly charred. Remove from heat and when cooled remove stem and seeds. Cut into bite sized pieces.
2. In a small food processor add garlic. Pulse until minced. Add chipotles in adobo sauce, agave, and oregano. Pulse again until smooth.
3. In a large nonstick skillet heat 2 tsp coconut oil to medium.
4. Add block of tofu, crumbling in your hands as you add to skillet.
5. Cook tofu 7 minutes (or when it has begun to brown and is not watery), stirring frequently.
6. Add poblano pepper and cook another 2 minutes.
7. Add sauce and cook another 5 minutes over low heat, stirring occasionally. Add salt and pepper to taste
Herbed Rice
1 C basmathi rice
2 C water
1 1/2 limes
1/2 bunch cilantro or parsley (chopped and stems removed)
salt
1. Add rice to rice cooker. Rinse several times. Drain and add slightly less than 2C water.
2. Add juice of 1 lime and 1/2 tsp salt. Turn on rice cooker and cook.
3. When finished, fluff rice and add juice of 1/2 of a second lime, chopped herbs, and more salt to taste.
Tomatillo Avocado Salsa
5 small tomatillos (remove from hulls and dice)
2 jalapeños (remove stems and seeds)
1/2 bunch cilantro
2 cloves garlic
1/2 lime
1 large avocado
salt, to taste
1. All ingredients except lime and avocado to blender. Pulse until smooth.
2. Add lime juice (no seeds!) and avocado. Pulse until smooth.
3. Refrigerate until ready to use.
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| Herbed rice, tofu sofritas, black beans and tomatillo avocado salsa |
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