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Sofritas Burrito Bowl

This protein-packed alternative to meat comes together with a medley of spices and soy sauce. Simply break apart your favorite extra firm tofu, mix in soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne, and cook until browned. Serve it in a bowl with rice or lettuce, and use it as a taco filling.

by Rachel Gaewski featured in How To Eat Vegan On A Budget

15 minutes

15 minutes

Ingredients

for 2 servings

  • 1 tablespoon
    olive oil
  • ½ cup
    onion, finely chopped (75 g)
  • 7 oz
    extra firm tofu, 1/2 block (200 g)
  • 1 tablespoon
    soy sauce
  • 1 teaspoon
    chili powder
  • ¾ teaspoon
    garlic powder
  • ½ teaspoon
    cumin
  • ¼ teaspoon
    paprika
  • 1 pinch cayenne pepper
  • 2 cups
    brown rice, cooked (460 g)
  • 2 cups
    shredded lettuce (145 g)
  • ½ cup
    black beans (85 g)
  • ½ cup
    corn, fire-roasted (90 g)
  • ⅓ cup
    pico de gallo (45 g)
  • ½ cup
    guacamole (65 g)
  • ¼ cup
    red onion, pickled (40 g)
  • fresh cilantro, for garnish
    Calories 1224
    Fat 26g
    Carbs 217g
    Fiber 19g
    Sugar 10g
    Protein 36g

Estimated values based on one serving size.

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Preparation

  1. In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook until semi-translucent, 3-4 minutes.
  2. Use your hands to crumble the tofu into the pan, then use a spatula to continue to break apart while cooking for 3-4 minutes, until slightly browned.
  3. Add the soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne. Continue to cook and break the tofu apart until browned and crumbly.
  4. To assemble, spread brown rice on the bottom of a bowl, then layer on lettuce, black beans, corn, tofu sofritas, pico de gallo, guacamole, and onions.
  5. Serve topped with cilantro.
  6. Enjoy!
 

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