Sofritas Burrito Bowl
Popularized by Chipotle, this protein-packed alternative to meat comes together with spices and soy sauce.
Servings: 4
Calories: 1103kcal
Ingredients
- 1 tsp olive oil
- 1 cup onion finely chopped
- 14 oz extra firm tofu
- 2 tablespoon soy sauce
- 1 tablespoon chili powder
- 2 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 pinch of cayenne pepper
- Salt and pepper to taste
- 4 cups brown rice cooked
- 4 cups shredded lettuce
- 1 can black beans
- 1 can corn fire-roasted (regular corn works)
- 1 cup pico de gallo
- 1 cup guacamole
- fresh cilantro for garnish
Instructions
- In a large skillet heat oil and saute the onion and cook until semi-translucent, 3-4 minutes.
- Place a heavy plate on top tofu to press the water out of the tofu.
- Crumble the tofu into the pan, then use a spatula to continue to break apart while cooking for 3-4 minutes, until slightly browned.
- Add the soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne.
- Continue to cook and break the tofu apart until browned and crumbly.
- To assemble, Layer brown rice, lettuce, black beans, tofu sofritas, corn, corn, salsa or chopped tomatoes, guaccomole, top with cilantro
Notes
Make it gluten-free by using Tamari in place of 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 or use it as a taco filling.
Nutrition
Calories: 1103kcal | Carbohydrates: 205g | Protein: 35g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 1021mg | Potassium: 1662mg | Fiber: 21g | Sugar: 15g | Vitamin A: 1726IU | Vitamin C: 20mg | Calcium: 158mg | Iron: 8mg