I made cilantro lime rice like the one that they serve at Chipotle. I kept it simple with lime juice, chopped cilantro, garlic and onion powder and a little salt. You can top your bowls with whatever ingredients you like.

I like using a lot of the homemade spice mix on the tofu because when you’re pan frying the tofu- it gives the tofu almost a crispy crust. It is delicious! I recommend pressing the water out of your tofu with a paper towel. Also, you can dice your tofu the night before, put it in a container in the fridge and the water naturally comes out of the tofu where you can easily drain it out of the container. Cut your tofu into very tiny chunks so each part of the tofu can get crispy quickly. The spice mix was super easy to make with chili powder, cumin and if you can tolerate, a little cayenne pepper for some spice.

I topped these tofu bowls with corn, tomatoes, peppers and green onion. Feel free to add whatever toppings you like. Sour cream (or vegan sour cream) would be great! A sprinkle of cheese or some fresh guacamole would add flavor as well. You can’t go wrong adding a bunch of tasty ingredients to these bowls!

Chipotle Sofritas Bowls

Yield: serves 4 Author: Amanda HernandezPrint Recipe

Chipotle Sofritas Bowls

Sofritas Bowls are a take on Chipotle's bowls with flavorful sofritas (tofu), cilantro lime rice, tomatoes, corn, peppers and more! This recipe is naturally vegan..

Prep time: 5 MINS  Cook time: 15 MINS  Total time: 20 mins

INGREDIENTS

• Sofritas
• 14-ounce package extra firm tofu, drained, pressed and cut into ½ inch cubes
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons chili powder
• 2 teaspoons cumin
• ½ teaspoon cayenne pepper
• Cilantro Lime Rice
• 4 cups cooked brown rice
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ cup minced cilantro
• ¼ teaspoon salt
• Toppings
• 2 bell peppers, thinly sliced
• 1 cup chopped tomatoes
• ¼ cup chopped green onions
• 1 ½ cups frozen corn, heated

INSTRUCTIONS

1. In a large skillet on medium high heat, heat olive oil. Add tofu into the pan and cook for about 5 minutes on each side for a total of 10 minutes until crispy. Add in the spices and mix well. Let cook on low heat for about 5 minutes more.

2. In a large bowl, brown rice and toss with lime juice, garlic and onion, cilantro and salt.

3. Set out dinner bowls and fill with a cup of rice, a scoop of sofritas, and bell peppers, tomatoes, green onion and corn.

4. If desired, you can pan fry the bell peppers in a couple teaspoons of olive oil for a few minutes until softened.

5. Stores well in the fridge for a few days. 

Enjoy!