Ingredients
Prep
- 24 oz super firm tofu or extra-firm that has been pressed
- 1 1/2 T extra-virgin olive oil
- 1 1/2 T cornstarch
- 1/2 t salt
- 2 chipotle in adobo peppers
- 3 T adobo sauce from chipotle can
- 3 garlic cloves
- 2 T lemon juice
- 3 T tomato paste
- 3 t coconut sugar
- 3/4 t salt
- 1/2 C water
On Cooking Day
- parchment paper
- 1/4 C water
- 2 pkg brown rice steamers
- 30 oz black beans
- 3 C shredded lettuce optional
- 12 oz guacamole optional
- 1 1/2 C sour cream optional
- 1 1/2 C shredded Mexican cheese blend optional
- 1 1/2 C jar salsa optional
Instructions
To Assemble
- Cut or tear tofu into cubes and add to a zipper bag (if using extra-firm tofu, be sure to press for 20 minutes prior to cutting).
- Add the next three ingredients to the zipper bag and toss to coat.
- Add the next 8 ingredients to a blender, and blend until smooth. Store the sauce in a bowl with a lid.
To Cook
- Line a baking sheet with parchment paper. Spread the tofu evenly on the parchment paper. Bake at 400 for 25 minutes.
- Add sauce and water to a large pan. Simmer for 2-3 minutes while stirring continually.
- Chop cooked tofu into smaller pieces, and to the pan. Toss the tofu with sauce to coat.
- Prepare brown rice and black beans per package instructions.
- To serve, layer bowls with brown rice, beans, and sofritas. Top with the next five items as desired.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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