Knockoff Chipotle Sofritas Bowl – CE
brown rice, black beans
  • Clean Eating
  • meatless
Knockoff Chipotle Sofritas Bowl – CE
brown rice, black beans
  • Clean Eating
  • meatless
Servings:

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
  1. 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).
  2. Add the next three ingredients to the zipper bag and toss to coat.
  3. Add the next 8 ingredients to a blender, and blend until smooth. Store the sauce in a bowl with a lid.
To Cook
  1. Line a baking sheet with parchment paper. Spread the tofu evenly on the parchment paper. Bake at 400 for 25 minutes.
  2. Add sauce and water to a large pan. Simmer for 2-3 minutes while stirring continually.
  3. Chop cooked tofu into smaller pieces, and to the pan. Toss the tofu with sauce to coat.
  4. Prepare brown rice and black beans per package instructions.
  5. To serve, layer bowls with brown rice, beans, and sofritas. Top with the next five items as desired.

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
  1. 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).
  2. Add the next three ingredients to the zipper bag and toss to coat.
  3. Add the next 8 ingredients to a blender, and blend until smooth. Store the sauce in a bowl with a lid.
To Cook
  1. Line a baking sheet with parchment paper. Spread the tofu evenly on the parchment paper. Bake at 400 for 25 minutes.
  2. Add sauce and water to a large pan. Simmer for 2-3 minutes while stirring continually.
  3. Chop cooked tofu into smaller pieces, and to the pan. Toss the tofu with sauce to coat.
  4. Prepare brown rice and black beans per package instructions.
  5. To serve, layer bowls with brown rice, beans, and sofritas. Top with the next five items as desired.
©5dinners1hour llc 2026