Go Back
+ servings
Tofu sofritas bowl - spicy, smoky, and totally vegetarian (and vegan!). You won't miss the meat. at. all. Tofu for tofu haters! // 40 Aprons

Tofu Sofritas Bowl

Course Main Course
Cuisine American, Asian / American
Keyword bowl, main course, tofu sofritas
Cook Time 40 minutes
Total Time 40 minutes
Servings 6 people
Calories 272kcal


  • 1 roasted poblano pepper
  • 4 chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce
  • 3-4 cloves garlic
  • ½ cup fresh tomato salsa
  • 2 tablespoons coconut or avocado oil
  • ½ teaspoon salt
  • pinch of sugar or honey
  • cups uncooked brown long grain rice
  • 4-5 limes
  • 2 large handfuls fresh cilantro
  • 1-2 tbsp Oil of choice , for sautéeing
  • 8 ounces baby bella mushrooms , sliced
  • 16- ounce block extra-firm tofu
  • 1 14-ounce can pinto beans , rinsed and drained
  • 2-3 avocados
  • ½ cup minced red onion
  • 1 tsp minced red onion
  • 1 tsp crumbled feta , cotija, or queso fresco
  • 1 tsp chopped cilantro


  • Roast your poblano pepper: carefully hold the pepper over the flame of a gas range, until skin turns dark and blistered. Rotate to treat entire pepper. Alternately, preheat your broiler and lay the pepper 6 inches or so from the heat, directly on the rack with a baking sheet on a rack underneath to catch any liquid. Broil until the skin turns dark and blistered then turn over to treat all sides. Let cool slightly
  • Make the rice: cook rice according to package directions, adding juice of 2 limes. Fluff rice with a fork when done and stir in a handful of chopped cilantro and generous pinch of salt.
  • Make sofritas sauce: remove stem from roasted poblano pepper and place in food processor or blender, along with chipotle peppers, adobo sauce, salsa, oil, salt, and sugar or honey. Pulse until mixture becomes a mostly smooth paste.
  • Make sofritas: slice tofu and press with paper towels to dry. Heat a glug of oil over medium-high heat and then fry mushrooms until softened. Add another glug of oil, then fry tofu until beginning to turn golden and get crispy. Scramble the tofu with a spatula or wooden spoon, then add in sofritas sauce and undrained pinto beans. Simmer about 15-20 minutes, adding more water if necessary.
  • Make guacamole: Scoop the flesh of avocados into a bowl, then mash. Stir in minced red onion, a handful of chopped cilantro, and juice of 2 limes. Season generously with salt.
  • Assemble the sofritas bowls: ladle sofritas over rice, then a generous spoonful of guacamole. Garnish with red onion, cheese, or cilantro, if desired.
  • Remove stem and place in a blender or food processor with the chipotle peppers, adobo sauce, salsa, oil, salt, and sugar.


Pulse until a mostly smooth paste forms.


Serving: 6g | Calories: 272kcal | Carbohydrates: 32g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 1670mg | Potassium: 711mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1705IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 4mg | Net Carbs: 25g