Description
Mexican-inspired Spicy Sofritas Veggie Bowls deliver bold flavors and plant-based protein in a colorful, nutritious meal. Crisp vegetables, zesty tofu, and aromatic spices combine for a delicious lunch or dinner you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 14-ounce package extra firm tofu
- 1 poblano pepper
- 1–3 individual chipotle peppers canned in adobo sauce
Spices and Seasonings:
- 2 tablespoons adobo sauce
- 2 teaspoons cumin
- 1 teaspoon chili powder or smoked paprika
- 1/2 teaspoon salt
- 2–3 cloves garlic
Additional Ingredients:
- 1/2 cup salsa
- 2 tablespoons canola oil
Instructions
- Char the poblano pepper directly over a gas flame, rotating until skin is evenly blistered and blackened. For electric stoves, place pepper on a baking sheet and broil at 500°F for 10-15 minutes, turning occasionally.
- Transfer roasted poblano to a blender. Add chipotle peppers, adobo sauce, minced garlic, ground cumin, chili powder, and salsa. Pulse until a smooth, vibrant sauce forms.
- Drain tofu and wrap in a clean kitchen towel. Press firmly to remove excess moisture, then crumble into small, uneven pieces using hands.
- Heat olive oil in a large skillet over medium-high heat. Sauté crumbled tofu for 5-7 minutes until edges become golden and crispy.
- Pour prepared poblano sauce over tofu. Stir to coat completely, then reduce heat to medium-low. Simmer for 15-20 minutes, adding water if sauce becomes too thick. Season with salt to enhance flavor.
- Plate the spicy sofritas over warm rice, nestled with roasted vegetables. Garnish with fresh cilantro, diced onions, and a squeeze of lime for brightness.
Notes
- Customize heat levels by adjusting chipotle peppers and adding fresh jalapeños for extra spiciness.
- Press tofu thoroughly using a tofu press or heavy plates to ensure maximum sauce absorption and crispy texture.
- Substitute tofu with crumbled tempeh or plant-based ground meat alternatives for different protein options.
- Meal prep friendly: Sofritas can be stored in refrigerator for 4-5 days and reheated quickly for quick weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 0 mg