Sofritas Tofu Burrito Bowl

Sofritas Tofu Burrito Bowl

Ingredients:

For the Sofritas:

• 16 ounces extra firm tofu, cubed
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• ½ teaspoon salt, divided
• 2 tablespoons olive or canola oil, divided
• 2 roasted poblano peppers, skinned, stemmed, seeded, and chopped*
• 4 chipotle peppers in adobo from the can, minced, plus 1 tablespoon adobo sauce
• 2 medium-sized tomatoes, diced, divided
• 1 tablespoon tomato paste
• ¼ cup onion, chopped
• 5 cloves garlic, minced
• ¼ cup fresh cilantro, chopped, plus more to garnish
• ¼ teaspoon sugar
• 1 (10 oz) can pinto or black beans, drained and rinsed

For the Burrito Bowls:

• 3 cups cooked white rice (1½ cups uncooked)
• Juice of 3 limes
• ¼ cup cilantro, chopped
• 2 avocados
• Salt, to taste
• 4 cups lettuce or greens of choice, packed
• ½ cup shredded cheddar or monterey jack cheese, optional (omit to make the recipe vegan)

See full instructions on: hostthetoast.com