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Sofritas Veggie Bowls

  • 1 1/2 cups uncooked jasmine rice
  • 4-5 limes
  • fresh cilantro
  • 16 oz extra firm tofu
  • 1 can pinto beans, rinsed and drained
  • 3 avocados
  • 1/2 cup minced red onion
  • 1 roasted poblano pepper
  • 4 chipotle peppers canned in adobo sauce
  • 2 Tbs adobo sauce
  • 2-3 cloved garlic
  • 1/2 cup fresh tomato salsa
  • 2 Tbs evoo
  • 1/2 tsp salt
  • pinch of sugar

Roast pepper by setting oven to broil.  Coat with oil, place on a baking sheet, and roast for 15 minutes, until it's soft and blistered.

Cook the rice according to package directions, adding the juice of 2 limes. 

Remove poblano stem.  Place in blender with chipotle, adobo sauce,salsa,oil, salt, and sugar.  Plus until it forms a mostly smooth paste.

Slice the tofu and press with paper towels to remove moisture.  Heat a drizzle of oil over medium high heat and stir fry the tofu until it's starting to get golden and crispy.  Scramble it small bits with a spatula.  Add the sauce, 1/2 cup water, and pinto beans.  Simmer for 15-20 minutes, adding more water if necessary.

Mash the avocados.  Stir in red onions, cilantro, and juice of 2 limes.  Season generously with salt.

Layer rice with sofritas and guacamole.

 

Recipe courtesy of Pinch of Yum.

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