“Chipotle” Sofritas Burrito Bowl

Whenever I’m not cooking meals for myself, chances are, I’m ordering from Chipotle. The day they released their non-GMO, organic tofu sofriats option was honestly one of the best days of my life.

Not once, but TWICE, this week I’ve already had friends pick me up the sofritas burrito bowls from my fave Mexican spot to bring to the pool. Thank god, my BFF Rachael (yep, the former Veg Pact contributor) has been having nothing but Chipotle cravings ever since she got pregnant. Friends with serious Chipotle cravings are seriously the best.

As much as I love, I can’t help but cringe a little when I shell out $9 for a bowl I could make for next to nothing in the comforts of my own home. If only I could perfect those lime tortilla chips they have, and I would never have to go to Chipotle again.

This bowl doesn’t taste EXACTLY like the restaurant chain version-it is equally as good though, maybe even better. It’s always a toss up as to whether or not you’re going to get overcooked sofritas when you order from there, but mine always come out pretty perfect. The sofritas is the main part of this dish. The rest, just add as much or as little brown rice (use our cilantro lime version!), lettuce and black beans as you want. The corn, red pepper and cilantro is also up to you! But get yo’ sofritas right!

SOFRITAS

1 package extra firm tofu, drained, pressed and crumbled

1/3 cup water or vegetable broth

2 tbsp sriracha

2 tbsp olive oil

1 tsp paprika

1 tsp cumin powder

1/2 tsp oregano

1/2 tsp coriander

1/2 tsp sea salt

1/4 tsp black pepper

CORN & RED PEPPER MIX

2 cups frozen organic corn

1 red bell pepper, diced

1 jalapeno, minced

1 tbsp olive oil

2 tsp chili powder

CILANTRO LIME RICE

Recipe here

• For the sofritas, warm olive oil in a skillet over medium heat for 1 minute
• Add tofu and cook for 7-10 minutes, stirring frequently until it begins to brown
• Add remaining ingredients, except water and stir for 2 more minutes
• Add water and bring to medium high heat and continue cooking until liquid is absorbed
• For the corn, warm olive oil in another skillet over medium/high heat for a minute
• Add red bell pepper and cook for 5 minutes
• Add corn and chili powder, reduce to medium heat and cook for 8-10 minutes
• Assemble bowls by topping rice with black beans, lettuce, corn and sofritas