Chipotle Mexican Grill Sofritas Bowl (Copycat Recipe)

This Chipotle Mexican Grill Sofritas Bowl copycat recipe features flavorful, spicy tofu simmered in a rich blend of traditional Mexican spices. The dish is complemented by fresh vegetables, rice, and beans, creating a satisfying and hearty meal that is both vegan and gluten-free. Perfect for those looking for a delicious plant-based option that doesn't compromise on flavor.

Ingredients:

• 14 oz firm tofu, drained and pressed
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced
• 1 tablespoon adobo sauce from the chipotle can
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 cup cooked brown rice
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• Fresh cilantro, for garnish

Instructions:

1. Begin by crumbling the pressed tofu into small pieces resembling ground meat.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the crumbled tofu, chipotle pepper, adobo sauce, cumin, smoked paprika, oregano, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
5. Pour in the vegetable broth and bring to a simmer. Reduce the heat and let it cook for another 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.
6. In serving bowls, layer the cooked brown rice, black beans, corn, and diced tomatoes. Top with the sofritas mixture.
7. Garnish with fresh cilantro and serve immediately.