Chipotle Sofritas Burrito Bowl

By Vegiegail

Recipe from Lisa Kelly, The Vegan Pact

Ingredients

• CILANTRO LIME RICE
• 3 cups cooked white or brown rice
• 1 cup fresh cilantro
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• SOFRITAS
• 1 package extra firm tofu, drained, pressed and crumbled
• 1/3 cup water or vegetable broth
• 2 tbsp sriracha (I used half)
• 2 tbsp olive oil (I used half)
• 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 (I used half)
• 1 tbsp olive oil (I used half)
• 2 tsp chili powder (I used 3/4 tsp chipotle chili powder)
• Lettuce for serving

Preparation

Step 1

For the rice, blend all ingredients except for rice in a blender until well pulsed. Stir into rice.

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.