MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Better Than Chipotle Sofritas Bowl
Categories: Mexican, Vegetarian
Yield: 2 Bowls

1 Block extra firm tofu;
-pressed
1 tb Extra virgin olive oil
1 tb Paprika
1 tb Garlic powder
1 tb Chili powder
1 ts Ground cumin
1 3/4 c Cooked black beans
1/2 c Salsa
1 Shallot; sliced
2 tb Soy sauce
1 tb Liquid smoke
1/2 c Vegetable broth
3 c Cooked brown basmati rice
1/4 c Cilantro or parsley; chopped
1/4 Lime
1 ts Sea salt
1/2 c Cooked corn
1/2 c Tomatoes; diced
1/2 Avocado; sliced
2 tb Tortilla chips; crumbled
2 tb Vegan cheese; grated

Preparation time: 15 minutes
Cooking time: 25 minutes

Sofritas:

Slice the tofu up into 1/2" thick slices.

Add the oil to a large pan over medium-high heat. When the oil is
shimmery (about 1 minute), add the tofu slices in one layer to the
pan.

Cook the tofu until the bottom side is golden brown (around 7
minutes). Carefully flip them over and cook until both sides are
golden brown (another 7 minutes).

Using a spoon or chopsticks, begin breaking upon the tofu until it
resembles crumbled meat.

Add the paprika, garlic powder, chili powder, and cumin.

Add the black beans and shallots.

Add the salsa.

Add the soy sauce and liquid smoke.

Add the vegetable broth and stir everything together. Cook until the
liquid reduces all the say down (around 3 minutes).

Bowl:

Add chopped cilantro or parsley to cooked rice.

Squeeze lime juice into rice and next add sea salt. Stir everything
together.

Scoop your rice into the bowls. Then, scoop sofritas into your bowls.

Garnish with corn, tomatoes, tortilla chips, avocado, and grated
cheese.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/better-than-chipotle-sofritas-bowl/>

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