They say the way to a lover’s heart is through their stomach. Well, that’s true. Food is life, and life gives you more time to make more amazing, delicious food! Babe wanted something a little spicy and definitely filling so we made these Better Than Chipotle Vegan Sofritas because, why not? It’s spicy, savory and filling enough to keep the boys quiet. Don’t want rice? Sub it with quinoa or cauliflower rice for lower carb options. Make a big pot for the family or use it for your lunch at work. It’s awesome as a bowl, taco or burrito!
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups rice (jasmine, wild, etc.)
- 14 oz firm tofu
- 1 package vegan beef crumbles
- 2 cans chickpeas
- 2 tomatillos
- 1/2 medium jalapeno
- 1/2 medium white onion
- 3 cloves of garlic
- 1 teaspoon tomato paste
- 1 teaspoon apple cider vinegar
- 2 tablespoons cumin
- 2 tablespoons coriander
- 2 tablespoons oregano
- 1 tablespoon thyme
- black pepper to taste
- sea salt to taste
- canola oil (or high-burning oil)
Directions
1. In a medium pot (medium heat) add 4 cups water, 2 cups of rice and a pinch of salt. Cover.
2. Slice tofu into thin slices and dry for 10 minutes between paper towels. In a medium saucepan, heat oil and add tofu. Fry until golden brown, cut into cubes and set aside.
3. Dice onion, jalapeno, garlic, tomatillo and toss in your blender (I use my NutriBullet). Add tomato paste and apple cider vinegar, blend. Set aside.
4.Add the blended salsa to medium saucepan, add tofu, beef crumbles, chickpeas, cumin, coriander, oregano, thyme black pepper and sea salt.
5. Cook until you can’t resist the delicious smell anymore! (about 15-20 minutes).
2. Slice tofu into thin slices and dry for 10 minutes between paper towels. In a medium saucepan, heat oil and add tofu. Fry until golden brown, cut into cubes and set aside.
3. Dice onion, jalapeno, garlic, tomatillo and toss in your blender (I use my NutriBullet). Add tomato paste and apple cider vinegar, blend. Set aside.
4.Add the blended salsa to medium saucepan, add tofu, beef crumbles, chickpeas, cumin, coriander, oregano, thyme black pepper and sea salt.
5. Cook until you can’t resist the delicious smell anymore! (about 15-20 minutes).
Related: Bell Pepper Burrito Bowl
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Photos: Ashley Brown
