I’ll admit that although I don’t support eating fast food, I am a sucker for chipotle. I have another confession, I’ve never cooked with tofu until today. I think that for newly plant based individuals, cooking with tofu can be daunting. There is a lot to learn about this soy protein and vegan cooking is quite different.
Making sofritas is a perfect place to start because you’re not looking for perfect squares; everything gets put into the food processor. Additionally, tofu takes on the taste of the sauce or seasoning that you use and this recipe is filled with savory flavors. If you’ve tried tofu in the past and didn’t like it, I really have a feeling you’ll like this better. If you’re a meat lover, the texture of the tofu in this recipe is similar to ground turkey.
I use a Kitchen Aid food processor which can be purchased here. Please note as an Amazon Associate I earn from qualifying purchases. Thank you in advance & I hope you enjoy these products as much as I do!
Cooking with Tofu
I’m no expert, clearly, but I’ve done quite a bit of research to make this recipe perfect for you guys! Here’s what I learned:
- Purchase extra-firm tofu because it makes it a lot easier to work with
- You’ll want to drain the tofu first
- Allow for at least 10-15 minutes to “press” the excess water out of the tofu, you don’t want it soggy
- Tofu takes the flavor of whatever you are using in the dish
- Tofu needs to be cooked using a non-stick pan
Excellent Source of Plant Based Protein
For this recipe, I used Trader Joe’s organic sprouted extra firm tofu. I used the entire 16 oz. package which would last me the entire week for meal prepping 5 chipotle bowls. Just the tofu alone provides a total of 45g of protein. When you add the beans, rice, and toppings, the average protein per serving is 27 grams. For more information on sources of plant based protein read my blog here.
For the Cilantro-Lime Rice
- 2 cups of dry basmati rice
- juice from 1 lime (or 2 TBSP of lime juice)
- juice from 1/2 lemon (or 1 TBSP lemon juice)
- 1/3 cup chopped cilatantro
- 3 TBSP olive oil
- generous amount of salt
For the Tofu:
- 16 oz. extra firm tofu
- 1 TBSP olive oil
For the marinade:
- 1 small bell pepper
- 1 medium red pepper
- 1/2 white onion, chopped
- 1 small tomato
- 1/4 cup vegetable broth
- 3 TBSP of chipotle peppers in adobo sauce (if you like it spicier, add another TBSP)
- 1 TBSP minced garlic
- 2 TBSP soy sauce
- 1 TBSP apple cider vinegar
- 1 tsp cumin
- 1 tsp chili powder
- generous amount of salt (I used 1 tsp)
Toppings for the bowl:
- romaine lettuce
- cooked black beans
- cooked pinto beans
- sliced red pepper
- sliced red onion
- sliced bell pepper
- shredded cheese
- sour cream
- Prepare the rice by cooking 2 cups according to package directions then set aside to cool (see step 8 on how to make the cilantro-lime rice).
- Meanwhile, press the tofu to release excess liquid.
- While the rice is cooling and the tofu is draining, begin making the marinade by combining peppers, onion, tomato, broth, chipotle peppers, adobo sauce, garlic, soy sauce, apple cider vinegar, and spices to a food processor. Pulse the marinade until a salsa-like consistency is met.
- Transfer the marinade to a large bowl.
- Cut the tofu into slices or cubes. Place tofu in a frying plan on medium heat with 1 TBSP of olive oil and cook until lightly browned.
- Once tofu is cooked, add to the food processor and gentle pulse until a chunky texture is met
- Add the tofu to the bowl with the marinade and let sit in the fridge for 30-60 minutes at a minimum.
- To create the cilantro-lime rice, add half of the cilantro, and juice from 1 lime and 1/2 lemon. Then, in a small blender mix together the other half of the cilantro with olive oil and salt. Drizzle that throughout the rice and stir well. Season with salt and pepper to taste.
- When you are ready to eat, cook the tofu marinade on medium until it comes to a light boil.
- Assemble the chipotle bowls by layered a bed of rice followed by cooked beans, sofrtias, cooked or raw veggies (depending on your preference), and any other toppings you choose.
You saved $6
This bowl at Chipotle would have cost you a bit over $8. The cost per serving to make this homemade is just under $2, depending on the toppings you choose.
A meal prep worthy dish
This dish will last up to 5 days in the fridge or even 2 months in the freezer. For more meal prep worthy meals or to learn more about what meal prepping is and how it can improve your life, click here!
Recipes consulted during the creation of this recipe include: COPYCAT CHIPOTLE SOFRITAS RECIPE (Yup, it’s Vegan), Chipotle Sofritas Recipe (Copycat) (Culinary Hill), and Copycat Chipotle Tofu Sofritas Burrito Bowls (Eating Bird Food). Thanks ladies!
Did you make this recipe? Did you love it? Is so, please tag me on instagram with your photos @ahealthyprofit. Don’t forget to leave me a comment below and please reach out if you have any questions.