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Sofritas Burrito Bowl

by Rachel Gaewski • from the video How To Eat Vegan On A Budget

Ingredients

for 2 servings

  • 1 tablespoon
    olive oil
  • ½ cup
    onion, finely chopped (75 g)
  • 7 oz
    extra firm tofu, 1/2 block (200 g)
  • 1 tablespoon
    soy sauce
  • 1 teaspoon
    chili powder
  • ¾ teaspoon
    garlic powder
  • ½ teaspoon
    cumin
  • ¼ teaspoon
    paprika
  • 1 pinch cayenne pepper
  • 2 cups
    brown rice, cooked (460 g)
  • 2 cups
    shredded lettuce (145 g)
  • ½ cup
    black beans (85 g)
  • ½ cup
    corn, fire-roasted (90 g)
  • ⅓ cup
    pico de gallo (45 g)
  • ½ cup
    guacamole (65 g)
  • ¼ cup
    red onion, pickled (40 g)
  • fresh cilantro, for garnish

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Preparation

Under 30 min

  1. In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook until semi-translucent, 3-4 minutes.
  2. Use your hands to crumble the tofu into the pan, then use a spatula to continue to break apart while cooking for 3-4 minutes, until slightly browned.
  3. Add the soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne. Continue to cook and break the tofu apart until browned and crumbly.
  4. To assemble, spread brown rice on the bottom of a bowl, then layer on lettuce, black beans, corn, tofu sofritas, pico de gallo, guacamole, and onions.
  5. Serve topped with cilantro.
  6. Enjoy!
 

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