Sofritas

Another day, another new recipe. This one is particularly exciting because it mimics the delicious sofritas recipe from everyone's favorite "fast-food" chain, Chipotle. I'd even venture to say that in my experience, Lindsay's recipe is better than what Chipotle has designed. This recipe has more kick to it and you feel better knowing that the tofu hasn't been sitting out getting soggy for a bit, while people looked it over for other meats. Plus there are few things as wonderful as cotija cheese and homemade guac. You really just can't beat either. So when I came across this recipe on Pinch of Yum, Will and I immediately moved it to the top of the "to-make" list.  We were so glad we did - not only did it meet the requirement of feeding us for several days, it also was super-duper-deliciously-good. Hands down, we recommend this recipe for everyone who loves Chipotle and/or tofu (or wants to try tofu), to try. Pinch of Yum has never led us wrong (and you should also totally 100% check out their website - they are just the most amazing).


Cooking Notes: The only notable adjustment we made to this recipe was to use black beans instead of pinto beans - typically we both get black beans at Chipotle, so this only made sense. Warning: If spicy isn't really your thing, significantly reduce the amount of chipotle peppers you use - even WE almost regretted how spicy ours was! There's only so much sugar can do to help.

Sofritas (adapted from Pinch of Yum; serves 6)
Bowls
1 1/2 cups uncooked white long grain rice
4-5 limes
2 large handfuls fresh cilantro
16 oz. extra firm tofu
1 14-oz. can black beans, rinsed and drained
2-3 avocados
1/2 cup minced red onion
Cotija cheese, to serve
Sauce
1 roasted poblano pepper*
4 individual chipotle peppers canned in adobo sauce
2 tbsp adobo sauce
2-3 cloves garlic
1/2 cup fresh tomato salsa
2 tbsp canola oil
1/2 tsp salt
A pinch of sugar

Begin by roasting your poblano pepper (see below) and making your rice. Make rice according to package directions, but with the addition of the juice of two limes. After cooking, fluff and toss with a handful of freshly chopped cilantro and a pinch of sea salt.

While your rice is cooking, make your sofritas sauce. Take your roasted poblano pepper and remove the stem, placing it in a food processor with the chipotle peppers, adobo sauce, salsa, oil, salt and sugar. Pulse until a mostly smooth paste forms.

Next, make your tofu. Begin by slicing the tofu and pressing it with paper towels, until the excess moisture is removed. Heat a drizzle of oil in a large frying pan over medium high heat and stir fry until the tofu is just beginning to get golden and crispy. Scramble the tofu into small bits with a wooden spoon, then add the softies sauce, 1/2 cup water and the pinto beans. Simmer the mixture for 15-20 minutes, adding more water as necessary.

While everything finishes cooking, make your guacamole. Mash the avocados, stir in the red onion, cilantro and juice of two limes, then season generously with salt. Once all parts are complete, assemble the bowls beginning with the cilantro-lime rice, then the softies mixture and guac on top. Sprinkle crumbled cotija cheese and chopped fresh cilantro for flavor; additional slices of avocado are also welcome. Enjoy!

*To roast your poblano, turn your oven on broil, coat the pepper with oil, place on a baking sheet and roast for 15 minutes at a time until it's soft and blistered. 

Recipe: Pinch of Yum: Spicy Sofritas Veggie Bowls