These types of bowls are a nod to Chipotle's sofritas, but with all homemade toppings that are easier to put together than you may think. Easily dig into a Sofritas Burrito Bowls on a weeknight.The article Sofritas Burrito Bowls appeared as a vegi dish.<\/p>\n
Serves 4<\/p>\n
1 pound firm tofu, drained (1 package)<\/p>\n
\u00bc cup vegetable oil<\/p>\n
2 tomatoes, finely chopped<\/p>\n
\u00bd small onion, finely chopped<\/p>\n
\u00bd bell pepper, finely chopped<\/p>\n
1 garlic clove, finely chopped<\/p>\n
1 canned chipotle en adobo, finely chopped<\/p>\n
\u00bd teaspoon ground cumin<\/p>\n
Cut tofu slab into small cubes and pat dry.Heat oil in a large skillet (non-stick works especially well here) over medium-high heat. Add tofu and toss to coat. Fry tofu until it's golden brown and crispy on one side, about 5 minutes. Toss and continue to cook until the tofu is crisped and browned on all sides, another 5 or so minutes.Using a slotted spoon, remove tofu and transfer to a paper towel\u2013lined plate and season with salt.In that same skillet, add tomatoes, onion, bell pepper, and garlic. Season with salt and cook, stirring occasionally until the vegetables are softened, about 5 minutes. Add the chipotle and cumin and toss to coat. Cook until the vegetables are totally softened and most of the liquid has evaporated, 5 to 8 minutes.<\/p>\n
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