How do I make the sofritas sauce spicy?

The sofritas sauce gets its heat from chipotles in adobo and a fresh jalapeno, blended with garlic, salsa, red onion, and lime juice.

What kind of tofu should I use for the sofritas?

Use a 16-ounce block of firm tofu, drained and pressed, then crumbled and sauteed until slightly browned before adding the sauce.

Can I use something other than white rice for the bowls?

Yes, the recipe suggests using 2 cups of cooked white rice or quinoa as the base for your bowls.

How is the guacamole prepared for these bowls?

The guacamole is made by mashing three avocados with lime juice, diced red onion, salt, and fresh cilantro.

How should I store leftover Spicy Sofritas Black Bean Bowls?

Store the sofritas mixture and guacamole separately in airtight containers in the refrigerator for 3-4 days. Assemble bowls fresh when ready to eat.

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Spicy Sofritas Black Bean Bowls
[Vegan, Gluten-Free]

RB By: Rene Barker

Author Bio

My name is Rene, and I am the one-woman show behind the vegan goodness at... Read More

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A vibrant bowl of spicy vegan sofritas with crumbled tofu and black beans, served over white rice, topped with a dollop of fresh guacamole, and garnished with cilantro and a lime wedge.

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Spicy Sofritas Black Bean Bowls [Vegan, Gluten-Free]

Dairy Free

These spicy sofritas black bean bowls are healthy, simple and super delicious. Perfect for meal prepping or busy weeknights! A combination of chipotle peppers in adobo, salsa, onion, and garlic are blended up to make this yummy sauce. It is then mixed in with crumbled tofu and black beans. Serve... Read More

Ingredients You Need for Spicy Sofritas Black Bean Bowls [Vegan, Gluten-Free]

For the Sofritas:

1 6-ounce can chipotles in adobo
1 small jalapeño
2 cloves garlic
1/2 cup chunky salsa
1/4 red onion, roughly chopped
1/2 lime, juiced
Salt, to taste (if needed)
Sugar (optional)
1 16-ounce block firm tofu
1 teaspoon olive oil
1 15-ounce can black beans, drained and rinsed

For the Bowls:

2 cups cooked white rice (or quinoa)
3 avocados
1/2 lime, juiced
1/4 red onion, diced
Salt, to taste
Cilantro
Lime wedges

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How to Prepare Spicy Sofritas Black Bean Bowls [Vegan, Gluten-Free]

Add chipotles, jalapeño, garlic, salsa, red onion, and lime to a blender or food processor. Combine until smooth (adding water if needed). Taste and add salt if needed. Set aside until ready to use.
Drain and press tofu. Heat olive oil in a pan over medium heat. Add tofu to the pan and break it apart with a potato masher or wooden spoon. Sauté for 1-2 minutes, or until tofu begins to brown slightly. Add sauce and black beans to the tofu and stir to combine. Allow to cook for an additional 5-7 minutes, stirring frequently.
While the sofritas is cooking, peel and pit avocados. Put in a bowl and mash with a fork. Add lime juice, red onion, salt and cilantro (to taste) and stir to combine.
To assemble bowls, add 1/2 cup of rice to the bowl, followed by 1/2 cup sofritas mixture and a dollop of guacamole. Top bowls with additional cilantro and serve with a lime wedge.