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 it up with some rice (or quinoa) and fresh avocado and you have the perfect meal.
Spicy Sofritas Black Bean Bowls [Vegan, Gluten-Free]
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
- Lime wedges
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.
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