How is the tofu prepared for this sofrito bowl?

The extra-firm tofu is sliced, pan-seared until golden, then torn and crumbled directly into the simmering sofrito sauce to absorb the flavors.

What gives the red cabbage its unique flavor and texture?

The red cabbage is finely shredded and gently massaged with salt, organic cane sugar, and lime juice, which softens it and creates a quick-pickled, vibrant topping.

What are the key spices in the sofrito sauce?

The sofrito sauce is richly flavored with dried oregano, cumin, chili powder, red chili flakes, and a touch of cinnamon, along with tomato paste and molasses.

What are the recommended bases for serving this Tofu Sofrito Bowl?

The recipe suggests serving the tofu mixture over cooked brown rice, millet, or quinoa, topped with the prepared cabbage and kohlrabi.

How is the kohlrabi prepared for this dish?

The peeled and diced kohlrabi is simply tossed with lime juice, adding a fresh, zesty crunch to the finished bowl.

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Tofu Sofrito Bowl
[Vegan]

DN By: Desiree Nielsen

Author Bio

A gut-friendly, plant-based approach to digestive health with delicious recipes you can feel good about... Read More

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A vibrant Tofu Sofrito Bowl served over brown rice, topped with richly spiced crumbled tofu, bright quick-pickled red cabbage, and diced kohlrabi.

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Tofu Sofrito Bowl [Vegan]

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Vegan

This tofu sofrito bowl makes the most of those spices sitting in your pantry. Tofu is also a great way to get more protein, which is critical for supporting the immune system and rebuilding gut cells when following a low-FODMAP diet. The sofrito is great on its own but I... Read More

Ingredients You Need for Tofu Sofrito Bowl [Vegan]

1/4 medium red cabbage, finely shredded with a mandoline
1 1/2 teaspoons (7 mL) salt, divided
1/4 teaspoon (1 mL) organic cane sugar Juice of 1 lime, divided
2 cups (500 mL) peeled and diced kohlrabi
1 block (12 ounces/340 g) extra-firm tofu
2 tablespoons (30 mL) extra-virgin olive or avocado oil, divided
2 sweet red peppers, finely diced
1/2 cup (125 mL) water
1/4 cup (60 mL) tomato paste
1/4 cup (60 mL) apple cider vinegar
1 tablespoon (15 mL) blackstrap molasses (see FODMAP Note)
1 tablespoon (15 mL) dried oregano
2 teaspoons (10 mL) dried cumin
1 teaspoon (5 mL) chili powder
1/2 teaspoon (2 mL) red chili flakes
1/4 teaspoon (1 mL) cinnamon
3 cups (750 mL) cooked brown rice, millet, or quinoa, for serving

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How to Prepare Tofu Sofrito Bowl [Vegan]

In a medium bowl, add the cabbage, 1/2 teaspoon (2 mL) of the salt, cane sugar, and half the lime juice. Gently massage the cabbage for 1 minute to soften. Set aside.
In a small bowl, toss the kohlrabi with the remaining lime juice. Set aside.
Slice the tofu in half, then in half again horizontally to create four squares. In a large nonstick skillet, heat 1 tablespoon (15 mL) of the olive oil over medium-high heat. Place the tofu in the pan and cook until golden on the bottom, 3 to 4 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer the tofu to a plate.
Reduce the heat to medium and add the remaining 1 tablespoon (15 mL) olive oil to the skillet. Add the red peppers and cook, stirring occasionally, until softened and starting to brown, 5 to 7 minutes. Reduce the heat to medium-low, then add the water, tomato paste, apple cider vinegar, molasses, oregano, cumin, chili powder, the remaining 1 teaspoon (5 mL) salt, chili flakes, and cinnamon. Stir until well combined. Simmer for 5 minutes.
Tear and crumble the cooked tofu into the sauce, stirring to coat, and let simmer for 5 minutes more to heat through and let the flavors blend.
To serve, divide the rice and tofu mixture among bowls. Top with the cabbage and kohlrabi.

Notes

Blackstrap molasses is a potentially high-FODMAP food. However, the 1/2 tablespoon (4 mL) per portion serving size is low-FODMAP.
If you are not following a low-FODMAP diet, layer on some avocado too.