Sofritas Burrito Bowl

Name: Sofritas Burrito Bowl
Total time: 15
Yield: 2
Ingredients: 1 tablespoon olive oil; ½ cup finely chopped yellow onion; 7 oz extra-firm tofu; 1 tablespoon soy sauce; 1 teaspoon chili powder; ¾ teaspoon garlic powder; ½ teaspoon ground cumin; ¼ teaspoon paprika; 1 pinch cayenne pepper; 2 cups cooked brown rice; 2 cups shredded lettuce; ½ cup black beans; ½ cup fire-roasted corn; ⅓ cup pico de gallo; ½ cup guacamole; ¼ cup pickled red onions; fresh cilantro, for garnish

Recipe by Rachel Gaewski from tasty.co

Lunch 15 Mins.

Ingredients

2 servings

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1 tablespoon olive oil
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½ cup finely chopped yellow onion
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7 oz extra-firm tofu
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1 tablespoon soy sauce
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1 teaspoon chili powder
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¾ teaspoon garlic powder
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½ teaspoon ground cumin
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¼ teaspoon paprika
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1 pinch cayenne pepper

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2 cups cooked brown rice
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2 cups shredded lettuce
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½ cup black beans
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½ cup fire-roasted corn
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⅓ cup pico de gallo
•

½ cup guacamole
•

¼ cup pickled red onions
•

fresh cilantro, for garnish

Instructions

In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook until semi-translucent, 3–4 minutes.
Use your hands to crumble the tofu into the pan, then use a spatula to continue to break apart while cooking for 3–4 minutes, until slightly browned.
Add the soy sauce, chili powder, garlic powder, cumin, paprika, and cayenne. Continue to cook and break the tofu apart until browned and crumbly.
To assemble, spread brown rice on the bottom of a bowl, then layer on lettuce, black beans, corn, tofu sofritas, pico de gallo, guacamole, and onions. Garnish with cilantro.
Enjoy!