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–+ servings
Sofritas in a bowl with guac, beans, corn and fresh lime.
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5 from 29 votes

Easy Sofritas Veggie Bowls

These vegan sofritas veggie bowls are an easy weeknight dinner with big flavours. Just don't forget to make the guac! Gluten-free, vegan.
Prep Time 20 minutes
Cook Time 15 minutes
Drying the Tofu 10 minutes
Total Time 45 minutes
Servings 4 people
Calories 996kcal
Cost $15/ 12€

Equipment

Ingredients

  • 500 g extra firm tofu +300g if not using beans
  • 300 g cooked black or pinto beans rinsed and drained (optional)
  • 2 tbsp vegetable oil

For the Adobo Sauce

  • 1 pc dried ancho chili whole
  • 2 pc dried guijillo peppers whole
  • 4 pc dried cascabel peppers whole
  • 4 pc medium sized roma tomatoes the riper the better
  • 2 pc small red onions
  • 4 cloves garlic
  • ½ bunch oregano
  • 1 cup water
  • 1 jar pickled peppers, strained see picture for size
  • 1-3 pc chipotles in adobo sauce use 1 for mild, 3 for spicy
  • 1 tsp sherry vinegar or red wine vinegar or lime juice

For the Tofu Seasoning

  • 2 tsp smoked paprika
  • ¼ tsp celery salt
  • ⅛ tsp cinnamon ground
  • ½ tsp cumin ground
  • ¼ tsp Aleppo chili or ⅛ tsp ground cayenne
  • ¼ tsp nutritional yeast optional
  • ½ tsp salt or more if you like
Metric - US Imperial

Instructions

  • Slice the tofu into roughly ½ inch slices. This will make it easier to handle while frying.
    Tofu sliced into thick pieces
  • Line the sliced tofu on a tray with paper towel. Season lightly with salt and cover with another layer of paper towel and another sheet tray. Use a heavy object to press the tofu for 10-30 minutes.
    Pressing the tofu to squeeze out extra water.
  • Have all the ingredients ready to go like in this picture before you begin. Core the tomatoes and peel the onions and garlic.
    All the ingredients for the sofritas ready to go.
  • Sear the tofu slices with half of the vegetable oil. Fry in batches until lightly golden on each side.
    Searing the tofu in a cast iron pan until golden brown.
  • Place the tofu in a separate bowl and add the spices. Break it up into tiny pieces with a fork, spatula or blitz it quickly in a food processor.
    Breaking up the tofu into smaller pieces.
  • In the same pan, toast the peppers on very low heat and on all sides heat until they puff up. Set aside in a bowl to cool.
    Toasting the dried peppers in oil.
  • Fry the tomatoes and onions in the pan until browned slightly.
    Browning the tomatoes and onions.
  • Then add the garlic and oregano and a bit of salt. Cook for 30 seconds on low heat, then add all of this to the blender.
    Frying the oregano and garlic in the same pan.
  • Remove the stems and seeds from the dried peppers. Add this back to the cast iron pan along with 250ml water and cook for about 5 minutes or until the peppers are soft.
    Softening the peppers in water.
  • Add everything to the blender (except the tofu/beans) and blend. Adjust the seasoning of the sauce to your liking.
  • Add this sauce, the crumbled tofu and the cooked beans to a large pot. Cook on low heat for about 5-10, stirring frequently with a wooden spoon to prevent it from burning and spitting.
    The finished sofritas in a pan.
  • Serve the sofritas hot in a bowl with rice, guacamole, and your favourite garnishes. Enjoy!

Notes

If you choose not to add beans, then substitute with extra tofu (300g) otherwise there will be too much sauce.
Use a pot with high sides while cooking the sofritas to prevent the sauce from spitting. Stirring frequently will prevent the sauce from spitting as it cooks.
Cooked sofritas will keep for up to 5 days in the fridge. They freeze excellently and will keep for up to 6 months in the freezer.

Nutrition

Calories: 996kcal | Carbohydrates: 99g | Protein: 66g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 2104mg | Potassium: 2333mg | Fiber: 31g | Sugar: 8g | Vitamin A: 3051IU | Vitamin C: 9mg | Calcium: 356mg | Iron: 14mg
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