My favorite new item at Chipotle is the Sofritas Burrito Bowl. For those who don’t know, “sofritas” is Chipotle’s new “meat” offering — well, it’s actually tofu. I was skeptical about tofu at Chiptole at first, but once I tried it, I have never gone back to my once standard Chicken Burrito Bowl. I will warn you, it is SPICY, but with the added toppings, the heat is easily controlled. Currently, sofritas are not a nationwide offering, but according to Chipotle, they will be expanding soon. So until they come to your area, give this recipe a try…it’s not an exact match, but it’s still pretty tasty 🙂
Thanks for reading and happy cooking!
Chipotle Sofritas at Home
For the Sofritas:
14 ounce package extra-firm tofu, shredded
½ tablespoon cumin ½ tablespoon cayenne pepper ½ tablespoon chili powder ½ tablespoon garlic ½ tablespoon salt ½ tablespoon coriander 2 tablespoon Sriracha sauce 1 tablespoon canola oil 1 ½ tablespoon rice vinegar
For “Burrito Bowl” or Taco:
1 red onion, sliced
1 red pepper, sliced
1 green pepper, sliced
2 cups brown rice ½ cup cilantro, chopped 2-3 tablespoons fresh lime juice
2 tablespoons olive oil
Salt and pepper to taste
Toppings: Sour cream, guacamole, salsa, cheese, whatever you like!
Begin by heating the canola oil on medium-high heat. Meanwhile, remove tofu from packaging and drain excess water; dab tofu with paper towel. Shred tofu into small pieces with fork or hands. All tofu to hot oil and cook until the edges of the tofu begin to brown, 5 minutes. Add all the ground spices to the tofu and stir to combine; cook for another 2-3 minutes. Add the vinegar and Sriracha sauce to the tofu mixture, stir to combine. To make the “burrito bowls” or tacos, sauté red onion and red and green pepper in olive oil until soft. Cook rice according to package instructions. Mix rice with chopped cilantro and fresh lime juice. Assemble burrito bowls or tacos any way you desire!