Vegan Burrito Bowl - Better than Chipotle?

Ingredients

• 14 oz Super Firm Tofu (pressed, crumbled)
• 1 Poblano Pepper (charred, skin removed, seeded)
• 1 Medium Onion (diced)
• 4 Garlic Cloves (minced)
• 2 Roma Tomatoes (diced)
• 1 Chipotle Pepper in Adobo (minced)
• 0.5 tablespoon Adobo Sauce
• 1 teaspoon Ground Cumin
• 1 teaspoon Mexican Oregano (or regular oregano)
• 1 teaspoon Ancho Chili Powder (optional for extra depth)
• 2 tablespoons Tomato Paste
• 1 tablespoon Red Wine Vinegar
• 0.5 cup Water
• 1 Lime (zest and 1.5 tbsp juice for sofritas, plus extra juice for rice and salsa)
• 1 teaspoon Kosher Salt (plus pinch at end)
• 4 tablespoons Olive Oil (2 for rice, 1 for beans, 1 for guac, plus a drizzle for fajita veg)
• 1 cup Jasmine Rice (rinsed and agitated)
• 1 Bay Leaf
• 2 cans (15 oz each) Black Beans (include liquid, drained before adding to sauce)
• 0.5 cup Fresh Cilantro (chopped, divided between rice, sofritas, salsa)
• 1 Green Bell Pepper (sliced into strips for fajita veg)
• 1 small Red Onion (thinly sliced for fajita veg; half used for salsa)
• 0.5 teaspoon Dried Oregano (if fresh not available for fajita veg)
• 0.25 teaspoon Black Pepper
• 2 cups Corn Kernels (fresh or frozen, charred)
• 1 Serrano Pepper (diced, for salsa heat)
• 12 oz Tomatoes (for salsa) (finely chopped, salted and rested)
• 2 Avocado (ripe, mashed for guacamole)

Instructions

1. Char the Poblano Pepper

   Place the poblano pepper directly over high heat on the gas stove, turning every minute, until the skin is blistered and blackened all over (about 4 minutes). Transfer to a bowl, cover with a plate to steam for 2 minutes, then peel off the charred skin, remove seeds, and set aside.

   Time: PT4M

   Temperature: high

2. Prep Aromatics

   Dice the medium onion, mince the garlic, quarter the Roma tomatoes, and mince the chipotle pepper. Measure cumin, oregano, ancho chili powder, tomato paste, adobo sauce, red wine vinegar, and water.

   Time: PT5M

3. Sauté Aromatics

   Heat 1 tablespoon olive oil in a large frying pan over medium‑high heat. Add the diced onion, season with a pinch of salt, and sauté for 5 minutes until translucent. Add garlic, cumin, oregano, ancho chili powder, and tomato paste; stir for 1 minute. Add the diced tomatoes and cook 4‑5 minutes until they soften.

   Time: PT10M

   Temperature: medium‑high

4. Blend Sofritas Sauce

   Transfer the sautéed mixture to a blender. Add the charred poblano pepper, minced chipotle pepper, adobo sauce, 1 tablespoon red wine vinegar, and ½ cup water. Blend until smooth.

   Time: PT3M

5. Prepare Tofu

   Pat the pressed tofu dry with paper towels, then crumble it by hand into bite‑size pieces, aiming for a texture finer than a scramble but coarser than ground meat.

   Time: PT2M

6. Brown the Tofu

   Heat 1 tablespoon olive oil in the same large frying pan over medium‑high heat. Add the crumbled tofu in an even layer. Let it sit undisturbed for 2‑3 minutes, then stir gently. Continue cooking, stirring occasionally, until the tofu is golden brown and slightly crispy, about 12 minutes total.

   Time: PT12M

   Temperature: medium‑high

7. Simmer Sofritas

   Pour the blended sauce over the browned tofu. Reduce heat to medium, and let the mixture simmer for 10 minutes, stirring occasionally. After 5 minutes, lower the heat to prevent scorching as the sauce thickens.

   Time: PT10M

   Temperature: medium

8. Finish Sofritas

   Stir in the juice of half a lime and a pinch of salt. Remove from heat and set aside.

   Time: PT1M

9. Cook Jasmine Rice

   Rinse 1 cup jasmine rice under cold water until water runs clear. Agitate the rice with your hands for 1 minute to remove excess starch. Transfer to a medium saucepan, add 1½ cups room‑temperature water, a pinch of salt, a bay leaf, and 1 teaspoon olive oil. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 7 minutes. Remove from heat and let steam, covered, for 10 minutes.

   Time: PT17M

   Temperature: boil then simmer

10. Flavor the Rice

    Fluff the cooked rice with a fork. Stir in the zest of one medium lime, 1½ tablespoons lime juice, ½ tablespoon lemon juice, an extra teaspoon olive oil, and a generous handful of chopped cilantro. Season with salt to taste.

    Time: PT3M

11. Prep Fajita Veggies

    Core and slice the green bell pepper into strips. Thinly slice the red onion into rings. Chop fresh oregano (or measure dried oregano).

    Time: PT5M

12. Sauté Fajita Veggies

    Heat 1 tablespoon avocado (or any) oil in a large frying pan over medium‑high heat until shimmering. Add the pepper strips, onion rings, oregano, ½ teaspoon kosher salt, and a pinch of black pepper. Toss occasionally and cook 7‑8 minutes for crisp‑tender texture, or longer for deeper caramelization.

    Time: PT8M

    Temperature: medium‑high

13. Prep Salsa Base

    Finely chop 12 oz tomatoes. Sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess water.

    Time: PT5M

14. Rest Tomato Mixture

    After salting, let the tomatoes rest for an additional 10 minutes while you finish other prep steps.

    Time: PT10M

15. Char Corn

    If using fresh corn, shave kernels from the cob onto a plate. Heat a cast‑iron skillet over medium‑high heat, add the kernels, and let them sit undisturbed for 3‑4 minutes to develop char. Stir, then let sit again for another 3‑4 minutes. Repeat once more for a total of 10‑12 minutes. Sprinkle with a pinch of salt at the end.

    Time: PT12M

    Temperature: medium‑high

16. Assemble Salsa

    Drain the rested tomatoes, discarding excess liquid. In a mixing bowl combine the tomatoes, diced serrano pepper, half of the diced red onion, the charred corn, a grated garlic clove, a handful of chopped cilantro, lime juice from one lime, and a pinch of salt and black pepper. Mix gently and let sit for 10 minutes for flavors to meld.

    Time: PT5M

17. Make Quick Guacamole

    Halve and pit the avocados. Scoop flesh into a bowl, mash with a fork, add juice of half a lime, a pinch of salt, and a drizzle of olive oil. Mix until slightly chunky.

    Time: PT3M

18. Assemble the Burrito Bowls

    Divide the lime‑zested jasmine rice among four bowls. Top each with a generous scoop of sofritas, black beans (if using the optional bean version), sautéed fajita veggies, a heaping spoonful of the corn‑tomato salsa, and a dollop of guacamole. Garnish with extra cilantro if desired.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

20 g

Carbohydrates

78 g

Fat

16 g

Fiber

12 g

Ingredient Substitutions

• Instead of Super Firm Tofu: Extra‑firm tofu, Tempeh
• Instead of Poblano Pepper: Anaheim pepper, Green bell pepper
• Instead of Roma Tomatoes: vine‑ripe tomatoes
• Instead of Chipotle Pepper in Adobo: chipotle powder + a splash adobo sauce
• Instead of Mexican Oregano: regular oregano
• Instead of Ancho Chili Powder: regular chili powder
• Instead of Red Wine Vinegar: apple cider vinegar
• Instead of Kosher Salt: table salt
• Instead of Olive Oil: avocado oil, vegetable oil
• Instead of Jasmine Rice: basmati rice
• Instead of Black Beans: cooked dry beans
• Instead of Fresh Cilantro: parsley (different flavor)
• Instead of Green Bell Pepper: red or yellow bell pepper
• Instead of Dried Oregano: fresh oregano
• Instead of Corn Kernels: frozen corn
• Instead of Serrano Pepper: jalapeño
• Instead of Tomatoes (for salsa): canned diced tomatoes
• Instead of Avocado: mashed peas for a different texture

Equipment Needed

• Large Frying Pan
• Medium Saucepan with Lid
• Blender or Immersion Blender
• Cutting Board
• Chef's Knife
• Paring Knife
• Measuring Cups
• Measuring Spoons
• Spatula
• Tongs (optional)

Critical Steps — Do Not Skip

• Char the poblano pepper until skin is fully blackened for smoky depth.
• Press and crumble the tofu to achieve a meaty texture.
• Do not stir the rice while it cooks; let it steam covered for fluffiness.
• Allow the blended sofritas sauce to simmer and thicken without burning.
• Char the corn kernels in a hot skillet for authentic sweetness.

Chef Tips from the Video

• Pressing tofu for at least 30 minutes yields the best meat‑like texture.
• Char the poblano over an open flame for maximum smoky flavor; a gas stove works well.
• Use a cast‑iron skillet for the corn to achieve deep caramelization.
• Add a drizzle of olive oil to the beans at the end for richness without dairy.

Troubleshooting

Storage

Refrigerator: Store sofritas, rice, beans, veggies, salsa, and guacamole in separate airtight containers for up to 4 days.

Freezer: Sofritas and cooked beans freeze well for up to 2 months; thaw before reheating. Do not freeze rice or fresh guacamole.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sofritas sauce and blend it a day ahead; store in the fridge and add to freshly browned tofu before serving.
• Cook the rice and store in the fridge; reheat with a splash of water to restore fluffiness.
• Salsa can be made up to 24 hours ahead; keep refrigerated and stir before serving.

Frequently Asked Questions