adaptmyrecipe
← All recipes

adaptmyrecipe

Chipotle Sofritas Bowl (Copycat)

adaptmyrecipe.com/recipes/chipotle-sofritas-bowl

Prep10min Total35min Serves4 portions Hands-on30min DevicesTM6 AuthorChef Jose

Scan to open

Chipotle Sofritas Bowl (Copycat)

Recipe Book

Chipotle Sofritas Bowl (Copycat)

Spicy braised tofu sofritas over cilantro lime rice with black beans, corn, avocado, and all the fixings.

Copycat Chipotle Mexican Vegan Vegetarian Dairy Free Gluten Free Nut Free
Adapt for my device View on Cookidoo

Published to Cookidoo

Your recipe is live. Share the link below and anyone can add it to their Cookidoo library in one click.

Open on Cookidoo

Heads up: when you cook a Created Recipe on your Thermomix, you tap each ingredient per step to see the amount. Why?

Chipotle Sofritas Bowl (Copycat)

Essentials

Ingredients

  • 4 chipotle peppers in adobo
  • 66 g adobo sauce
  • 240 g vegetable broth
  • 60 g tomato paste
  • 6 garlic cloves
  • 4 g ground cumin
  • 2 g smoked paprika
  • 3 g chili powder
  • 41 g maple syrup
  • 30 g apple cider vinegar
  • 6 g salt
  • 14 g olive oil
  • 150 g yellow onion, quartered
  • 800 g extra-firm tofu, drained
  • 300 g long-grain white rice
  • 450 g water
  • 14 g olive oil, for rice
  • 3 g salt, for rice
  • 30 g fresh lime juice
  • 15 g fresh cilantro, chopped
  • 260 g black beans, drained
  • 165 g corn kernels
  • 130 g salsa or pico de gallo
  • 1 large avocado, sliced
  • 4 lime wedges

Method

Preparation

  1. 1 Add 4 chipotle peppers in adobo to mixing bowl.Weigh
  2. 2 Add 66 g adobo sauce (4 Tbsp) to mixing bowl.Weigh
  3. 3 Add 240 g vegetable broth (1 cup) to mixing bowl.Weigh
  4. 4 Add 60 g tomato paste (4 Tbsp) to mixing bowl.Weigh
  5. 5 Add 6 garlic cloves to mixing bowl.Weigh
  6. 6 Add 4 g cumin (2 tsp) to mixing bowl.Weigh
  7. 7 Add 2 g smoked paprika (1 tsp) to mixing bowl.Weigh
  8. 8 Add 3 g chili powder (1 tsp) to mixing bowl.Weigh
  9. 9 Add 41 g maple syrup (2 Tbsp) to mixing bowl.Weigh
  10. 10 Add 30 g apple cider vinegar (2 Tbsp) to mixing bowl.Weigh
  11. 11 Add 6 g salt (1 tsp) to mixing bowl.Weigh
  12. 12 Insert measuring cup and blend until completely smooth. 30 sec/speed 830s / sp8
  13. 13 Pour blended sofritas sauce into a bowl and set aside. Rinse and dry the mixing bowl.
  14. 14 Add 150 g yellow onion, quartered to mixing bowl.Weigh
  15. 15 Insert measuring cup and chop. 5 sec/speed 55s / sp5
  16. 16 Add 14 g olive oil (1 Tbsp) to chopped onion.Weigh
  17. 17 Remove measuring cup and saute until translucent. 3 min/120C/speed 13min / 120°C / sp1
  18. 18 Add 800 g extra-firm tofu, broken into chunks, to mixing bowl.Weigh
  19. 19 Insert measuring cup and pulse to crumble into bite-sized pieces. Do not over-process. 3 sec/speed 33s / sp3
  20. 20 Pour reserved sofritas sauce over tofu and onion. Place simmering basket onto mixing bowl lid and simmer on reverse mode. 10 min/100C/speed 110min / 100°C / sp1
  21. 21 Transfer finished sofritas to a bowl and cover with foil to keep warm. Rinse and dry the mixing bowl.
  22. 22 Add 300 g long-grain white rice, rinsed to mixing bowl.Weigh
  23. 23 Add 450 g water to mixing bowl.Weigh
  24. 24 Add 14 g olive oil (1 Tbsp) to mixing bowl.Weigh
  25. 25 Add 3 g salt (1/2 tsp) to mixing bowl.Weigh
  26. 26 Insert measuring cup and cook rice. 18 min/100C/speed 418min / 100°C / sp4
  27. 27 Let rice rest with lid on for 5 minutes. Fluff with spatula.
  28. 28 Add 30 g fresh lime juice (2 Tbsp) and fold in gently by hand.Weigh
  29. 29 Add 15 g fresh cilantro (1/2 cup loosely chopped) and fold in gently.Weigh
  30. 30 Divide cilantro lime rice among 4 bowls. Top with sofritas, black beans, corn, salsa and avocado. Serve with lime wedges.

Notes

Tips

  • Press tofu before crumbling for better texture.
  • The sofritas sauce can be made ahead and refrigerated up to 3 days.