This dish is my own twist on the vegetarian sofritas at Chipotle. This version is a sweet and spicy, flavor packed filling, perfect for burrito bowls, tacos, wraps, salads. I ate them with some black eyed peas that I bought dried and soaked over night then cooked in the pressure cooker for 30 minutes with some spices. This would also be delicious with some sautéed peppers and onions. My favorite thing about burrito bowls is how customizable they are. You can add corn, guac, herbs, rice, beans, salsa, tomatoes.. get creative!

Ingredients

For the tofu

• 1 package of firm tofu 

• 1 tsp coconut aminos or soy sauce

For the sauce

• 1 Roasted jalapeño

• 2 tbsp tomato paste

• 3 cloves garlic

• 1/2 lemon

• 1 tbsp maple syrup

• 1 tbsp coconut aminos or soy sauce

• 1 cup water

Instructions

1. Wrap the block of tofu with paper towels and press under a heavy object for 30 minutes to an hour to squeeze out some of the moisture. (I usually cover it with a cutting board and balance my heavy blender on top)

To make the sauce:

1.  Roast a jalapeno on an open flame on the stovetop until outside is charred. Turning occasionally for an even cook. OR roast in the oven by cooking in a 425F oven for 15-20 minutes until skin is charred. Once the jalapeno is done roasting. Put in a container and cover for 15 minutes until skin peels off easily. 

2. Place all the sauce ingredients into a blender except the water. You can remove the seeds from the jalapeno or keep them in depending on how spicy you want the sauce to be. Blend together until desired consistency adding water as you go to.

Tofu:

1. Slice tofu into about ½ inch slices.

2. Heat avocado or olive oil in a saute pan over medium heat. 

3. Add in the tofu and drizzle the coconut aminos or soy sauce overtop. Cook until crispy, about 5-7 minutes, then flip and cook the other side. 

4. Remove from stove. Place the crispy tofu in a food processor and pulse until crumbly. OR chop up into small chunks with a knife (This is what I did).

5. Add back into the saute pan and  pour the sauce over top and make sure all of the tofu is covered, adding water if necessary. 

6. Bring the mixture to a boil, then reduce to a medium heat and cook until slightly reduced, about 5 minutes. 

7. Serve with brown rice and some beans and corn! Garnish with some green onion and enjoy!