These bowls are a nod to Chipotle’s sofritas, but with all homemade toppings that are easier to put together than you might think. Easily dig into a Sofritas Burrito Bowls on a weeknight.
These bowls are a nod to the popular restaurant chain’s menu item, sofritas. I’d never actually tried this, much less made it, until this past Summer. My cousin came to visit and asked if I’d ever made it before and you guys know I’m a sucker for trying things I’ve never tried before. Anyway, I feel like she deserves the credit for this very belated recipe showing up today.
The rest of the bowls are pretty self-explanatory. I went very simple with everything except for the rice and the sofritas. If you’re making this for your family you can obviously change up what you put in your bowls. You can also skip making the Spanish rice and simply serve plain steamed rice if you like. Using this all as filling for tacos and burritos is also an option. Oh, or make loaded nachos! 
Now let’s talk a bit about the sofritas. For anyone who’s unfamiliar with Chipotle, you may be wondering what it even is. Well it’s basically taco seasoned tofu and it’s surprisingly delish. I honestly don’t use tofu very often but it’s been growing on me recently. As for the cooking method, you start by “frying” the tofu. I know it’s typically done with oil but I’ve left it as optional in the recipe.
Click HERE for my sofritas recipe.
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Sofritas Burrito Bowls
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan, Vegetarian
Description
Hearty vegetarian bowls packed with flavor. Perfect for a quick weeknight dinner or a fun weekend lunch.
Ingredients
Sofritas tofu:
- 1 block (14-16 oz / 400-454 g) extra-firm tofu, pressed and drained
- 1 tbsp olive oil or avocado oil (optional — can be dry-fried)
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, finely chopped, plus 1 tsp adobo sauce
- 1 poblano or Anaheim chile, roasted, peeled, and chopped (or 1 can (4 oz / 115 g) diced green chiles)
- 1 tsp taco seasoning
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp dried oregano
- 2 tbsp tomato paste
- 1/2 cup (120 ml) vegetable broth
- Salt, to taste
Spanish rice:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups (400 g) long-grain white or brown rice
- 1/4 cup (60 ml) tomato paste
- 1 can (10 oz / 280 g) diced tomatoes with green chiles
- 2 cups (473 ml) vegetable broth
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp salt
Bowl assembly:
- 2/3 cup (110 g) black beans, warmed
- 2/3 cup (110 g) whole kernel corn, warmed
- 1 can (16 oz / 450 g) refried beans, warmed
- 2 cups shredded iceberg or mixed greens lettuce
- Tomato salsa, to taste
- Guacamole, to taste
Instructions
Make the sofritas tofu:
- Press the tofu firmly between two towels or in a tofu press for at least 15 minutes to remove as much moisture as possible. Crumble the pressed tofu into rough, uneven pieces — you want varied texture, not uniform crumbles.
- Heat a large skillet over medium-high heat. Add the oil if using (or leave dry for a leaner result). Add the crumbled tofu in a single layer and cook, undisturbed, for 3–4 minutes until the underside is golden. Stir and continue cooking until browned all over, about 5–6 minutes total.
- Push the tofu to one side of the pan. Add the diced onion and cook for 2 minutes, then add the garlic and cook for 30 seconds more.
- Add the chipotle pepper, adobo sauce, roasted chile (or canned green chiles), taco seasoning, cumin, smoked paprika, and oregano. Stir everything together and cook for 1 minute to bloom the spices.
- Stir in the tomato paste, then pour in the vegetable broth. Bring to a simmer and cook, stirring occasionally, until the liquid is mostly absorbed and the mixture is saucy and fragrant, about 5–7 minutes. Taste and adjust salt. Set aside and keep warm.
Make the Spanish rice:
- Combine the onion and garlic in a large skillet with about 1/4 cup water and sauté over medium-high heat for 3–4 minutes, until softened. Add the rice, tomato paste, diced tomatoes with chiles, vegetable broth, oregano, cumin, and salt. Stir to combine.
- Reduce heat to low, cover, and simmer for 25–35 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. If the liquid absorbs before the rice is fully cooked, add a splash of water. Fluff with a fork before serving.
Assemble the bowls:
- Fill each bowl with a base of Spanish rice. Add the sofritas tofu, then portions of black bean and corn mixture and refried beans.
- Top with shredded lettuce, tomato salsa, and guacamole. Serve immediately.
Notes
Pressing the tofu well before cooking is important — moisture makes it steam rather than brown. Frying is optional; you can dry-fry the tofu in a non-stick pan with no oil for a leaner result. The sofritas and rice can be made ahead and stored separately in the refrigerator for up to 4 days; reheat with a splash of broth to loosen. The whole thing also works as a taco or burrito filling, or as nachos.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 large bowl
- Calories: 500
- Sugar: 15
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 80
- Fiber: 10
- Protein: 20
- Cholesterol: 0 mg
Frequently Asked Questions
Can I use a different type of protein instead of tofu for the sofritas?
Yes, you can substitute the tofu with tempeh or even shredded jackfruit for a different texture while maintaining a similar flavor profile.
Is it necessary to fry the tofu, or can I skip that step?
Frying the tofu helps to achieve a firmer texture and enhance the flavor, but you can skip it if you prefer a softer tofu or want to reduce oil usage.
What kind of rice should I use for the Spanish rice in the bowls?
You can use long-grain white rice or brown rice for the Spanish rice; just make sure to season it well with spices and tomato for the best flavor.
