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+ servings
4 from 1 vote
Easy Chipotle Sofritas Bowl
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
An easy to make copycat recipe for those yummy Chipotle Sofritas. Easy to find ingredients and just a little prep work makes this a surefire hit at the dinner table.
Course: Main
Cuisine: Mexican
Servings: 4 bowls
Author: Chuck Underwood
For the Sofritas Bowl
  • 2 cups Brown Rice
  • 2 Tbs Lime Juice
  • Fresh Cilantro
  • 16 oz Firm Tofu
  • 1 can Pinto Beans, drained (15oz)
  • New Mexico Red Chile Sauce (optional)
For the Sauce
  • 1 Poblano Pepper (roasted)
  • 3 Chipotle Peppers (with Adobo Sauce)
  • 3 cloves Garlic
  • 1 can Fire Roasted Tomatoes (15oz)
  • 1 tsp Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Cumin
  • 1/2 tsp Sugar
  1. Drain and press tofu while preparing the pepper and sauce
  2. Roast the Poblano either over a gas burner or under a broiler until charred
  3. Steam at least 10 minutes in a bag and then remove skin, stem and seeds.
  1. Add roasted Poblano, Chipotles, Tomatoes, garlic, salt, cumin, oregano, lime juice, and sugar to blender.
  2. Blend until smooth,
  1. Steam rice in time cooker (or other preferred method) until done
  2. Add in lime juice and cilantro and fluff with fork
  1. Cut tofu into cubes and stir fry in a little veggie broth until browned
  2. Continue to add broth as necessary to prevent sticking, while chopping up cubes with spatula to make a scrambled consistency
  3. Once browned, add sauce and pinto beans and stir to combine
  4. Cook down until liquid begins to evaporate and thicken (about 20 minutes)
  5. Serve in bowls over rice
Recipe Notes

Good with Red Chile Sauce poured on top!
Also good with shredded lettuce, freshly chopped tomato, and guacamole