Ingredients
1 block extra-firm tofu, pressed and crumbled
2 tbsp olive oil, divided
2 tbsp chipotle peppers in adobo sauce
1 tsp smoked paprika
1 tsp cumin
1 cup cooked black beans, rinsed and drained
1 cup cooked jasmine rice
1 lime, juiced
2 tbsp fresh cilantro, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1/2 cup corn kernels (fresh or frozen)
1/2 cup diced tomatoes or tomato salsa
1 avocado, mashed (for guacamole)
Salt and black pepper to taste
Instructions
1. Prepare sofritas: In a skillet, heat 1 tbsp olive oil, add crumbled tofu, chipotle peppers, smoked paprika, cumin, and salt. Cook for 6–8 minutes until golden and smoky.
2. Sauté fajita veggies: In another pan, heat 1 tbsp olive oil. Add sliced bell peppers and onions, season with salt and pepper, and cook until tender with light char marks.
3. Make cilantro-lime rice: Mix cooked jasmine rice with lime juice, cilantro, and a pinch of salt.
4. Prepare guacamole: Mash avocado with lime juice, salt, and pepper.
5. Assemble the bowl: Start with a layer of cilantro-lime rice, top with sofritas, black beans, fajita veggies, corn, salsa, and guacamole.
6. Serve immediately or store components separately for meal prep.
Notes
For a lighter version, replace jasmine rice with cauliflower rice.
Add vegan sour cream or shredded romaine for a restaurant-style bowl.
Store each component in separate airtight containers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Vegetarian & Vegan Bowls
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan