Easy Spicy Tofu and Black Bean Sofritas
This recipe was inspired by my one of my favorite meals that my mom would prepare growing up (stuffed peppers) and my need for more substantial, protein dense plant-based meals during the latter half of my pregnancy.
While these aren’t exactly stuffed peppers, what I love about these sofrita bowls is that they’re essentially just a filling or a topper; they can be used to make bowls, salads, tacos, burritos or stuffed peppers.
This dish is a great option when you’re craving something warm and nourishing, and it can be as simple or complicated as the ingredients you have on hand. It’s incredibly easy to make too.
This version is loaded with brown rice cooked in vegetable broth, tofu, black beans, corn, cheese and a handful of smoky and hot spices.
I’ve used this sofrita mix in a variety of ways (stuffed in bell peppers, as a salad topper, and burrito bowls) and it hits the spot, every single time.
If you’re looking for an even higher protein option, feel free to swap the brown rice for quinoa (just be sure to adjust the cooking time). You may also opt for a grain free option and omit the rice, for something that feels a bit lighter (which I will probably do myself, once I’m done with my pregnancy and am a few months postpartum).
As always, don’t forget to share your favorite ways to enjoy this recipe in the comments section below - I’d love to hear from you!
Spicy Tofu and Black Bean Sofritas
Prep Time: 15 minutes | Cook Time: 45 minutes | Yields: 2-4 servings
1 cup short grain brown rice
1 cup water
1 cup vegetable broth
1 package firm tofu, pressed and crumbled
2 cloves of garlic, chopped
1/2 white onion, chopped
1 bell pepper, chopped
1/2 cup frozen sweet corn
1 can black beans
1 tsp smoked paprika
1 tsp chili pepper
1/2 tsp cumin
1/2 tsp red chili pepper flakes
1 tsp pink salt
2 tsp curry powder
3 tsp turmeric powder
3 tsp pink himalayan salt
1/3 cup mild or medium salsa
1 lime, juiced
1/2 cup vegan cheese
2 green onions, chopped
Combine water, vegetable broth and short grain brown rice in a sauce pain, place on high heat and bring to a boil. Once boiling, reduce to simmer and cover for 35-45 minutes. Set aside.
Drain tofu. Remove as much excess liquid as possible by pressing between paper towels (do this several times to ensure that it’s as dry as possible) or using a tofu press. Crumble tofu using a fork or your hands, and set aside in a medium sized bowl.
In a small bowl, combine all spices. Use half the amount to pour into the bowl of tofu and mix well
Place a large pan on a low-medium heat, add garlic and white onion. Sauté until they begin to sweat (3-5 minutes).
Add bell peppers, sweet corn and remaining spice mix to the large sauce pan and mix well. Once vegetables begin to soften (about 5-7 minutes), add tofu crumble and black beans and mix well. Cook for an additional 5-7 minutes, and stir often.
Add cooked rice, salsa and lime juice to the sauce pan and mix well. Once ingredients are well mixed and salsa is warmed (about 3 minutes) add half of the the vegan cheese to the sauce pan (about 1/4 cup, saving the rest for garnish) and mix well.
Remove sauce pan from the stove, and serve in a bowl on it’s own or on a bed of lettuce or rice. Top with vegan cheese and green onions.
Note: this recipe can be stored in the fridge, in an air tight container, for up to 4-5 days and reheated in the stove at 350 degrees for 5-10 minutes.