Sofritas Tofu Burrito Bowls

Steps

1. Drain the tofu, then transfer to paper towels. Press out any excess water.

2. In a small bowl, combine the smoked paprika, cumin, dried oregano, onion powder, chili powder, and 1/4 teaspoon of the salt. Rub the mixture onto the tofu.

3. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Add the tofu and saute, stirring occasionally, until golden brown. Remove the tofu from the pan and set aside.

4. In a blender or food processor, combine the roasted pobanos, chipotle peppers, adobo sauce, all but a handful of the tomatoes, tomato paste, onion, garlic, cilantro, sugar, and salt. Blend until smooth.

5. Add the remaining tablespoon of oil to the skillet and, once heated, add in the sauce mixture. Bring to a gentle boil, then add back in the tofu and the beans and reduce to medium-low.

6. Cook, stirring occasionally, for 10-15 minutes, or until the tofu is cooked through, beans are warmed, and the sauce reaches the desired consistency. If the sauce reduces too much, simply stir in a bit more water and warm.

7. As the Sofritas cook, squeeze the juice of 1 lime into the cooked white rice. Cover to keep warm.

8. Mash the avocados with the juice of two limes, cilantro, and salt, to taste. Set aside.

9. To serve, build bowls with rice, lettuce, Sofritas, guacamole, and cheese. Garnish with reserved tomato and cilantro.