Sofritas Bowl with Avocado Crema

🥘 Ingredients

• poblano pepper or green bell pepper 1
• avocado oil 2 tbsp
• medium yellow or red onion 1
• Kosher
• medium Roma tomatoes 8 oz
• tomato paste 2 tbsp
• ground cumin 1 ½ tsp
• dried oregano or Mexican oregano if you have it 1 tsp
• ancho chili powder or regular chili powder ½ tsp
• garlic cloves 4
• chipotle pepper in adobo 1
• adobo sauce from the chipotles in adobo 1 ½ tsp
• red wine vinegar 2 tsp
• water ½ cup
• Pure maple syrup
• super-firm tofu 1
• avocado oil 1 ½ tbsp
• Kosher
• small or med-large ripe avocados don’t discard the pits! 2
• vegan yogurt or vegan sour cream 6 tbsp
• small jalapeño 0.5-1
• garlic cloves 3
• freshly squeezed lime juice 4-5 tbsp
• ground cumin ¾ tsp
• cilantro leaves and tender stems 1 cup
• Cooked Brown Rice 3 ¾ cup
• Quick Pickled Shallots 4 forkful

Sofritas Sauce

1. 1

   Prepare: poblano pepper or green bell pepper , avocado oil , medium yellow or red onion , Kosher salt and freshly cracked black pepper, medium Roma tomatoes , tomato paste , ground cumin , dried oregano or Mexican oregano if you have it , ancho chili powder or regular chili powder , garlic cloves , chipotle pepper in adobo , adobo sauce from the chipotles in adobo , red wine vinegar , water , Pure maple syrup .
2. 2

   Broil the poblano pepper using one of the options below. If you bought canned fire-roasted chiles, skip this; add the canned chiles to the blender in step 3(a). Broiler: Arrange an oven rack 6 inches (15 cm) from the heat source. Rub the whole pepper with a light coating of oil. Place on a sheet pan and broil for 5 minutes . Flip and broil for 5 more minutes. Allow to cool a bit. Gas stovetop: Cut off the pepper’s stem. Turn a gas flame on your stove to high. Use metal tongs to arrange the pepper on top of the flame. Turn the pepper once per minute, until all sides are blackened and blistered, about 4 minutes total, but do not allow it to turn to white ash or catch fire.
3. 3

   Cook the aromatics. Heat 1 1/2 tbsp oil in a medium frying pan over medium-high heat. Once hot, add the onions and a pinch of salt. Cook for 5-6 minutes , or until starting to get some color; stir occasionally and deglaze with a splash of water as needed. While the onions cook, chop the tomatoes, removing any firm white cores. In a small bowl, measure out the tomato paste, cumin, oregano, chili powder, 1 tsp kosher salt, and a generous amount of pepper.
4. 4

   Add the garlic to the pan and cook for 2 minutes , stirring frequently. Add the tomato paste-spice mixture. Cook for 1 minute, stirring constantly.
5. 5

   Add the tomatoes and cook until softened, about 5 minutes. Stir occasionally, using the tomato juices to deglaze (canned tomatoes may not need as long). While the tomatoes cook, add the poblano pepper to a blender or food processor, removing the stem if it’s still intact. Add in the chipotle pepper in adobo, adobo sauce, red wine vinegar, and water.
6. 6

   Add the cooked onion mixture to the blender. Blend on high until relatively smooth. Taste, adding more vinegar or salt as needed. Add a touch of maple syrup if the sauce needs sweetness. For more heat, add a bit more adobo sauce.
7. 7

   Label and store the sauce in a large jar or container in the fridge for up to 5 days.
8. 8

   Gather: timer 1/3 cup Sofritas Sauce (from meal prep), super-firm tofu , avocado oil , Kosher salt and freshly cracked black pepper. For the avocado crema, divided: small or med-large ripe avocados don’t discard the pits! , vegan yogurt or vegan sour cream , small jalapeño , garlic cloves , freshly squeezed lime juice , ground cumin , cilantro leaves and tender stems , Cooked Brown Rice , Quick Pickled Shallots .
9. 9

   Take the Sofritas Sauce out of the fridge.
10. 10

    Prepare your side salad, if you’re making one.
11. 11

    Cut the tofu into 4 slabs. Crumble the tofu into small pieces, about the size of a blueberry. Use a clean dish towel to pat dry any moisture.
12. 12

    Heat the oil in a 12-inch (30 cm) nonstick frying pan over medium-high. Once hot, add the tofu and spread out in a single layer. Season with 1/2 tsp kosher salt. Cook for 2-3 minutes , undisturbed. Flip and cook for a total of 10 to 12 minutes, stirring only every 2 to 3 minutes, until most tofu is browned.
13. 13

    Pour in the Sofritas Sauce and simmer for 5 minutes , stirring occasionally. Reduce the heat to medium-low. Cook for 5 minutes, or until the sauce thickens and the tofu is saucy. If it gets too thick, add a few splashes of water.
14. 14

    While the tofu cooks, make the Avocado Crema. In a food processor (or small-capacity blender), add the avocado flesh, yogurt or sour cream, jalapeño (if using), garlic, 4 tbsp lime juice, cumin, cilantro, ¾ teaspoon kosher salt, and pepper to taste. Blend until smooth and creamy, scraping down the sides. Add more lime juice and salt/pepper to taste. You’ll use timer /2 cup of the crema for this recipe. Store the remaining  timer cup of the Avocado Crema for the Tempeh Tacos in a sealed jar or airtight container in the fridge for up to 5 days; add an avocado pit on top to slow browning.
15. 15

    Warm up the Cooked Rice: Add the rice to a microwave-safe bowl, toss in a couple of ice cubes, cover the bowl, and microwave until heated through.
16. 16

    Assemble: Divide the warm rice among bowls, then top each with the tofu sofritas. Dollop timer tablespoons of Avocado Crema onto each serving. Spoon some of the Quick Pickled Shallots and brine onto each bowl. Serve with your side salad, if you’re making one.