Burrito bowls are pure culinary joy, and this Vegetarian Burrito Bowl ensures that everyone can join in on the fun. Instead of meat, pan-fried tofu offers a crisp texture while a distinct homage to Tex-Mex cuisine is seen in the poblano, garlic, and tomato flavors. Served on a bed of warm rice, and topped with vibrant pico de gallo, this Vegetarian Burrito Bowl provides the nourishment, the nutrition, and the taste that will make every part of you happy! That’s what makes it pure joy!

Ingredients

For the bowls:

  • 1 small onion, 1/2 cut into wedges, 1/2 finely diced, divided
  • 1 medium poblano pepper
  • 3 tablespoons olive oil, divided
  • 1 chipotle pepper and 2 tablespoons adobo sauce, from 1 (7-ounce) can chipotle peppers in adobo sauce
  • 2 cloves garlic
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1 cup plus 2 tablespoons water, divided
  • 3/4 teaspoon kosher salt, plus more, to taste
  • ground black pepper, to taste
  • 1 (14-ounce) package extra-firm tofu, drained, cut crosswise into 1/4-inch planks

Optional, for serving:

  • brown rice, to taste cooked and warm
  • black beans, to taste, rinsed and drained
  • romaine lettuce, to taste, shredded
  • pico de gallo, to taste, store-bought or homemade

Directions

Step 1 –Preheat the oven to broil.

Step 2 –Coat the onion wedges and the poblano pepper with 1 tablespoon of the olive oil and transfer them to a rimmed baking sheet.

Step 3 –Place the baking sheet under the broiler, turning the onion wedges and the poblanos several times, until the vegetables are charred, about 6-8 minutes.

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Step 4 –When the poblano is cool enough to handle, remove and discard the skin, stem, and seeds.

Step 5 –In a blender, add the poblano, the onion wedges, the chipotle pepper, the adobo sauce, the garlic, the soy sauce, the tomato paste, the chili powder, the vinegar, the cumin, 1/2 cup of the water, 3/4 teaspoon of the salt, and a few grinds of the pepper, and blend until smooth.

Step 6 –Use paper towels to remove as much moisture as possible from the tofu planks.

Step 7 –Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat.

Step 8 –Add the tofu and cook until browned, about 5 minutes per side.

Step 9 –Transfer the tofu to a plate to cool.

Step 10 –Heat the remaining olive oil in the same skillet.

Step 11 –Add the remaining diced onions and cook until tender, about 6 minutes.

Step 12 –Crumble the tofu by hand into small pieces and then add them back to the skillet with the onions.

Step 13 –Add the poblano mixture and 1/2 cup of the water to the skillet and cook until it starts to bubble and the tofu has absorbed some of the sauce, adding 1-2 additional tablespoons of the water if it gets too dry. Season with the salt and the pepper, as needed.

Step 14 –Serve the tofu mixture over the rice and the beans and top with the lettuce and the pico de gallo.