Spicy Chipotle Tofu Burrito Bowl
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Servings: 6 serves
4 individual chipotle peppers, rehydrated in hot water till soft (save soaking water)
2 tablespoons of the adobo sauce
3 cloves garlic
1/2 cup fresh tomato salsa
2 tablespoons olive oil
1/2 teaspoon salt
a pinch of coconut sugar
1 cup uncooked brown rice
2 handfuls of fresh cilantro chopped
16 ounces extra firm tofu
1 cup black beans rinsed and drained
2 large avocados
1/2 cup minced red onion
queso fresco and extra cilantro for serving
Make the rice: Cook the rice according to the directions on the packet. Once it is cooked, add in the juice of 2 limes and a handful of chopped cilantro.
Pop the chipotle peppers, 2 TBSP of the soaking water, salsa, oil, salt, and sugar into a blender and pulse until it becomes smooth.
Slice the block of tofu into about 10 slices and press with paper towels to remove any excess moisture. Heat some oil over medium-high heat and stir fry the tofu until it’s starting to get a little bit golden. Once slightly golden, use a whisk to mash and scramble the tofu into small bits
Once scrambled, add in the chipotle sauce, with ½ cup water, and the black beans. Simmer for 15 mins and then remove from heat.
For the guacamole mash the avocados in a medium bowl, add in the juice from 3 limes, the rest of the cilantro and the onion. Add some salt if you feels it needs it (I usually don’t) Stir well to combine.
To serve: Pop some rice into the bowl, top with the chipotle tofu mixture, a dollop of guacamole and some queso fresco. Enjoy!
Slightly adapted from a recipe from wholefoodbellies.com