Vegetarian Sofritas Burrito Bowl
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 4 servings
Ingredients
1 tablespoon olive oil
1 large white onion, diced
4-6 cloves garlic, minced
1 large bell pepper, diced
3 vine ripe tomatoes, roughly chopped
1 jalapeno, deseeded and diced (depending on how hot you want it– keep the seeds)
1 bay leaf
1 heaping teaspoon ground cumin
½ teaspoon ground oregano
⅓ cup sherry wine vinegar
12 ounces firm tofu, drained and diced or crumbled
salt to taste
Instructions
In large cast iron skillet, heat olive oil over medium high heat. Add onion and garlic and sauté until translucent.
Stir in bell peppers, tomatoes, and jalapeños; continuing to sauté until softened. Reduce heat to medium low.
Add bay leaf, cumin, oregano, and vinegar and mix until combined.
Once sauce begins to thicken, stir in tofu (or cooked protein of choice) and cook until heated through.
Remove from heat and serve over cilantro lime brown rice.
NOTE: Nutrition facts does not include rice, plantains, or chips.
From loveandzest.com