Keep this one on your radar because it’s smokin’ hot delicious! This Vegan Fajita Sofritas Bowl with Cilantro-Lime Aioli is better than anything I’ve had at Chipotle, and I love Chipotle, so that’s saying a lot! Serve this in a bowl, as a taco, or in a burrito if that’s your thing. Either way, I think you’ll agree; it’s pretty dang good.
Fajita Peppers
To roast the peppers, slice them into thin strips and arrange them in an even layer on a pan. Drizzle with olive oil and sprinkle on the seasoning. Bake at 425°F for about 20 minutes.
What are Sofritas?
Chipotle added sofritas to their menu in 2014 as a meatless protein for their tacos and burritos. It consists of organic tofu that’s shredded and braised with chipotle chilis, roasted poblano, and spices. For the last few years, it’s been our go-to at this fast-casual chain since they’re everywhere and convenient for when we’re on the go. I’ve never attempted to make my own version of this meatless protein, until today! And, I must say, it’s pretty darn easy and super good.
While your peppers are roasting, make the sofritas. Start by pressing your tofu to release excess water. While that’s pressing, throw the following into a blender or food processor and blend until mostly smooth:
- ¼ red onion
- 2 garlic cloves
- 1 roma tomato
- 2-3 chipotle peppers + 1 tablespoon of the adobe sauce from can
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ cup vegetable broth
- 1 teaspoon red wine vinegar
- 1 teaspoon maple syrup
Heat olive oil in a small saucepan and add pressed tofu. Break up the tofu with a spatula into small crumbles. Now, let your crumbles cook for a few minutes, undisturbed. Stir, and then let them sit again for another couple of minutes. Now, pour the chipotle sauce into the saucepan and let simmer for about 15 minutes to absorb all those yummy flavors, stirring occasionally.
Cilantro-Lime Aioli for the Fajita Sofritas Bowl
While the veggies are roasting and the sofritas are simmering, make the cilantro-lime aioli. Combine vegan mayo, cilantro, garlic, jalapeño, lime juice, cumin, and sea salt in a small blender and blend until smooth. This stuff is MAGIC!!
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Fajita Sofritas Bowl with Cilantro-Lime Aioli
Ingredients
Roasted Fajita Peppers
- ½ Red Onion Sliced into strips
- 2 Peppers Red & Green – Sliced into strips
- ½ Tsp Each: Cumin & Chili Powder
- ¼ Tsp Each: Garlic Powder & Onion Powder
Sofritas
- 14 Ounces Firm Tofu
- ¼ Red Onion
- 2 Garlic Cloves
- 2-3 Chipotle Peppers + 1 tablespoon Adobo Sauce
- 1 Tsp Each: Cumin & Chili Powder
- ½ Cup Vegetable Stock
- 1 teaspoon Red Wine Vinegar
Cilantro-Lime Aioli
- ½ Cup Vegan Mayo
- ½ Cup Cilantro Loosely Packed
- 1 Small Jalapeño Seeds removed
- 1 Garlic Clove
- ½ Lime, Juiced
- ¼ Tsp Each: Cumin & Sea Salt
Bowls
- 4 Cups Cooked Rice
- 1 Avocado
- Lettuce
Instructions
- Preheat oven to 425°F.
- Press tofu to remove as much water as possible.
- Arrange sliced onion and peppers on a baking sheet. Drizzle with olive oil and sprinkle with seasoning mix. Bake for 20 minutes, or until tender.
- While veggies are roasting, make the sofritas sauce by combining everything except the tofu in a blender until mostly smooth.
- Crumble and brown the tofu in a small saucepan with a little olive oil over medium-high heat. After 5 minutes, add the sofritas sauce and simmer for about 20 minutes over low heat.
- While tofu is simmering, make the cilantro-lime aioli by combining all ingredients in a small blender until smooth.
- Add onions, peppers, and sofritas to a bowl with rice, avocado, and lettuce. Drizzle on aioli and serve immediately.
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