Fajita Sofritas Bowl with Cilantro-Lime Aioli
Better-than-Chipotle Fajita Sofritas Bowl with Cilantro-Lime Aioli. It's smoky and delicious and everything you ever wanted in a meatless Mexican bowl!
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.
Nutrition
Calories: 650kcalCarbohydrates: 65gProtein: 17gFat: 35gSaturated Fat: 4gSodium: 459mgPotassium: 487mgFiber: 7gSugar: 6gVitamin A: 1632IUVitamin C: 73mgCalcium: 37mgIron: 2mg
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