Black bean & tofu sofritas taco bowls

Bowl with chopped vegetables, avocado, rice, quinoa and tofu sofritas crumbles.
Bowl with chopped vegetables, avocado, rice, quinoa and tofu sofritas crumbles.
Black bean & tofu sofritas taco bowls
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 servings
Serving Size About 2 cups

These hearty taco bowls layer a brown rice–quinoa blend with seasoned black beans, smoky tofu sofritas and fresh romaine, tomatoes, avocado, cilantro and lime. With plant-based protein and fiber in every serving, they make a satisfying dinner that still feels bright and fresh.

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Ingredients

  • For the rice-quinoa blend:

  • For the tofu sofritas:

  • For the black beans:

  • For serving:

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Preparation

  1. Combine the quinoa, brown rice, broth and ¼ tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook for 25 minutes, or until the grains are tender and the liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
  2. Meanwhile, crumble the tofu into small pieces. Heat 2 tsp olive oil in a large skillet over medium heat. Add the onion and poblano and cook for 4 to 5 minutes until softened.
  3. Stir in the garlic, tomato paste, chili powder, smoked paprika, cumin, oregano and salt. Cook for 30 seconds. Add the tofu and cook for 6 to 8 minutes, stirring occasionally, until lightly browned and coated with the seasonings.
  4. In a small saucepan, heat 1 tsp olive oil over medium heat. Add the black beans, cumin and garlic powder. Cook for 3 to 4 minutes, stirring occasionally, until warmed through.
  5. Divide the rice-quinoa mixture among four bowls. Top evenly with the black beans, tofu sofritas, romaine, tomatoes and avocado.
  6. Sprinkle each bowl with pumpkin seeds and cilantro. Serve with lime wedges for squeezing over the top.

Nutrition

(per serving)
  • 478 Calories
  • 22.6g Total Fat
  • 3.4g Saturated Fat
  • 518mg Sodium
  • 0mg Cholesterol
  • 50.5g Total Carbs
  • 12.2g Fiber
  • 3.1g Sugars
  • 27.8g Protein
  • 1040mg Potassium

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