Chipotle-Inspired Vegetarian Burrito Bowl

September 26, 2022


1 small onion, one half cut into thick wedges through the stem and the other half finely diced

1 medium poblano chile

3 tablespoons olive oil  

1 chipotle pepper and 2 tablespoons adobo sauce (from one 7-ounce can chipotle peppers in adobo sauce)  

2 cloves garlic  

2 teaspoons low-sodium soy sauce

2 teaspoons tomato paste  

1 teaspoon chili powder  

1 teaspoon red wine vinegar  

1/2 teaspoon ground cumin  

Kosher salt and freshly ground black pepper  

One 14-ounce package extra-firm tofu, drained well  

Brown rice, for serving

Black beans, for serving

Shredded romaine lettuce, for serving  

Prepared pico de gallo, for serving


  1. Turn on the broiler in the oven.
  2. On a baking sheet with a rim, place the onion wedges and poblano, and drizzle with 1 tablespoon of olive oil. Broil, rotating often with tongs, for 6 to 8 minutes, or until the poblano has collapsed in on itself and the veggies are browned. From the oven, remove. Remove and discard the skin, stem, and seeds from the poblano when it is cold enough to handle them.
  3. Put the poblano in the blender. Garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt, and a few grinds of pepper should also be added. Blend the poblano mixture until it is smooth, then set it aside.
  4. Tofu should be cut into 1/4-inch-thick planks after being cut crosswise, and the pieces should then be pressed between some paper towels to absorb as much moisture as possible. A sizable nonstick skillet with 1 tablespoon of olive oil heated over medium-high heat. About 5 minutes should be spent on each side of the tofu throughout this process. To cool, transfer to a platter.
  5. The diced onions should be cooked in the same skillet with the remaining 1 tablespoon of olive oil for about 6 minutes, stirring occasionally. Tofu should be torn and crumbled into extremely small bits using your hands before being added to the skillet. Cook for about 2 minutes, stirring to mix, until thoroughly heated.
  6. Cook the poblano combination in the skillet with 1/2 cup water until it starts to bubble all over and the tofu starts to soak up some of the sauce, about 5 minutes. If the mixture becomes too dry, add one to two extra tablespoons of water (it should be saucy). If necessary, taste and add additional salt and pepper.
  7. Top with lettuce and pico de gallo and serve with rice and beans.

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