Chipotle-Inspired Vegetarian Burrito Bowl
- Total: 45 min
- Active: 35 min
- Yield:4 servings
- Preheat the oven to broil. Place the poblano and the onion wedges on a baking sheet and rub with 1 tablespoon of the olive oil. Broil, turning several times with tongs, until the poblano has collapsed in on itself and the vegetables are charred, 6 to 8 minutes. Remove from the oven. When cool enough to handle, remove the skin, stem and seeds from the poblano, and discard. Transfer the poblano to a blender. Add the charred onion wedges, chipotle pepper and adobo sauce, garlic, Worcestershire, tomato paste, vinegar, chili powder, cumin, 1/2 cup water, 3/4 teaspoon salt and a few grinds of black pepper. Blend until smooth.
- Meanwhile, cut the tofu crosswise into 1/4-inch thick planks, then press between a couple papers towels to remove as much moisture as possible. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well browned, about 5 minutes per side. Transfer to a plate to cool.
- Heat the remaining 1 tablespoon olive oil in the same skillet, then add the diced onion and cook until tender, stirring occasionally, about 6 minutes. With your hands, tear and crumble the tofu into very small pieces and add to the pan. Cook, stirring to combine, until warmed through, about 2 minutes.
- Add the poblano mixture and 1/2 cup water to the skillet and cook until it’s bubbling all over and the tofu has absorbed some of the sauce, about 5 minutes. Add 1 to 2 tablespoons more water if the mixture gets too dry (it should be saucy). Taste and adjust seasoning with more salt and pepper.
- Serve over rice and beans, topped with lettuce and tomatoes.
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