A Vegan Sofritas recipe that is spicy, savory, tofu-free and so good! Packed with all that chipotle flavor and meaty texture necessary in a dish like this. Made from real whole ingredients, super easy to make and a family recipe the kids will go crazy for! Vegan and Gluten-Free
Have you been to CHIPOTLE lately? They have recently added a vegan tofu sofritas bowl to their menu and it is INSANE!! I mean it has everything us vegetarian-living, plant-based eating lovers want in a restaurant menu item. But how do we all feel about tofu? I find that it is a mixed bag when it comes to tofu. Some people are on the pro-tofu side and the rest are on the no-way, never gonna happen-tofu side. I am a pro-tofu fan but sometimes want a meatless version of a dish that is tofu-free. AmIright?
Problem solved! This Spicy Vegan Sofritas recipe has zero tofu and is still full of plant-based protein and fiber plus all of that spicy-packed, chipotle pepper flavor that is absolutely essential in a recipe like this.
So, what is SOFRITAS anyway?
Sofritas is typically a meat dish braised in a chipotle and poblano pepper sauce “sofrito” and is usually served over rice. Of course this version is meat-free but still has that meaty texture coupled with a CRAZY GOOD sofrito sauce that you will want to put on everything!
Ingredients in this Spicy Vegan Sofritas Recipe
- Cauliflower rice
- Kidney beans
- Olive oil
- Chipotle peppers in adobo sauce – store-bought
- Vegetable stock
- Sugar or Stevia
- Adobo seasoning
- Salt and pepper
How to make this Spicy Vegan Sofritas
Start with the Cauliflower rice. Now you can make your own by cutting up a whole cauliflower and just pulse it a few times in a food processor or you can buy cauliflower rice at most grocery stores. I prefer to make my own since it only takes a few minutes and I know exactly what ingredients are in it. If you do take the help from the store then organic is best!
Sauté that up in some olive oil and garlic to get it nice and soft and slightly brown to bring out the flavor. Then just add in the minced walnuts. I know it sound’s like a strange combo but TRUST ME it totally works and is DELICIOUS!
While that cooks you can whip up the Sofrito Sauce. You just simply add the chipotle peppers (include how many you like depending on how spicy you like it) and adobo sauce in a blender with some store-bought salsa, veggie stock, olive oil, sugar or stevia and some salt and pepper and blend until a nice thick saucey, pepper laced sauce forms.
Add the sofrito sauce and red kidney beans to the cauliflower walnut mixture and stir to combine everything. Let that simmer for about 10-15 minutes so all of that saucey goodness can be absorbed. The flavor is insane!
You can serve this up any way you like it. I served it on top of some brown rice with some homemade guacamole, diced tomatoes, squeeze of lime and a sprinkle of fresh cilantro!
OMG! IT was so GOOOOOODDDD!!!
- 3 tablespoons olive oil
- 2 cloves of garlic minced
- 3 cups cauliflower rice
- 1 teaspoon adobo spice
- Salt and pepper
- 1/2 cup minced walnuts
- 15 oz can red kidney beans drained and rinsed
- 7 oz can chipotle peppers in adobo sauce
- 3/4 cup store-bought or homemade salsa
- 1/4 cup vegetable stock or water
- 1 teaspoon sugar or stevia
- the juice of 1 lime
- 1/4 cup freshly diced cilantro
Cook the cauliflower-walnut mixture:
- Heat up a cast iron pan on the stovetop with 1 tablespoon of olive oil. Add in the 2 cloves of minced garlic and let that sauté for 1 minute.
- Add the 3 cups of cauliflower rice to the pan with the oil and garlic and stir. Cook for 5 minutes, stirring occasionally to get the cauliflower nice and soft and slightly browned.
- Add in the 1/2 cup of minced walnuts and stir. If the mixture looks too dry then add in a little more olive oil. Season with salt and pepper and the adobo spice.
Make the Sofrito sauce:
- Add 1 of the chipotle peppers (you can add more if you like it really spicy) in adobo sauce along with the adobo sauce to a blender. You can save the rest of the chipotle peppers for another recipe. Just store them in the fridge in an airtight container. Pour in the 3/4 cup of salsa, 1/4 cup vegetable stock, 1 tablespoon olive oil, sugar or stevia, salt and pepper and blend until a slightly thick sauce forms.
Make the Sofritas:
- Combine the sauce and red kidney beans with the cauliflower-walnut mixture and stir to combine all of that goodness. Let that simmer for about 12-15 minutes, stirring in between and scrapping the brown bits off of the bottom of the pan.
- Finish it off with a fresh squeeze of lime juice and some cilantro and you will be in SOFRITAS BLISS!
Serve it up:
- You can serve this however you like. I served it on top of brown rice with some fresh guacamole, diced tomatoes and some tortilla chips on the side. A-MAZING!!!!
- This also stores great in the fridge in an airtight container for up to 4 days!
- If you do not like really spicy food than you can skip the chipotle peppers and just use the adobo sauce.
- I also love this sofritas in a charred corn tortilla topped with salsa and guacamole.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 300 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 630mg Carbohydrates: 31g Fiber: 11g Sugar: 9g Protein: 14g