Vegan Chipotle Sofritas Burrito
Ingredients
1 cup long white rice
16 oz tofu
1 avocado
1 freshly squeezed lime
1/4 cup cilantro
1 tbsp tomato paste
1 tbsp coconut aminos
1/4 tsp himalayan sea salt
1/2 tsp fresh or dried oregano
1/2 tsp fresh or dried basil
1 red pepper
1 sweet or white onion
2 garlic cloves
2 medium sized tomatoes
1/4 cup chipotle in Adobo sauce (optional)
(optional) siete gluten free tortilla or choose tortilla at your discretion
Instructions
Sofritas
Shred tofu into small pieces and cook on low-medium heat (no lid) until excess moisture escapes
Then, place in air fryer 400F or bake 350F until lightly brown
In the meantime, roughly dice pepper, onion, and tomatoes
Blend on low for 30 seconds
Cook on low-medium heat (no lid) until excess moisture escapes
Add coconut aminos, tomato paste, garlic, and season to taste
Toss in tofu (after it has cooked) and roughly mix into sauce
Remove from heat and set aside to cool
Rice
Bring 2 cups water and 1 cup long grain white rice to boil. Next, continue cooking on lowest setting rice with the lid on for 15-20 minutes or until rice is cooked. In the case the rice still maintains a chewy texture and is still not ready reconstitute no more than 1/2 c of water and keep cooking on low, only if necessary.
Turn off heat, set aside, and cool. Side note: Steam will continue to cook rice if lid is left on. Keep lid on only if rice is still a bit chewy in texture, but just about ready (roughly 10 minutes). If rice is ready, remove lid to allow excess moisture to leave and avoid mushy. When cooled down add lime juice and season to taste. I love adding cilantro and grated turmeric to enhance digestion among other health benefits. Turmeric contains a compound called curcurmin which is anti-inflammatory. While inflammation is a natural response to stress in the body, chronic inflammation is a precursor for disease. Adding black pepper to turmeric can improve the bioavailability of curcumin up to %2,000 (1).
References
Prasad, S., Tyagi, A. K., & Aggarwal, B. B. (2014). Recent developments in delivery, bioavailability, absorption and metabolism of curcumin: the golden pigment from golden spice. Cancer research and treatment, 46(1), 2–18. https://doi.org/10.4143/crt.2014.46.1.2
