Sofritas Bowl
A warm bowl centered on crumbled tempeh or tofu sautéed in a spiced tomato sauce, served over rice or grains. Customizable protein, grain, and vegetable components allow infinite variations from a single base recipe.
Ingredients
Method
Crumble tempeh into bite-sized pieces using your hands or a fork.
Dice bell pepper and zucchini into even 1/2-inch pieces. Mince garlic.
Heat olive oil in a large skillet over medium-high heat. Add crumbled tempeh and cook for 5–7 minutes, stirring occasionally, until lightly browned.
Add minced garlic to the skillet and cook for 30 seconds until fragrant.
Stir in tomato sauce, cumin, and paprika. Simmer for 3–4 minutes, stirring gently.
Add diced bell pepper and zucchini to the skillet. Cook for 5–7 minutes until vegetables are tender-crisp, stirring occasionally.
Stir in black beans and cook for 2 minutes to warm through. Taste and adjust seasoning with salt and black pepper.
Divide cooked rice among four bowls. Top each with equal portions of the sofritas mixture.
Sprinkle chopped cilantro over each bowl and serve with a lime wedge on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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