Recipe by

Visit website

30 minute Chipotle Sofritas Bowls are full of saucy chipotle tofu sofritas, chunky guacamole, fluffy rice, and fresh squeezed lime.


4 servings

Total time

30 minutes






  • 2 chipotle in adobo peppers, more for a spicier flavor
  • 3 cloves garlic
  • 1 cup mild salsa
  • ½ cup water
  • 2 teaspoons honey
  • ½ teaspoon salt
  • 1 package firm tofu, drained and patted dry
  • 1 tablespoon avocado oil
  • 2 large avocados, halved and pitted
  • 1 clove garlic (minced)
  • 2 scallions (sliced)
  • 1 tablespoon chopped cilantro (optional)
  • fresh squeezed lime juice to taste
  • salt to taste
  • pickled jalapenos
  • cooked white rice
  • lime wedges
  • cilantro


  1. If you would like to serve the sofritas over rice, begin cooking the rice now according to the package directions.
  2. Heat the avocado oil a large skillet over medium high heat. Crumble in the tofu and use a spatula to break it up into small chunks. Sautee, stirring occasionally, until the tofu starts to get brown around the edges, about 5-10 minutes.
  3. Turn the heat down to medium and add in the blended sauce. Cook, stirring occasionally, until the sauce has thickened and the tofu has absorbed the flavor, about 15 minutes. Cover and remove from the heat.
  4. Add the avocados into a bowl and use a fork to mash it up. Stir in the remaining guacamole ingredients and add lime juice and salt to taste.
  5. Add rice to the bowl, top with sofritas, guac, and any other desired toppings. Dive in and enjoy!
  6. View the recipe instructions at Catching Seeds

View this recipe plus 5,000 more in our FREE app

Preview in browser for now