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Tofu Fajita Chipotle Bowl

Protein and fiber packed vegetarian chipotle bowl with juicy tofu fajita and amazingly flavored toppings like beans, pico de gallo, cilantro lime rice, corn salsa.
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 bowls

Ingredients

Tofu Fajita

  • 14 oz Extra Firm Organic Tofu
  • 1 Red Onion, sliced
  • ½ Green Pepper, sliced
  • ½ Red Pepper, sliced
  • 1 Deseeded Jalapeno, sliced
  • ¼ cup Chipotle Pepper in Adobo Sauce
  • 3 cloves Garlic
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • ½ tsp Dry Oregano
  • ½ tsp Garlic Powder
  • 1 tsp Onion Powder
  • ¼ tsp Smoked Paprika
  • ½ tsp Cumin Powder
  • 2 tbsp Taco Seasoning I use Trader Joes taco seasoning
  • ½ large Lemon, juice
  • 1 tbsp Honey
  • 2 tbsp Avocado Oil

Cilantro Lime Brown Rice (Instant Pot)

  • 1½ cup Long Grain Brown Rice
  • 1½ cup Water
  • 2 tbsp Lemon Juice
  • 1 tbsp Avocado Oil
  • ½ tsp Salt
  • ⅓ cup Finely Chopped Cilantro

Corn Salsa

  • 4 cup Corn Kernels
  • ⅓ cup Cilantro
  • 1 tbsp Lemon Juice
  • ½ tsp Salt
  • 2 tbsp Finely Chopped Jalapeno 3 tbsp for more heat
  • ½ cup Finely Chopped Red Onions

Pico De Gallo

  • 2 cup Finely Chopped Vine Tomatoes
  • ½ cup Finely Chopped Red Onions
  • 2 tbsp Finely Chopped Jalapeno 3 tbsp for more heat
  • ¾ tsp Salt
  • ¼ tsp Black Pepper Powder
  • 1 tbsp Lemon Juice

Black Beans

  • 30 oz Canned Black Beans 2 cans with 15.5 oz OR 1 can with 29 oz
  • ½ tsp Cumin Powder
  • 1 tbsp Taco Seasoning
  • 1 tbsp Lemon Juice

Guacamole

  • 2 Ripe Avocado
  • ⅓ cup Finely Chopped Red Onions
  • 1 Finely Chopped Jalapeno
  • 2 cloves Minced Garlic
  • ½ cup Finely Chopped Cilantro
  • 1½ tbsp Lemon Juice
  • ½ tsp Salt
  • ½ tsp Black Pepper Powder

Other Ingredients

  • Shredded Lettuce
  • Choice of shredded cheese preferably shredded monterey jack cheese
  • Either sour cream or plain greek yogurt
  • Pickled Jalapeno

Instructions

Tofu Fajita

  • This step is optional, however it helps tofu absorbs lot of flavors. Boil sliced or cubed tofu in salted water for 2-3 minutes. Then strain it out. Keep it aside. If not boiling the tofu, make sure to press the tofu and slice/cub them.
  • Blend 3 tbsp of chipotle pepper in adobo sauce with 3 cloves of garlic. Take the paste out in a big wide bowl.
  • In the same bowl, add in other seasoning listed under "Tofu Fajita" along with honey, oil and lemon juice. Mix it all then add in sliced/cubed tofu.
  • Coat sliced/cubed tofu with chipotle mix as gently as possible to avoid breaking the tofu.
  • Then add in sliced onion, pepper, jalapeno. Coat it all well with chipotle mix, making sure tofu does not break.
  • Cover it and let it marinade in the fridge anywhere from 30 minutes to few hours. You can marinade over night as well.
  • When ready, spray a non stick wide shallow pan with cooking oil and cook tofu fajita on high heat until they start to char, tossing everything few times during this process. Once done keep it aside.

Cilantro Lime Brown Rice

  • Wash and soak long grain brown rice for 10-15 minutes in an instant pot.
  • Discard all the water, then add 1½ cup of water. Seal the valve of instant pot, set it on high pressure for 15 minutes.
  • After 15 minutes of cooking, let the pressure release naturally for 5 minutes then release the valve to let rest of the pressure out manually.
  • Open the lid, fluff the rice with fork and let it cool down for few minutes.
  • Add in lemon juice, salt, oil and cilantro. Toss everything again to mix the seasoning well without mushing the rice. Keep it aside.

Corn Salsa

  • Place corn kernel with some oil in a wide shallow non stick skillet/pan. Char the kernels on high heat for few minutes while tossing them few times during this process.
  • Once kernels are well charred, turn the heat off and let it cool down for few minutes.
  • Take the kernels out in a wide bowl, then add in rest of the ingredients listed under "Corn Salsa". Mix well and keep it aside or refrigerate it if making it ahead of time.

Pico De Gallo

  • Mix everything listed under "Pico De Gallo", keep it aside or refrigerate it.

Black Beans

  • Place canned beans in a pot along with the liquid it comes with.
  • Add in rest of the ingredients listed under "Black Beans". Mix well and bring it to simmer. Cover and simmer for couple of minutes. Once done, keep it aside.

Guacamole

  • Mix onion, jalapeno, salt, pepper, lemon juice, cilantro and minced garlic. Then fold in mashed avocados. Once done, refrigerate it until ready to use.

Assemble

  • Once all the above components of a chipotle bowl are ready, take a generous amout of everything to assemble a bowl. Top it with shredded lettuce, sour cream/greek yogurt, guacamole, cheese and pickled jalapeno. Enjoy it with choice of beverage.