Sofritas Bowl

Ingredients

• 2 packs (340 g each) extra firm tofu, crumbled
• 1 tsp oil
• ¹⁄₄ cup Adobo Sauce, optional
• 1 - 2 tbsp Poco Picante Salsa Mix
• 1 can (14 oz/398 ml) pinto beans, rinsed and drained
• 2 cups cooked rice
• 2 tbsp Chimichurri Sauce
• 2 tbsp Chimichurri Sauce Mix
• 2 tbsp water
• 2 tbsp vinegar
• 2 tbsp olive oil
• ¹⁄₂ cup Guacamole, prepared
• 2 ripe avocados
• 3 tbsp Guacamole Dip Mix
• lime juice, optional

Preparation

1. Press the tofu with paper towels to remove excess moisture.
2. Heat oil in a frying pan over medium-high heat. Add tofu and cook for 10 minutes, stirring frequently, until golden brown.
3. Add the Adobo Sauce, 1⁄2 cup water, and salsa mix. Cook for 5 minutes; the liquid should reduce by half. Add pinto beans and rice, then simmer for another 5 minutes.
4. Remove from heat. Stir in Chimichurri and Guacamole.