(I hereby ban the letters t, h, i, and n, in said order, from the remainder of this post!) But anyway, I thought it was an actual established smoky saucy tofuy dish, but my extensive research (read: cursory Google search) has led me to determine that it’s a Chipotle dish.. which means: We’ve got Chipotle to thank. Thank you, Chipotle, for such an intensely flavorful vegetarian take on a Mexican meaty main course. Thank you, Chipotle, for a healthier option when we’re craving Mexican comfort food. Thank you, Chipotle, because this stuff is cheap, y’all. I mean, not at Chipotle, because I can’t get over the fact that Chipotle charges you for chips and salsa and so I, like any reasonable human being, boycott their establishment.. but that’s not the point, OK? So, if I lost you at the term sofritas–and if not then, then with my circuitous prose–let me catch you up. Sofritas is essentially browned, crumbled tofu with beans in a smoky, spicy, super flavorful sauce. You can load it into burritos or tacos or just eat over rice with some guac, and you miss all of the funky parts of tofu and narrow in on all the perfect parts. What that means is.. even if you “don’t like tofu”, you will love this stuff. I adapted this recipe from the lovely Lindsay at Pinch of Yum by adding mushrooms, pinto bean aquafaba (fancy way of saying I didn’t drain the beans), upped the garlic, and served over brown rice instead of white.
