BBQ Chipotle Sofritas with Rajma

Level up your Chipotle order by doing it at home and putting a fusion spin on things. Grab your favorite BBQ sauce, some tofu, and some leftover rajma, and we have BBQ chipotle sofritas with rajma.

Level up your Chipotle order! Grab your favorite BBQ sauce, tofu, and leftover rajma, and we have BBQ sofritas with rajma.

Sometimes I convince myself that I should hold off on trying a recipe until I make it with the right ingredients, but it’s in the moments when I don’t have the right ingredients that making lunch gets more fun. For example, I learned that sofritas are usually made with a chipotle pepper and adobo sauce. I didn’t have either, so we did a jalapeño pepper and BBQ sauce. And you’d usually serve these with black beans, but I’m not about to soak some of those when I have a pot load of one of my favorites. Sometimes certain ingredients are key, but the goal of leftover bowls is to do it with what you got! So do better than your Chipotle order by making BBQ chipotle sofritas at home ASAP, no matter what you have on hand. 

The Rundown

1. Make some rajma: a fragrant kidney bean dal or stew. My recipe is linked here! Use the leftovers for this lovely fusion bowl.

2. Pick a few other goods to add to the bowl. I air fried plantains, cut up an avocado, and lightly sauteed some kale.

3. Press tofu and toss with cornstarch.

4. Blend the BBQ sauce. I blended Primal Kitchen’s BBQ sauce with a few other spices, a tomato, and garlic.

5. Cook the tofu, pour the sauce over, simmer for a bit, and that’s it!

Level up your Chipotle order! Grab your favorite BBQ sauce, tofu, and leftover rajma, and we have BBQ sofritas with rajma.

BBQ Sofritas with Rajma

Print Recipe
Servings 2

Ingredients
  

  • ½ of a 14 oz. block of tofu
  • 1 tsp cornstarch
  • ½ yellow onion, chopped
  • 1 garlic clove
  • 1.5 tbsp BBQ sauce of choice
  • ¼ cup tomato paste (~ 1 tomato)
  • 1 tsp lime juice
  • 1 jalapeno pepper
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp black pepper
  • ¼ tsp dried oregano
  • salt to taste

Instructions
 

  • Press tofu for at least 15 minutes.
  • Crumble tofu and toss with cornstarch.
  • Heat oil over medium heat. Add onion, cooking until translucent. Add garlic and then the tofu. Cook on medium-high until tofu is golden-brown. (~6-8 min). 
  • Meanwhile, blend ingredients for the sauce in a food processor: BBQ sauce, tomato paste, lime juice, jalapeno pepper, cumin, coriander, pepper, and oregano.
  • When tofu is golden brown, add sauce and simmer until excess liquid has evaporated (~ 5 min).
  • For the plantains, mix with a little (~ 1 tsp) of coconut oil and air fry for 15 min at 375 F.

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