Chipotle Style Vegetarian Bowl (with sofritas)

When Chipotle, the restaurant, added the sofrita style tofu option I wasn't too sure I would like it. My husband always wants to try these kinds of additions so he got a veggie bowl with the sofritas, and when I tried it ... I loved it!  So here's my attempt to making the dish at home, hope you can try it and let me know what you think.


Serves 4-6

Mexican Spice Mix

• ½ teaspoon dried oregano leaves
• 2 teaspoons ground ancho or chipotle chile powder (adjust to taste)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon kosher salt

Sofritas:

• 1 tablespoon olive oil
• ½ medium onion, diced small (about 1 cup)
• 2 cloves garlic, minced
• 1 tablespoon minced chipotle chiles in adobo sauce
• 1 tablespoon diced mild Hatch chiles
• 1 tablespoon Mexican Spice Mix
• 2 tablespoons tomato paste
• 1 (16-ounce package) organic extra-firm tofu (Chipotle uses this one from the Bay Area), drained, dried well and crumbled
• 1 cup vegetable broth
• Fresh lime wedges, for serving

1. Prepare the Mexican Spice Mix: Combine all the spices in an airtight container and blend well. I like to make a large batch and store in Mason jars to give as gifts.
2. Prepare the Sofritas: Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and Mexican Spice Mix, and continue cooking and stirring until the spices are fragrant, about 1 minute.
3. Add the tomato paste; cook another minute. Add the crumbled tofu and broth and cook until the liquid has reduced and the flavors have melded, about 5 minutes. 
4. Taste and adjust the seasoning as desired. 
5. I made my bowl with: Sofritas, black beans, fajitas, salsa, sour cream, guacamole, cilantro lime rice, corn salsa, cheese, lettuce and fresh lime wedges.

Peanut Chaat

We had planned a Diwali gathering this year and the theme was to bring something that is popular from your home region. While talking to my friend in regards to the potluck she gave me this idea to make a peanut mix which she says that her mom serves to her dad and his mates over a glass of beer. I am from Ahmadabad, Gujarat and roasted salted peanuts are sold in a newspaper cone at every street corner. So I thought of making this mix but of course I had to give my spin to the mix and added a few more ingredients to the original recipe - I made into Gourmet Peanut Chaat or that's the name I gave to the dish! It was the highlight of my Diwali gathering and I hope you try it.

Ingredients:

• 1 24 oz. can of cocktail Peanuts ( I used Planters brand)

• 1 Red onion, finely chopped

• 3 Roma tomatoes, finely chopped (take the seeds out)

• 2 Persian cucumber, finely chopped

• 1 Small yellow bell pepper, finely chopped

• 1 Small orange bell pepper, finely chopped

• 2-3 Serrano chillies, finely chopped (Use according to your taste)

• 1 Bunch of cilantro, finely chopped

• 1-2 tsp of Chaat masala or to taste

• Fresh Lemon juice to taste

• Salt to taste

• Red chilli powder to taste

Method:

1. Mix everything listed above in a big bowl.  For best results, mix the wet ingredients just before serving.

* To make it fun I made colorful paper cones to serve the chaat in.