“Give me flavour and make it filling!” writes Desiree Nielsen in her cookbook Good for Your Gut: A Plant-Based Digestive Health Guide and Nourishing Recipes for Living Well. With its protein-packed tofu and vegetables simmered in a tangy sofrito sauce, this vegan recipe more than meets those requirements. Even better, this Sofrito Bowl recipe is more than just “flavour and…filling” – it’s also healthy. “These bowls have everything you need to fight inflammation and boost gut health – plenty of veggies, plenty of fibre, and anti-inflammatory nutrients to support healing,” Nielsen writes.
Tofu Sofrito Bowls
- ¼ medium red cabbage finely shredded with a mandoline
- 1½ tsp salt divided
- ¼ tsp organic cane sugar
- juice of 1 lime divided
- 2 cups peeled and diced kohlrabi
- 1 block (12 oz/340 g) extra-firm tofu
- 2 tbsp extra-virgin olive or avocado oil divided
- 2 sweet red peppers finely diced
- ½ cup water
- ¼ cup tomato paste
- ¼ cup apple cider vinegar
- 1 tbsp blackstrap molasses
- 1 tbsp dried oregano
- 2 tsp dried cumin
- 1 tsp chili powder
- ½ tsp red chili flakes
- ¼ tsp cinnamon
- 3 cups cooked brown rice or millet, or quinoa, for serving
- In a medium bowl, add the cabbage, ½ teaspoon of the salt, cane sugar, and half the lime juice. Gently massage the cabbage for 1 minute to soften. Set aside.
- In a small bowl, toss the kohlrabi with the remaining lime juice. Set aside.
- Slice the tofu in half, then in half again horizontally to create four squares. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Place the tofu in the pan and cook until golden on the bottom, 3 to 4 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer the tofu to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the red peppers and cook, stirring occasionally, until softened and starting to brown, 5 to 7 minutes. Reduce the heat to medium-low, then add the water, tomato paste, apple cider vinegar, molasses, oregano, cumin, chili powder, the remaining 1 teaspoon salt, chili flakes, and cinnamon. Stir until well combined. Simmer for 5 minutes.
- Tear and crumble the cooked tofu into the sauce, stirring to coat, and let simmer for 5 minutes more to heat through and let the flavours blend.
- To serve, divide the rice and tofu mixture among bowls. Top with the cabbage and kohlrabi.