Chorizo Tofu Burrito Bowl with Smoky Lentil Black Bean Stew

veganricha.com

Marti V

subheading: For the Chorizo Tofu:

7 ounces ( 198.45 g) firm or extra firm tofu pressed for at least 15 minutes and then crumbled

2 tablespoons tomato paste

2 teaspoons oil

1 ½ tablespoons soy sauce Use tamari for gluten-free.

1 teaspoon smoked paprika

2 teaspoons garlic powder

1 teaspoon onion powder

¼ teaspoon salt

1 teaspoon black pepper

1 teaspoon oregano

2 teaspoons chili powder blend You can use mild or hot of choice.

½ teaspoon ground cumin

½ teaspoon cayenne , use less for less heat

subheading: For the Black Beans and Lentils:

1 teaspoon oil

2 cloves garlic minced

½ cup ( 80 g) chopped onion

½ cup ( 64 g) chopped carrots

¼ cup ( 37.25 g) chopped bell pepper

½ teaspoon salt

1.5 teaspoon chili powder

½ teaspoon smoked paprika

1.5 tablespoon tomato paste

3 cups ( 709.76 ml) water divided

⅓ cup ( 60 g) dried split red lentils

15 ounce ( 425.24 g) can black beans drained, or use 1 ½ cups cooked black beans or other beans of choice, like white beans or chickpeas

2 tablespoons vegan sour cream or non-dairy yogurt or non-dairy cream. Choose soy- and/or nut-free, if needed.

subheading: For garnish:

vegan cheddar shreds, chopped onion, tomato, pickled jalapeño, cilantro, green onion, crushed tortilla chips, and/or any other burrito fillings you like!

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