Chipotle peppers, roasted poblanos, aromatic spices, this delicious Sofritas Bowl will please vegans, vegetarians and even the carnivores. It's that good.

I have a question for you today.

Are you a tofu eater?  It's ok if the answer is no.  My answer used to be no until I learned how to use tofu.

Tofu has been around for a long time, quite possible as far back as 950 AD, can you believe that? Tofu hit the American grocery stores in the late 1950’s. There are many kinds of tofu and choosing the right one makes all the difference in how well your dish turns out and if you will actually want to eat it.

Most tofu is sold in block form in your grocery.

• Soft Tofu has a high water content and is best used in recipes like smoothies, desserts, puddings, sauces or dips.
• Medium Tofu is a it rougher and denser in texture than soft but still delicate. It's best used in recipes like soups.
• Firm tofu is just that, a bit firmer than medium and is a good choice in simmered dishes and scrambles.
• Extra Firm Tofu holds its shape and is good for pan-frying, stir-frying and deep frying. You can also bake or grill and crumble to use like as ground meat substitute.
• Super Firm Tofu is super dense and has the least amount of moisture, best used for grilling, however, will dry out if cooked too long or at too high a heat.
• Silken Tofu has the highest water content and had a smooth, silky, custard feel. It has three different textures, soft, firm and extra firm. Silken is the best in desserts, smoothies or any recipe where a smooth finish is desired.

The first time I used tofu I was unaware of the many kinds and I used a soft tofu for a scramble and it was a big, sloppy, soggy mess. The whole thing went into the trash and it was years before I gave it a second try. When I did I was much wiser so I picked the right texture. Extra firm was used for this recipe.

I'm not a big tofu eater, I generally eat it 2 maybe 3 times a month, however, it has been a couple of months since I've used it in a recipe. I had a craving for a Chipotle Sofritas Bowl but when I walked into Chipotle the line was just too long for me to wait, it seems it is always busy when I go there. Trader Joe’s is in the same shopping center so I decided to go there get what I needed and just make it at home.

It was awesome, my daughter Taylor who never ever wants to try my tofu dishes and who thinks Chipotle is overrated, loved it, she went back for seconds.

I always get my bowls with brown rice at Chipotle so it was brown rice for the at home version. Because the brown rice takes the longest to cook, I prepared it first, it can also be prepared a day ahead. My brown rice was seasoned with lime juice and cilantro, yumo! 

I pressed the tofu 15 to 20 minutes before cooking to remove as much water as I could, making it a bit firmer.  While the tofu is being pressed I cook the corn, chop the tomatoes, cilantro and make the guac.

This was so delicious. I ate the vegan version and Taylor had the vegetarian version sprinkled with some crumbled queso fresco.  The leftovers the next day were just as good if not better. If you are more of a burrito eater, simply wrap all of this goodness into a tortilla and have yourself a big fat delicious burrito or taco.

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Sofritas Bowl-Vegan or Vegetarian

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5 from 3 reviews

• Author: TheWholeServing
• Prep Time: 45 mins
• Cook Time: 10 mins
• Total Time: 55 mins
• Yield: 8 1x

Ingredients

Units USM Scale 1x2x3x

• 2 cups prepared brown rice
• juice of one lime
• 2 tablespoons chopped cilantro
• 16 oz extra firm tofu
• 3 ears of corn
• 1 tablespoon vegetable oil
• Salt to taste
• 1 poblano pepper
• 1 7oz can of chipotle peppers in adobo sauce
• 1 7.oz can of tomato sauce
• 2 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon smoked paprika
• 1 15 oz can pinto beans
• 1 6.oz package of grape tomatoes
• 1 head or bag Romaine lettuce
• 2 medium avocados
• 2 limes sliced in wedges
• queso fresco cheese for vegetarian Sofritas

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Instructions

1. Prepare brown rice according to package directions, when done place in a bowl, add the juice of one lime and chopped cilantro, stir to combine, cover and set aside
2. Open and drain water from tofu, place tofu between two clean kitchen towels on a plate. Place a heavy pot on top and allow to press 15 to 20 minutes.
3. While tofu is pressing wash corn and cut from the cob using a sharp knife.
4. Heat skillet over medium heat, add oil and corn to pan, sauté, stirring occasionally, 6 to 8 minutes. Remove from pan, cover and set aside.
5. Roast your poblano pepper over the flame of a gas range or in your oven using the broiler until soft and blistered.
6. Remove stem from pepper and place in blender along with chipotle peppers in the adobo sauce, tomato sauce, garlic, cumin, coriander and smoked paprika. Blend until smooth and thick.
7. Cut pressed tofu into cubes.
8. Heat oil in a large skillet over medium heat, add diced tofu to pan, stir-fry until it starts to get golden and crispy. With the back of a wooden spoon or spatula break the tofu into crumbles.
9. Add half of the sauce to the tofu and continue to stir adding more sauce until all of the tofu is covered. Add the beans to the pan, stir to combine. Add in more sauce until everything is well covered but not too saucy. Allow to cook another 3 to 4 minutes. Depending on how saucy you like it you may have some sauce leftover, transfer to an airtight container and store in your fridge.
10. While the sauce is simmering slice the tomatoes, chop the lettuce and make the guacamole, simply cut, pit and scoop avocado, place in a bowl and mash with the back of a fork, stir in juice of one lime, some cilantro and season with sea salt to taste.
11. Assemble the bowls, layer rice, sofritas mixture, corn, lettuce, tomatoes, quacamole and crumble cheese if you're making it vegetarian.

Nutrition

• Calories: 478
• Sugar: 6.5
• Sodium: 767.4
• Fat: 16.5
• Saturated Fat: 2.3
• Carbohydrates: 70.4
• Fiber: 13.3
• Protein: 19.6

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Sofritas Bowl-Vegan or Vegetarian.

 

My first experience with wine was with Sutter Home many years ago while in college. It was my final year and I was in a small design class, about seven of us, our professor prepared a nice dinner at her home to celebrate the end of the class. She prepared pasta and salad and served a Sutter Home red with dinner. My first experience I’d say was quite nice and since then I’ve experienced many of the Sutter Home wines. There is a 65-year history of award-winning California wines associated with the Sutter Home family vineyards, at an affordable price I’ll add. That affordability has made it easy to bring friends and family together for celebrating special occasions.

Summer break started two weeks ago, so I decided to get some of my girlfriends together before it gets too hot and too busy. Unfortunately, it's already too hot so we moved the party indoors, but fortunately we had some cool crisp wines to pair with good food.

Being the vegetarian in the group I decided to make it a meatless gathering. I kept it simple so I could enjoy myself, there’s nothing worse than entertaining friends and not being able to enjoy them because you are too busy preparing. I served a simple cheese and fruit tray to get things started.

It was a work for food party, a few of my friends were busy shaping sliders, while others were slicing onions for some tasty Veggie Sliders with Balsamic Caramelized Onions.

After mixing the veggie slider ingredients together in a bowl, simply shape them and place on a baking pan lined with parchment paper. While sliders were cooking, I caramelized the onions on the stove top using some of the Blueberry Balsamic Glaze I made last week.

I'm certainly not an expert at pairing wines, but I think I did a pretty good job of selecting wines that complemented the menu and satisfied all of my guest.

One of my friends absolutely loves Moscato and would drink it with anything. I on the other hand, love dryer wines like Chardonnay and fortunately for all of us, Sutter Home has a new Moscato blend of wines and I picked a few up for this gathering. Moscato, Moscato Chardonnay, Moscato Red and Moscato Pink.

This Chardonnay Moscato blend is by far my favorite, because it's Chardonnay and I love Chardonnay. It paired well with the savory flavors of our make, bake and eat pizza, veggie sliders and cheese as well as it did with the sweet and tartness of the fruit from the cheese tray.

I was pleasantly surprised with the Red Moscato, it paired well with the savory and subtly sweet flavors of the caramelized onions I used on the veggie sliders and the pizza. However, when paired with the berries served in clouds of coconut cream for dessert, it was if they were made for each other.

With these new Sutter Home Moscato blends I no longer think of Moscato as only a dessert wine.

Everyone was pleased with the food, the wine, and the company of friends together making lasting memories.

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Veggie Burgers with Balsamic Caramelized Onions

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5 from 2 reviews

• Author: Celeste | TheWholeServing
• Prep Time: 12 mins
• Cook Time: 20 mins
• Total Time: 32 mins
• Yield: 8 1x

Ingredients

Units USM Scale 1x2x3x

• 1 cup cooked black rice or brown rice if you can't find black
• 1 15 oz. can black beans
• ¾ to 1 cup sweet potatoes cooked and mashed
• 1 tablespoons liquid smoke
• 2 tablespoons turbinado sugar
• 1 ½ teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• 1 ¼ cup panko bread crumbs
• 2 tablespoonsHomemade Vegan Barbecue Sauce
• 1 tablespoon olive oil
• 1 medium to large red onion sliced
• ½ cup minched pineapple
• 2 tablespoons blueberry balsamic glaze

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Instructions

1. Place black rice in a medium bowl.
2. Open can of black beans, rinse, drain and with clean hands mash them over the bowl with the rice, some of the beans will be unmashed and that's ok. You do not want to over mash.
3. Add in the liquid smoke, sugar, garlic powder, paprika, salt, bread crumbs and barbeque sauce.
4. Using your fingers gently mix all of the ingredients together until it can be molded into a burger without falling apart. If mixture is too dry add in a bit more sauce, if too wet add in more bread crumbs.
5. Mold the mixture into desired size burger. More for a larger burger, less for sliders.
6. If preparing burgers in a skillet, add small amount of oil to heated skillet to lightly coat the bottom.
7. Add burgers to the pan and cook until browned on both sides, about 3 to 4 minutes.
8. If using a grill pan, brush pan with oil and grill the burgers until browned on each side, about 3 to 4 minutes.
9. While burgers are cooking heat a skillet over medium high heat, add oil, when simmering sauté onions until they are translucent, add in the pineapples and glaze and continue to cook another 3 to 4 minutes.Add in more glaze or a bit of water if it starts to stick.
10. When burgers have cooled slightly, serve on buns with onions.

Nutrition

• Serving Size: 3 oz
• Calories: 165
• Sugar: 6.5
• Sodium: 285.3
• Fat: 2.4
• Saturated Fat: 0.3
• Carbohydrates: 31.1
• Fiber: 5.3
• Protein: 5.2
• Cholesterol: 0

Be sure to visit Moscato Moments for more info and parings for the new Sutter Home Moscato Blends. What parings and special moments will you make this summer?

f you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving and #MoscatoMoments or leave a comment below. I’d love to see or hear about your version of this Veggie Slider with Balsamic Caramelized Onions

 

Loaded with hearty Portobello, peppers, onions and broccoli, this Spicy Ramen Vegetable Stir-Fry is quick and easy and comes together in under 30-Minutes.

I'm someone who gets really excited about finding bargains. When I come across a great find in fashion, jewelry or shoes I want to wear it, so I'll find a way to work it into my wardrobe.

Well the other day I found a bargain of a different kind, a grocery store bargain. Organic ramen noodles only $1.69 each on clearance. But this wasn't the ramen in the square package from my college days, that I actually ate uncooked as a crispy snack. I stocked up!  Now I had to come up with a way to fit into my weekly menu, which was really easy.

I simply used what I had on hand in my fridge, which were portobello mushrooms, super hearty with a meaty feel, peppers, onions and broccoli. The other important ingredient is the sauce.  You've got to use a good tasty sauce to bring it all together. I used my Vegan Teriyaki Sauce which has a bit of a spicy kick. This Spicy Ramen Vegetable Stir-Fry is oh so quick and easy.

What's nice about this dish is that you can totally make it with your favorite veggies and sauce, so versatile. Happens to be a good way to clean out your fridge. And did I mention that it's super quick. Boil, chop, sauce, eat.

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Spicy Ramen Mushroom Stir-Fry

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5 from 5 reviews

• Author: Celeste @TheWholeServing
• Prep Time: 15 mins
• Cook Time: 8 mins
• Total Time: 23 mins
• Yield: 2 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 package of ramen noodles
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• ½ each large red and yellow bell pepper, sliced in thin strips
• 3 cloves garlic, minced
• 1 to 2 teaspoons minced ginger
• 2 portobello mushrooms, sliced into strips
• about 2 ½ cups broccoli florets
• ¼ to ½ cup Vegan Teriyaki Sauce
• toasted sesame seeds
• toasted sesame oil

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Instructions

1. Fill a large stock pot with water and bring to a boil.
2. While you are waiting on the water to come to a boil, heat a large skillet over medium heat, add oil and onions and saute about one minute. Add peppers to pan and continue to saute another 1 to 1 and half minute, add small amount of water to pan if needed to prevent food from sticking to bottom of pan. If water has come to a boil prepare noodles for two following directions on the package.
3. When the peppers start to soften add the garlic and ginger to the pan, saute another minute then transfer everything in skillet to a bowl.
4. Add a small amount of oil to pan if needed and add the broccoli to the pan. Saute broccoli 1 minute, add the onions and peppers back to the pan along with the vegan teriyaki sauce, toss to coat everything.
5. Serve vegetables over the ramen noodles, sprinkled with toasted sesame seeds. You can also sprinkle with red pepper flakes and drizzle with a small amount of toasted sesame oil just before serving if desired.

Nutrition

• Serving Size: 2
• Calories: 346
• Sugar: 3.9
• Sodium: 819.6
• Fat: 15
• Saturated Fat: 4.5
• Carbohydrates: 47.3
• Fiber: 3.9
• Protein: 9.9

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Spicy Ramen Vegetable Stir-Fry.