A plant-based Sofritas-inspired bowl filling adhering to strict Lenten guidelines: no animal products, no dairy, no eggs, and no meat byproducts. Rich in protein from tofu and beans, bright with lime, and gently spiced for a Chipotle-style sofrito experience.
Prep tofu by draining, pressing, and cutting into 1.5 cm cubes; pat dry and set aside.
Sauté onion and garlic in olive oil until translucent and fragrant.
Add bell pepper and continue to cook until tender-crisp.
Stir in tomato paste, spices (cumin, smoked paprika, coriander, cayenne), lime juice, and salt; cook 2 minutes to bloom flavors.
Add tofu cubes and black beans; gently mix to coat with sauce and heat through.
Finish with chopped cilantro and adjust seasoning; remove from heat.
