Ingredients<\/h3>

• 1<\/span> block<\/span> firm tofu<\/span> (16oz)<\/span><\/li>
• 1.5<\/span> cups<\/span> black beans<\/span> cooked<\/span><\/li>
• 2<\/span> tomatoes<\/span> whole<\/span><\/li>
• 2<\/span> jalapenos<\/span><\/li>
• 1<\/span> onion<\/span><\/li>
• 3<\/span> cloves<\/span> garlic<\/span><\/li>
• 1<\/span> cup<\/span> vegetable broth<\/span><\/li>
• 1\/4<\/span> cup<\/span> chipotle peppers in adobo<\/span> from can<\/span><\/li>
• 1\/4<\/span> cup<\/span> fresh cilantro<\/span><\/li>
• 2<\/span> tbsp<\/span> lime juice<\/span><\/li>
• 2<\/span> tbsp<\/span> red wine vinegar<\/span><\/li>
• 1<\/span> tbsp<\/span> nutritional yeast<\/span><\/li>
• 1<\/span> tbsp<\/span> olive oil + 1\/4 tsp olive oil<\/span> divided<\/span><\/li>
• 1\/4<\/span> tsp<\/span> chili powder<\/span><\/li>
• 1\/4<\/span> tsp<\/span> oregano<\/span><\/li>
• 1\/4<\/span> tsp<\/span> cumin<\/span><\/li>
• 1\/4<\/span> tsp<\/span> paprika<\/span><\/li>
• 1\/4<\/span> tsp<\/span> coriander<\/span><\/li>
• 1\/4<\/span> tsp<\/span> salt + 1 tsp salt<\/span> divided<\/span><\/li>
• black pepper<\/span> pinch<\/span><\/li><\/ul><\/div><\/div>\n

  Instructions<\/h3>

  • Boil\/pressure cook black beans as needed if not using canned beans.<\/div><\/li>
  • Wrap tofu block in dish towels and press with a heavy object for at least one hour.<\/div><\/li>
  • Preheat oven to 425F.<\/div><\/li>
  • Wrap garlic cloves, 1\/4 tsp olive oil, and black pepper in a small piece of parchment paper to create a garlic roasting pouch. Slice jalapenos in half and discard seeds if desired. Slice tomatoes in half. Slice onion into quarters.<\/div><\/li>
  • Spread vegetables onto a baking sheet with 1 tsp salt and 1 tbsp olive oil, add garlic roasting pouch. Bake for 20 minutes.<\/div><\/li>
  • While vegetables are roasting, slice pressed tofu into 2-3 thin slabs. Dry fry on a nonstick skillet until each side is golden brown and the slabs hold their shape moderately well\/do not easily crumble. Rip or tear each slab into bite-sized chunks with your hands. Set aside.<\/div><\/li>
  • In a food processor or blender, add roasted vegetables\/garlic, red wine vinegar, nutritional yeast, spices, lime juice, chipotle peppers in adobo, cilantro, and vegetable broth. Blend until a sauce has formed.<\/div><\/li>
  • Add tofu, black beans, and sauce to a large nonstick skillet and heat on medium-high, stirring to ensure that everything is coated with the sauce. Heat through and reduce sauce\/tofu\/bean mixture to your desired consistency. (For my preferred less-saucy version pictured above, I bring everything to a boil and reduce for 10-12 minutes.)<\/div><\/li>
  • Top with additional lime juice and cilantro, and serve with on tortillas with your favorite toppings for taco night, or with cilantro-lime rice and all of the fixings for the Chipotle burrito bowl experience.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n\n\n

    <\/a><\/figure><\/div>\n\n\n\n

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