Vegan Tofu Sofritas Burrito

Rice:
2 cups cooked basmati rice, warm
1 1/2 tbsp lime juice
1 tsp canola oil
2 tbsp cilantro, chopped
1/4 tsp salt
Sofritas:
1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
1 tbsp chipotle in adobo sauce, minced
1 tbsp green chiles, diced
½ tsp oregano
2 tsp chili powder
1 tsp cumin
½ tsp coriander
½ tsp salt
2 tbsp tomato paste
12.3 tetra box extra-firm tofu, crumbled
1 cup vegetable broth
Corn:
2 ears white corn
1/2 poblano chili
1/4 cup red onion, diced
1/2 jalapeno, minced
2 tbsp cilantro, chopped
1 tsp lime juice
Peppers:
1 green bell pepper, sliced
1 red onion, sliced
1 tsp fresh oregano, minced
1 tbsp canola or soybean oil
Beans:
1 can pinto beans, rinsed and drained
1 tsp cumin
2 cloves garlic, minced
1 tsp canola oil
Guacamole:
2 avocados
1/2 jalapeno, seeded, and minced
1/4 cup red onion, finely chopped
2 tbsp cilantro, finely chopped
1 tsp lime juice, fresh
1/4 teaspoon salt
Tomato salsa:
2 roma tomatoes, cored and diced
1/2 cup red onion, diced
1/2 jalapeno, seeded and minced
2 tbsp cilantro, chopped
1/2 cup romaine lettuce, shredded
Tortillas

Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spices, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add the tomato paste; cook another minute. Add the crumbled tofu and broth, cooking until the liquid has reduced and the flavors have melded, about 5 minutes.

Roast the corn and poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.

Saute green bell peppers and red onion in oil with chopped, fresh oregano until slightly crisp.

Heat oil in a pan over medium heat and add garlic. Saute for two minutes, add beans, cumin, and stir until heated.

Combine all of the guacamole ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste.

In a small bowl, combine the tomatoes, red onion, jalapeño, and cilantro.

Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, sofritas, beans, peppers, corn, tomato salsa, guacamole, and lettuce. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.

Altered from http://www.danaslatkin.com/vegetarian-recipes/farmgirl-tofu-chile-sofritas/
http://chipotlefan.com/index.php?id=recipes
http://veryculinary.com/2013/07/22/chipotle-steak-burrito/