Chorizo Tofu Burrito Bowl

For the Chorizo Tofu

• 7 ounces firm or extra firm tofu pressed for at least 15 minutes and then crumbled
• 2 tablespoons tomato paste
• 2 teaspoons oil
• 1 1/2 tablespoons soy sauce Use tamari for gluten-free.
• 1 teaspoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 2 teaspoons chili powder blend You can use mild or hot of choice.
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne , use less for less heat

For the Black Beans and Lentils

• 1 teaspoon oil
• 2 cloves garlic minced
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/4 cup chopped bell pepper
• 1/2 teaspoon salt
• 1.5 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1.5 tablespoon tomato paste
• 3 cups water divided
• 1/3 cup dried split red lentils
• 15 ounce can black beans drained, or use 1 1/2 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.

For garnish

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