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Batch Lunch Veggie Cowboy Caviar Rice Salad

Batch Lunch Veggie Cowboy Caviar Rice Salad

with Tex-Mex Tofu Crumble
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
760 kcal
Protein
: 
33g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Mustard
  • Wheat
  • May contain traces of allergens
  • Gluten
  • Fish
  • Sesame
  • Egg
  • Crustaceans
  • Milk
  • Sulphites
  • Soy
  • Triticale
  • Peanuts
  • Tree nuts
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 4 people

2 unit(s)

Tofu

(Contains: Soy May be present: Wheat)

2 cup

Quick Cook Brown Rice

1 unit(s)

Black Beans

2 unit(s)

Lime

14 g

Cilantro

113 g

Corn Kernels

4 unit(s)

Green Onion

2 unit(s)

Sweet Bell Pepper

1 tbsp

Tex-Mex Paste

(Contains: Mustard May be present: Wheat, Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Sulphites, Soy)

8 g

Mexican Seasoning

(May be present: Wheat, Sesame, Milk, Sulphites, Soy, Triticale, Peanuts, Tree nuts, Mustard)

1 tbsp

Garlic Puree

(May be present: Wheat, Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Sulphites, Soy, Tree nuts, Mustard)

1 cup

Tomato Salsa

(May be present: Wheat, Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Sulphites, Soy, Tree nuts, Mustard)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

Calories760 kcal
Fat24 g
Saturated Fat3.5 g
Carbohydrate106 g
Sugar11 g
Dietary Fiber14 g
Protein33 g
Sodium1040 mg
Potassium950 mg
Calcium650 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups

Cooking Steps

1
  • Before starting, preheat the broiler to high.
  • Add 2 1/2 cup water and 1/4 tsp salt to a medium pot. Cover and bring to a boil over high.
    Wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice and corn, then reduce heat to low. 
  • Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
2
  • Meanwhile, pat tofu dry with paper towels. Using potato masher into a medium bowl, crumble tofu into pea-sized pieces. Add 1 1/2 tbsp oil, half the Mexican Seasoning, Tex-Mex Paste and half the Garlic puree. Stir to coat. 
  • To a foil-lined baking sheet, add the tofu. Season with salt and pepper. 
    Broil in the middle of the oven for 7-9 min, stirring halfway through, until golden.
3
  • Meanwhile, using a strainer, drain and rinse beans.
  • Zest limes, then juice limes in a large bowl. Add remaining Mexican Seasoning, remaining Garlic Spread, 1/2 tsp sugar and 1 1/2 tbsp oil, then whisk to combine. Set aside. 
  • Thinly slice green onions. 
  • Roughly chop cilantro. 
  • Core, then cut peppers into 1/4-inch pieces. 
4
  • Fluff rice and corn with a fork.
  • Add rice, corn, green onion, peppers, beans. lime zest and half the cilantro to the bowl with dressing. Season with salt and pepper, then toss to combine. 
  • Divide cowboy caviar rice salad between four air-tight containers.
  • Divide tofu over top. 
  • Drizzle over salsa.
  • Sprinkle over remaining cilantro. 
  • Cover and refridgerate until lunch, then eat cold. Store up to 4 days. 

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