Batch Lunch Veggie Cowboy Caviar Rice Salad
with Tex-Mex Tofu Crumble
Tags:
Recette
Allergens:
Soy
•Mustard
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time12 minutes
DifficultyEasy
Ingredients
/ serving 4 people
2 unit(s)
Tofu
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
8 g
Mexican Seasoning
1 tbsp
Garlic Puree
Tomato Salsa
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Calories790 kcal
Fat30 g
Saturated Fat6 g
Carbohydrate103 g
Sugar8 g
Dietary Fiber14 g
Protein33 g
Cholesterol10 mg
Sodium710 mg
Trans Fat0.1 g
Potassium800 mg
Calcium650 mg
Iron5 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.
Utensils
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
Cooking Steps
1
- Before starting, preheat the broiler to high.
- Add 3/4 cups water and 1/8 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 13-16 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, 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 9-11 min, stirring halfway through, until golden.
3
- Meanwhile, using a strainer, drain and rinse beans.
- Zest limes into a small bowl. Add sour cream, Guacamole and 1 tbsp water. Stir to combine. Season with salt and pepper.
- 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 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 guacamole-sour cream mixture.
- Sprinkle over remaining cilantro.
- Cover and refridgerate until lunch, then eat cold. Store up to 4 days.
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