Batch Veggie Soba Noodle Bowl with Spicy Tofu Crumble
with Spicy Tofu CrumbleCalories
:
760 kcalProtéines
:
33g protéinesDurée de préparation
:
25 minutesDifficulty
:
FacileAllergènes:
- Soya
- Moutarde
- Blé
- Peut contenir des traces d’allergènes
- Gluten
- Poisson
- Sésame
- Oeuf
- Crustacés
- Lait
- Sulfites
- Soya
- Triticale
- Arachides
- Noix
- Moutarde
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
/ sert 4 personnes
2 pièce(s)
Tofu
(Contient: Soya Peut contenir : Blé)
2 tasse(s)
Riz brun à cuisson rapide
1 pièce(s)
Haricots noirs
2 pièce(s)
Lime
14 g
Coriandre
113 g
Maïs en grains
4 pièce(s)
Oignon vert
2 pièce(s)
Poivron
1 cs
Pâte tex-mex
(Contient: Moutarde Peut contenir : Blé, Gluten, Poisson, Sésame, Oeuf, Crustacés, Lait, Sulfites, Soya)
8 g
Assaisonnement mexicain
(Peut contenir : Blé, Sésame, Lait, Sulfites, Soya, Triticale, Arachides, Noix, Moutarde)
1 cs
Purée d’ail
(Peut contenir : Blé, Gluten, Poisson, Sésame, Oeuf, Crustacés, Lait, Sulfites, Soya, Noix, Moutarde)
1 tasse(s)
Salsa de tomates
(Peut contenir : Blé, Gluten, Poisson, Sésame, Oeuf, Crustacés, Lait, Sulfites, Soya, Noix, Moutarde)
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
½ cc
Sucre*
Ustensiles
•Passoire
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
Instructions
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.
