Cal Smart Chipotle-Honey Tofu Bowls
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Cal Smart Chipotle-Honey Tofu Bowls

Cal Smart Chipotle-Honey Tofu Bowls

with Green Onion Rice

This hearty tofu bowl is full of wholesome goodness! We even snuck some spinach into the tofu mix for an added veggie boost. Pickled radishes and a sweet and spicy chipotle-honey sauce brighten each bite.

Tags:
Spicy
Calorie Smart
Veggie
Quick
Allergens:
Soy
Egg
Milk
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 piece

Tofu

(Contains Soy)

¾ cup

Basmati Rice

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 piece

Honey

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

3 piece

Radish

2 piece

Green Onion

160 g

Sweet Bell Pepper

1 tsp

Garlic Salt

28 g

Baby Spinach

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2 tsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories590 kcal
Fat18 g
Saturated Fat2.5 g
Carbohydrate82 g
Sugar13 g
Dietary Fiber4 g
Protein23 g
Cholesterol0 mg
Sodium1100 mg
Trans Fat0 g
Potassium500 mg
Calcium300 mg
Iron6.25 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

Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Small Bowl
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, thinly radishes.Thinly slice green onions. Core, then cut pepper into 1/2-inch pieces. Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)

Make sauce and pickle radishes
3

Combine chipotle sauce and 2 tsp (4 tsp) honey in a small bowl. Add vinegar, remaining honey, 1 tbsp (2 tbsp) water and a pinch of salt to a medium microwavable bowl. (NOTE: This is your pickling liquid.) Microwave in 15-sec increments, stirring between each, until salt dissolves.Add radishes to pickling liquid. Season with pepper, then stir to combine. Place in the fridge to cool.

Cook peppers
4

Heat a large non-stick pan over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Remove from heat, then transfer to a plate.

Cook tofu
5

Pat tofu dry with paper towels, then crumble into pea-sized pieces. Reheat the same pan over medium. When hot, add 1 tsp (2 tsp) oil, then tofu. Season with remaining garlic salt and pepper. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Add 2 tbsp (4 tbsp) water, Enchilada Spice Blend and spinach. Stir until spinach wilts, 1 min. Remove from heat, then cover to keep warm.

Finish and serve
6

Fluff rice with a fork, then stir in half the green onions. Divide green onion rice between bowls. Top with tofu, peppers, radishes and some pickling liquid.Drizzle chipotle-honey sauce over top.Sprinkle with remaining green onions.