Zesty Tofu Bowls
with Lime Aioli- Soy
- Sulphites
- Mustard
- Egg
- Milk
- Wheat
- May contain traces of allergens
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Milk
- Crustaceans
- Egg
- Gluten
- Fish
- Sulphites
Peppers, zucchini and tofu are a match made in heaven. This dish capitalizes on this trio, with fluffy basmati rice and a creamy lime aioli to top it all off. It's truly the perfect bright and punchy bowl!
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
2 tbsp
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Wheat, Mustard, Peanuts, Sesame, Soy, Tree nuts, Milk)
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Wheat, Mustard, Sesame, Soy, Tree nuts, Milk, Crustaceans, Egg, Gluten, Fish, Sulphites)
2 unit(s)
Garlic, cloves
1 unit(s)
Lime
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Zucchini
¾ cup
Basmati Rice
2 unit(s)
Green Onion
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, and half the Enchilada Spice Blend 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.
- Meanwhile, peel, then thinly slice onion.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Peel, then mince or grate garlic.
- Core, then cut pepper into 1/4-inch slices.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers, zucchini, onions and half the garlic.
- Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min.
- Season with salt and pepper.
- Transfer to a large bowl, then cover to keep warm.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Add remaining Enchilada Spice Blend, remaining garlic and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min.
- Season with salt and pepper, to taste.
- Meanwhile, add mayo, half the green onions, 1 tsp (2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl.
- Season with salt and pepper, then stir to combine.
- Fluff rice with a fork and season with salt.
- Divide rice between bowls. Top with veggies, then tofu and cheese.
- Dollop lime aioli over top.
- Sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if desired.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook it in the same way the recipe instructs you to cook the beef, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.
