Zesty Tofu Bowls
with Herby Mayo- Soy
- Sulphites
- Egg
- Mustard
- Milk
- Wheat
- May contain traces of allergens
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Milk
- Crustaceans
- Fish
- Gluten
- Sulphites
- Egg
Peppers, zucchini and tofu are a match made in heaven! This dish capitalizes on this classic trio, with crispy roasted potatoes and a zesty herb mayo to top it all off. Altogether, it's the perfect bright and punchy bowl!
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
16 g
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: Egg, Mustard May contain traces of: Wheat, Mustard, Sesame, Soy, Milk, Crustaceans, Fish, Gluten, 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
(May contain traces of: Wheat, Mustard, Peanuts, Sesame, Soy, Tree nuts, Milk, Crustaceans, Fish, Sulphites, Egg)
2 unit(s)
Green Onion
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Quarter potatoes.
- Add potatoes, 1 tbsp (2 tbsp) oil and half the Enchilada Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven until potatoes are golden-brown and tender, 25-28 min.
- 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.
- Roughly chop cilantro.
- 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 cilantro, 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.
- Divide potatoes between bowls. Top with veggies, then tofu and cheese.
- Dollop herby mayo over top.
- Sprinkle with remaining cilantro.
- 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. Follow the rest of the recipe as written.
