Cal Smart Honey-Chipotle Tofu
with Zesty Bulgur Salad
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Baby tomatoes • Bulgur wheat (durum wheat semolina) (wheat) • Limes • Arugula and spinach mix (arugula, spinach) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Honey • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Wheat, Mustard, Peanuts, Sesame, Soy, Tree nuts, Milk)
2 tbsp
Chipotle Sauce
(Contains: Soy, Egg, Milk, Mustard May contain traces of: Wheat, Mustard, Sesame, Soy, Tree nuts, Milk, Sulphites, Fish, Egg, Gluten, Crustaceans)
56 g
Arugula and Spinach Mix
1 unit(s)
Lime
113 g
Baby Tomatoes
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Honey
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high heat.
- Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand for 15-16 min, until bulgur is tender and liquid is absorbed. Fluff with a fork.
- Transfer bulgur to a plate, then spread in a single layer. Set aside in the fridge to cool.
- Meanwhile, halve tomatoes. Zest, then juice half the lime (use whole lime for 4 servings).
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt, pepper and Enchilada Spice Blend.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 1-2 min per side, until golden.
- Transfer tofu to an unlined baking sheet. Bake in the middle of the oven for 6-8 min, until golden.
- Meanwhile, to a small bowl, add chipotle sauce and half the honey. Season with salt, then stir to combine.
- To a large bowl, add lime juice, lime zest, remaining honey and 1 tbsp (2 tbsp) oil, then whisk to combine.
- Add tomatoes, bulgur, arugula and spinach mix and half the feta. Season with salt and pepper, then toss to combine.
- Thinly slice tofu.
- Divide salad between plates, then top with tofu.
- Drizzle honey-chipotle sauce over top.
- Sprinkle with remaining feta.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and cook tofu the same way the recipe instructs you to season and cook turkey, decreasing roasting time to 6-8 min, until golden.
