Cheesy Chicken and Chipotle-BBQ Tofu Bowls
with Sweet Pepper Rice and Cucumber Salsa
This dairy- free meal pops with saucy sweet and smoky flavours topped with plant-based mozzarella cheese.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Mini Cucumber
1 unit(s)
Tomato
2 unit(s)
Green Onion
1 unit(s)
Lime
2 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
¾ cup
Plant-Based Mozzarella Cheese, shredded
310 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
5 tsp
Oil*
Nutrition Values
Utensils
Instructions
- Add stock powder and 1 1/4 cups (2 1/2 cups) water 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.
- Core, then cut pepper into 1/2 -inch pieces.
- Add peppers, 1 tbsp (2 tbsp) BBQ sauce and 1 tsp (2 tsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway, until tender and lightly charred, 8-12 min.
- Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges.
- Quarter cucumber lengthwise, then cut into 1/4-inch pieces.
- Thinly slice green onions.
- Cut tomato into 1/4-inch pieces.
- Add tomatoes, cucumbers, green onions, 1 tsp (2 tsp) lime juice and 1/2 tsp (1 tsp) oil to a medium bowl. Season with salt and pepper. Stir to mix.
- Pat tofu and chicken dry with paper towels, then cut into 1/2-inch pieces. Add tofu and 1/2 tsp (1 tsp) oil to a large bowl. Season with salt and pepper. Toss to coat. Sprinkle with Cream Sauce Spice Blend. Toss to coat.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Reduce heat to medium. Cook, stirring often, until tofu is lightly crisp and golden-brown all over and chicken is cooked through, 4-7 min**.
- Remove the pan from heat. Stir in 1 tbsp (2 tbsp) BBQ sauce.
- Sprinkle cheese over top. Cover with lid and let sit until cheese melts, 2-3 min.
- Fluff rice with fork, then stir in peppers and lime zest.
- Divide rice between bowls.
- Top with cheesy chicken and tofu and cucumber salsa.
- Drizzle chipotle sauce over top.
- Drizzle and remaining BBQ sauce over top, if desired.
- Squeeze a lime wedge over top, if desired.
If you've opted to add chicken breast tenders, pat dry with paper towels. Cut into 1/2-inch pieces and season and cook with the tofu until chicken is cooked through, 4-7 minutes.**