Cheesy Chipotle-BBQ Tofu Bowls
with Sweet Pepper Rice and Cucumber Salsa
This dairy- free vegetarian meal pops with saucy sweet and smoky flavours. Topped with plant-based mozzarella cheese, this recipe proves how delicious plant-based meals can be!
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)
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 traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
2 tbsp
Chipotle Sauce
(Contains: Soy, Mustard, Egg, Milk May contain traces of: Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Sesame, Wheat, Egg, Fish, Milk, Mustard)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Sesame, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts)
¾ cup
Plant-Based Mozzarella Cheese, shredded
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
5 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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 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, 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 tofu and cucumber salsa.
- Drizzle chipotle sauce over top.
- Drizzle any remaining BBQ sauce over top, if desired.
- Squeeze a lime wedge over top, if desired.
