Cheesy Chipotle-BBQ Tofu Bowls
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Cheesy Chipotle-BBQ Tofu Bowls

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!

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Mini Cucumber

1 unit(s)


2 unit(s)

Green Onion

1 unit(s)


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

Not included in your delivery

0.13 tsp


0.13 tsp


5 tsp



Nutrition Values

Calories800 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate99 g
Sugar16 g
Dietary Fiber6 g
Protein25 g
Cholesterol0 mg
Sodium1530 mg
Trans Fat0.1 g
Potassium650 mg
Calcium650 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Medium Bowl
Large Non-Stick Pan


Cook rice
  • 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.
Roast peppers
  • 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.
Make cucumber salsa
  • 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.
Start tofu
  • 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.
Finish tofu
  • 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.
Finish and serve
  • 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.