Saucy Tofu Burrito Bowls
- Milk
- Soy
Bowls are way past “having a moment” and are now a pillar of meals because everything’s better in a bowl! (Adios, plates.) The customizable combo of carbs, protein, veggies, and a delicious sauce can’t be denied and our Tex-Mex rendition is fully loaded. Steamy cilantro-lime rice is topped with saucy spiced ground pork, charred green pepper and onion, salsa fresca, and smoky red pepper crema. Who needs a tortilla when you’ve got all that?
Ingredients
1 unit
Onion
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Tofu
(Contains: Soy)
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
¾ cup
Jasmine Rice
1 unit
Tex-Mex Paste
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 TBSP (2 TBSP for 4 servings). Zest and quarter lime. Core, deseed, and dice green pepper into ½-inch pieces. Mince cilantro.
In a small bowl, combine tomato, minced onion, and a big squeeze of lime juice; season with salt.
Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes.
Transfer to a plate.
Heat a drizzle of oil in same pan over medium-high heat. Add pork* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes.
Stir in Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes more.
Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. TIP: For extra richness, stir in 1 TBSP butter (2 TBSP for 4 servings).
Divide rice between bowls and top with veggies, saucy pork, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with any remaining lime wedges on the side.
