Loaded Tofu Fajita Bowl
with Rice, Roasted Veggies and Cheddar Cheese
Bold Mexican flavours are both comforting and exciting in this loaded tofu fajita bowl! Top fragrant Mexican rice with tender tofu, roasted veggies and cheese!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Zucchini • Sweet bell pepper • Basmati rice • Red onion • Roma tomatoes • Limes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
The quantities provided above are averages only.
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 May contain Wheat)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
7 g
Cilantro
1 unit(s)
Red Onion
1 unit(s)
Tomato
2 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Bring 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the Mexican seasoning to a boil in a covered medium pot.
- Add rice to the pot of boiling broth. Reduce heat to low.
- Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch strips.
- Peel, halve, then cut onion into 1/4-inch slices.
- Finely chop 1 tbsp (2 tbsp) of the onions, then place in a medium bowl. (TIP: If you don't like raw onions in your salsa, leave in slices and roast all the onions in step 3.)
- Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons.
- Add peppers, zucchini, sliced onions and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min.
- Meanwhile, 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 remaining Mexican seasoning.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu.
- Pan-fry, until golden, 2-3 min per side.
- Transfer tofu to another unlined baking sheet. Roast in the top of the oven until tender and golden, 6-8 min.
- When tofu is done, transfer to a clean cutting board. Cover loosely with foil to rest, 3-5 min.
- Meanwhile, roughly chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Cut tomato into 1/2-inch pieces.
- Add tomatoes, half the cilantro, 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to the bowl with onions. Toss to combine.
- Fluff rice with a fork. Stir in remaining cilantro.
- Thinly slice tofu.
- Divide rice between bowls.
- Top with veggies, tofu and any resting juices.
- Top with salsa, then sprinkle cheddar cheese over top.