Peppers, zucchini and tofu are a match made in heaven! This dish capitalizes on this classic trio, with crispy roasted potatoes and a zesty herb mayo to top it all off. Altogether, it's the perfect bright and punchy bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
2 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 unit(s)
Garlic, cloves
1 unit(s)
Lime
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Zucchini
¾ cup
Basmati Rice
2 unit(s)
Green Onion
¼ tsp
Pepper*
¼ tsp
Salt*
2.5 tbsp
Oil*
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook it in the same way the recipe instructs you to cook the beef, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat. Follow the rest of the recipe as written.