Smoky Chipotle Tofu Bowl
with Avocado, Soured Cream and Pickled Red Onion
This Smoky Chipotle Tofu Bowl uses firm tofu, made of compressed soybeans, to soak up all the delicious flavours. Whilst chipotle gives some of the flavour, we're also using smoky base paste, made with smoked paprika and smoked salt, to bring rich smoky flavour to your dish.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
250 grams
Firm Tofu
(Contains Soya)
1 unit(s)
Garlic Clove
1 unit(s)
Red Onion
1 unit(s)
Lime
1 unit(s)
Avocado
1 carton(s)
Tomato Passata
20 grams
Chipotle Paste
75 grams
Soured Cream
(Contains Milk)
1 sachet(s)
Smoky Base Paste
Not included in your delivery
300 milliliter(s)
Water for the Rice
2 tbsp
Plain Flour
1 tsp
Sugar for Pickling
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks. Add the tofu to a medium bowl with the flour (see pantry for amount). Season with salt and pepper, then toss to coat.
Heat a drizzle of oil in a large non-stick frying pan on high heat.
Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
Remove to a plate lined with kitchen paper. Wipe out the pan.
While your tofu fries, peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the red onion. Halve the lime.
Add half the onion to a small bowl with half the lime juice and the sugar for pickling (see pantry for amount). Mix together, then set aside to pickle.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl. Cut into 1cm chunks. Add a squeeze of lime juice and season with salt and pepper.
Heat a drizzle of oil in the now-empty pan on medium-high heat. Add the remaining onion to the pan and stir-fry until softened, 4-5 mins.
Add the garlic and fry for 1 min more.
Stir through the passata, chipotle, chicken stock paste and water for the sauce (see pantry for amount). Bring up to the boil, then lower to a simmer.
Cook until thickened slightly, 3-4 mins.
Once your sauce is ready, stir in the chipotle, smoky base paste, honey (see pantry for amount) and a squeeze of lime juice. Return your tofu to the pan and mix in until everything's well coated.
Fluff up your rice with a fork.
Share the rice between your serving bowls and top with your smoky chipotle tofu.
Top with the avocado, dollop with the soured cream and finish with your pickled onions.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
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