Saucy Tofu Burrito Bowls

🥘 Ingredients

• Jasmine Rice
  1.5 c
• Smoky Red Pepper Crema
  4 tbsp
• Tex-Mex paste
  2 unit
• cilantro (minced)
  ¼ ounce
• cooking oil
• lime (quartered)
  1 unit
• long green pepper
  2 unit
• onion
  2 unit
• pepper
• salt
• tofu
  2 unit
• tomato (diced)
  2 unit

🍳 Cookware

• small pot
• zester
• small bowl
• medium pan

1. 

   1

   In a small pot , combine Jasmine Rice , 3/4 cup water (1 1/2 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.

   Jasmine Rice: 1.5 c, salt
2. 

   2

   While rice cooks, wash and dry produce. Finely dice tomato . Halve, peel, and cut onion into 1/2-inch-thick wedges; mince one wedge until you have 1 TBSP (2 TBSP for 4 servings). Using a zester , zest and quarter lime . Core, deseed, and dice long green pepper into 1/2-inch pieces. Mince cilantro .

   tomato: 2 unit (diced), onion: 2 unit, lime: 1 unit (quartered), long green pepper: 2 unit, cilantro: ¼ ounce (minced)
3. 

   3

   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.

   salt, Smoky Red Pepper Crema: 4 tbsp
4. 

   4

   Heat a drizzle of cooking oil in a medium pan 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.

   cooking oil
5. 

   5

   Heat a drizzle of oil in same pan over medium-high heat. Add tofu and a big pinch of salt. Cook, breaking up tofu into pieces, until browned, ⏱️ 4-6 minutes . Stir in Tex-Mex paste and 1/4 cup water (1/3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and tofu is cooked through, ⏱️ 1-2 minutes more.

   tofu: 2 unit, Tex-Mex paste: 2 unit
6. 

   6

   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 tofu, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with any remaining lime wedges on the side.

   pepper