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Tofu Burrito Bowl - Ready to Eat Dinner

<p>Create your own vegetarian burrito bowl, complete with cilantro-lime rice, Mexican marinated tofu, and homemade corn salsa.</p>
4 Servings Recipe By

Ingredients

  • 14 ounces Tofu, Firm
  • 3 cups cook White Rice, Long-Grain
  • 1/3 cups chop Cilantro #1
  • 3/4 teaspoons Salt #1
  • 2 tablespoons juice Lime Juice #1
  • 1 tablespoon Olive Oil #1
  • 3 individual Chipotle Peppers in Adobo Sauce
  • 2 tablespoons Adobo Sauce Reserved From Can
  • 1 1/2 tablespoons Brown Sugar
  • 3 tablespoons Olive Oil #2
  • 1/2 cups Crushed Tomatoes, Canned
  • 1 teaspoon Oregano, Dried
  • 1/2 teaspoons Cumin
  • 1/2 teaspoons Garlic Powder
  • 1/2 teaspoons Salt #2
  • 2 teaspoons Soy Sauce
  • 2 tablespoons Olive Oil #3
  • 1 1/2 cups Corn, Frozen
  • 1/2 cups dice Onion
  • 1/3 cups chop Cilantro #2
  • 3/4 teaspoons Salt #3
  • 2 tablespoons juice Lime Juice #2
  • 1 tablespoon Olive Oil #4

Serving Day Ingredients

  • 1 1/3 cups Black Beans, Canned
  • 1 cup Mozzarella Cheese, Shredded
  • 1 1/3 cups chop Lettuce, Leaf
  • 4 tablespoons Sour Cream

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 867 Calories
  • 40g Total Fat
  • 10g Sat Fat
  • 0g Trans Fat
  • 36mg Cholesterol
  • 1722mg Sodium
  • 99g Total Carb
  • 7g Fiber
  • 10g Total Sugars (Includes 5g Added Sugars)
  • 29g Protein
  • 22 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine rice, cilantro #1, salt #1, lime juice #1, and olive oil #1 in a bowl.
  2. Place chiles, adobo sauce, brown sugar, olive oil #2, crushed tomatoes, oregano, cumin, garlic powder, salt #2, and soy sauce in a blender. Blend until combined.
  3. Cut tofu into slices.
  4. Heat olive oil #3 in pan.
  5. Cook tofu for 6 minutes per side, or until golden brown.
  6. Using two forks, shred tofu into small pieces.
  7. Add chipotle sauce and stir. Cook for 5 minutes.
  8. Combine corn, onion, cilantro #2, salt #3, lime juice #2, and olive oil #4 in a bowl.
  9. Layer rice, tofu mixture, corn salsa, black beans, cheese, lettuce, and sour cream. Serve.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine rice, cilantro #1, salt #1, lime juice #1, and olive oil #1 in a bowl.
  2. Place chiles, adobo sauce, brown sugar, olive oil #2, crushed tomatoes, oregano, cumin, garlic powder, salt #2, and soy sauce in a blender. Blend until combined.
  3. Cut tofu into slices.
  4. Heat olive oil #3 in pan.
  5. Cook tofu for 6 minutes per side, or until golden brown.
  6. Using two forks, shred tofu into small pieces.
  7. Add chipotle sauce and stir. Cook for 5 minutes.
  8. Combine corn, onion, cilantro #2, salt #3, lime juice #2, and olive oil #4 in a bowl.
  9. Combine rice and tofu mixture. Divide among indicated number of gallon freezer bags.
  10. Divide corn among indicated number of quart freezer bags.
  11. Label and freeze both bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat tofu and rice mixture in microwave until warmed through.
  3. Top tofu/rice mixture with salsa, beans, cheese, lettuce, and sour cream.

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