Vegetarian Rice Bowls with Roasted Pepper Sauce

Vegetarian Rice Bowls with Roasted Pepper Sauce

Ingredients

  • 1 (14oz) package firm or extra firm tofu
  • 1 large poblano chile
  • 2 cups quick cooking brown rice
  • Water for rice
  • 2 tablespoons cornstarch
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 3 tablespoons vegetable oil
  • 1 chipotle chile in adobo sauce (from 7oz can)
  • 1 tablespoon adobo sauce
  • 1 clove garlic, minced
  • 1 (14.5oz) can can diced tomatoes with mild green chiles (do not drain)
  • 1/3 cup water
  • 1 (15oz) can S&W® Pinto Beans (drained, rinsed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 teaspoon grated lime peel
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, peeled, diced
  • 3 tablespoons diced red onion

Print Vegetarian Rice Bowls with Roasted Pepper Sauce

V

Vegetarian

40 min

Total Time

40 min

Prep Time

5

Servings

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Ingredients

  • 1 (14oz) package firm or extra firm tofu
  • 1 large poblano chile
  • 2 cups quick cooking brown rice
  • Water for rice
  • 2 tablespoons cornstarch
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 3 tablespoons vegetable oil
  • 1 chipotle chile in adobo sauce (from 7oz can)
  • 1 tablespoon adobo sauce
  • 1 clove garlic, minced
  • 1 (14.5oz) can can diced tomatoes with mild green chiles (do not drain)
  • 1/3 cup water
  • 1 (15oz) can S&W® Pinto Beans (drained, rinsed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 teaspoon grated lime peel
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, peeled, diced
  • 3 tablespoons diced red onion

Directions

Heat oven to Broil. Drain tofu and cut crosswise in 4 slices. Place on several layers of paper towels on large plate. Cover with several layers of paper towels. Place cast iron skillet or another plate, weighted with heavy cans, on top of the tofu. Let stand 10 minutes. Meanwhile, place poblano chile, skin side up, under broiler 3 inches from heat for 5 to 7 minutes or until skin is blistered and black. Remove and place in paper bag or wrap in waxed paper; set aside.

In medium saucepan, bring water called for on rice box to a boil. Stir in rice; bring to a boil. Cover; cook for time called for on box. Keep covered to keep warm.

Remove paper towels from tofu. In small bowl, mix cornstarch, chili powder and cumin. Sprinkle and coat all sides of tofu with mixture. Heat oil in 10-inch nonstick skillet over medium-high heat. Add tofu. Saute 8 to 10 minutes or until browned and crisp, turning once. Remove from skillet; discard all but 2 teaspoons of the oil. Heat over medium heat.
Peel and dice the poblano chile. Add pobalano, chipotle chile, adobo sauce and garlic to skillet. Cook and stir 5 minutes. Spoon into food processor bowl. Add tomatoes and water; cover and process 20 seconds or until smooth. Return to skillet and bring to a boil. Reduce heat and simmer 10 minutes. Stir in beans, salt and sugar. Cook until thoroughly heated. Break up tofu with fork and stir into sauce. Meanwhile, stir lime peel, lime juice and cilantro into rice.

To serve, divide rice evenly among 5 bowls. Spoon sauce into bowls. Top with avocado and red onion.

Tips: Instant or quick cooking rice varies by brand. Cooking times and amount of water might vary. Follow the directions on the back of your box of rice.

To save time, you can purchase pre-marinated or flavored tofu, like Sriracha tofu.

If you have a gas cook top, you can char the poblano over the flame of one of the burners instead of lighting the broiler.

Make ahead tip: The poblano chile can be roasted ahead, and the sauce can be made except for the addition of the tofu. Cook the tofu and leave it in slices. Cover and refrigerate until just before serving time. Reheat the sauce, break up the tofu and heat in the sauce.

Serving Size: about 13oz each

Nutritional Information Per Serving:
Calories 490, Total Fat 16g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 610mg, Carb 70g, Fiber 6g, Sugar 3g, Protein 15g, Calcium 10%, Iron 20%