Vegetarian Tofu Bowl with Chipotle Sauce

Votes: 1

How to Make - Veggie Tofu Bowl with Chipotle Sauce

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 247, total fat 15 G., saturated fats 2 G., proteins 13 G., carbohydrates 19 G., fiber 7 G., cholesterol 0 mg, sodium 603 mg, sugar 4 G.

This vegetarian bowl is made with crumbled tofu simmered in a spicy poblano sauce. Even meat lovers will find it hard to resist this mouth-watering dish. Serve with brown rice, black beans, and pico de gallo (a salsa made with fresh tomatoes, jalapeños, and onions). The tofu filling can also be used in tacos or burritos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small onion (cut half into thick slices and the other half into small cubes)
1 medium poblano pepper
3 tbsp. l. olive oil
1 chipotle pepper and 2 tablespoons jarred adobo sauce
2 cloves of garlic
2 teaspoons lightly salted soy sauce
2 tsp tomato paste
1 tsp chili powder
1 teaspoon red wine vinegar
0.5 tsp ground cumin
1 package (400g) extra-firm tofu, patted dry
Brown rice, for serving
Black beans, for serving
Shredded romaine lettuce, for serving
Pico de gallo, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tofu, black beans, brown rice, romaine lettuce, chipotle peppers in adobo sauce, wine vinegar, chili seasoning, cumin

Cooking the dish according to the recipe:

Preheat oven to grill mode.
Place the onion and poblano wedges on a rimmed baking sheet and brush with 1 tablespoon of olive oil. Grill, turning several times with tongs, until the poblanos fall apart and the vegetables are charred, 6-8 minutes. Remove from the oven. When the poblanos are cool enough to handle, remove and discard the skin, stem, and seeds.

Transfer the poblanos to a blender. Add the fried onion wedges, chipotle peppers and adobo sauce, garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Blend until smooth, then set the poblano mixture aside.
Slice the tofu crosswise into 0.5 cm thick sticks, then press the pieces between a pair of paper towels to remove as much water as possible. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well-browned, 5 minutes per side. Transfer to a plate and let cool.
Heat the remaining 1 tablespoon of olive oil in the same skillet, then add the diced onion and cook, stirring occasionally, until softened, about 6 minutes. Using your hands, break up and crumble the tofu into very small pieces and add to the skillet. Cook, stirring, until heated through, about 2 minutes.
Add the poblano mixture and 1/2 cup water to the skillet and cook until the sauce begins to simmer and the tofu has absorbed some of it, about 5 minutes. Add another 1-2 tablespoons of water if the mixture becomes too dry (it should be like a sauce). Taste and add more salt and black pepper if needed.
Serve with rice and beans, topped with lettuce leaves and pico de gallo.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Grill in the oven / Blender / Main courses / Cereals, legumes / Eggs and dairy products / / Food Network - recipes / Tex-Mex

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