Chipotle Tofu Burrito Bowl

with roasted corn and black beans

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Soy

Vegetarian
A note about serious food allergies

The warm, smoky flavor of chipotle dots this dish in all sorts of pleasant ways: It provides a help in browning and crisping the tofu, and it makes for a kickin' aioli sauce. But that's not the only highlight you'll find in this bowl. We've got heaping, filling levels of sweet corn, hearty beans, and tomato, among other fantastic flavors and textures. This is the kind of mid-week deliciousness we live to bring you.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 1 Ear of Corn
  • Info
    12 oz. Extra Firm Tofu
  • 1 Red Bell Pepper
  • ¼ oz. Cilantro
  • 1 Shallot
  • 15½ oz. Black Beans
  • 1 Roma Tomato
  • 1 tsp. Chipotle Powder
  • Info
    1 oz. Mayonnaise
  • Nutrition (per serving)

  • Calories
    714
  • Carbohydrates
    91g
  • Fat
    24g
  • Protein
    34g
  • Sodium
    1346mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 3 Mixing Bowls
  • 1 Small Pot

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with 1½ cups water and rice to a boil. Reduce to simmer, cover, and cook until tender and water has been absorbed, 18-20 minutes. Stir in cilantro stems and set aside. While rice simmers, cook corn.

  • Step 2 - Start Corn and Crumble Tofu
    2

    Start Corn and Crumble Tofu

    Heat a large non-stick pan over medium heat. Add corn in husk to hot, dry pan. Turn often until lightly charred, 8-10 minutes. Remove from burner. Reserve pan; no need to wipe clean. While corn cooks, line a mixing bowl with a paper towel. Break up tofu into pea-sized crumbles in bowl. Season with ¼ tsp. salt. Cover with additional paper towels and set aside.

  • Step 3 - Prepare the Ingredients
    3

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into three pieces. Place in another mixing bowl, drizzle with 1 tsp. olive oil, and season with a pinch of salt and pepper. Stem cilantro. Coarsely chop leaves and mince stems, keeping them separate. Peel and slice shallot into very thin rounds. Drain black beans. Cut tomato into ¼" dice.

  • Step 4 - Cook Tofu and Make Chipotle Aioli
    4

    Cook Tofu and Make Chipotle Aioli

    Return pan used to char corn to medium-high heat. Add 1 tsp. olive oil and tofu to hot pan. Season with ¼ tsp. chipotle powder and ¼ tsp. salt. Stir once and cook undisturbed until crispy, 3-4 minutes. Then stir occasionally until dark brown and crispy, 7-9 minutes. Remove from pan. Wipe pan clean and reserve. While tofu cooks, combine mayonnaise, 1 tsp. water, and ¼ tsp. remaining chipotle powder in another mixing bowl. Taste, and add additional chipotle powder to aioli and tofu if desired.

  • Step 5 - Cook the Vegetables
    5

    Cook the Vegetables

    Return pan used to cook tofu to medium-high heat. Add red bell pepper pieces to hot pan, skin side down. Cook undisturbed until charred, 3-4 minutes. Flip and add shallot. Cook until aromatic, 30-60 seconds. Remove pan from burner. Transfer vegetables to a plate and carefully cut red bell pepper into ½" dice. Add black beans and allow to warm from residual heat in pan. Shuck corn and carefully remove kernels from cob.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Place rice in a bowl. Top with tofu, black beans, corn, red bell pepper, and shallot. Garnish with cilantro leaves, tomato, and a drizzle of chipotle aioli. Serve remaining chipotle aioli on side.