Tofu Carnitas Burrito Bowl

With Cilantro Brown Rice, Black Beans, and Watermelon Radishes

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Soy

Calories Conscious
Vegetarian
A note about serious food allergies

Do you come home from yoga, only to scarf a giant, foil-wrapped package of carbs and spend the rest of your evening rubbing your food baby? Skip the food coma with this lightened up version of a burrito bowl, featuring zesty tofu carnitas, vibrant produce (hello, watermelon radishes, you gorgeous things, you!) and all the fixings.

In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • 1 Red Onion
  • 15½ oz. Canned Black Beans
  • 1 Lime
  • 3 Cilantro Sprigs
  • 1 Jalapeño Pepper
  • 1 Watermelon Radish
  • ½ cup Parboiled Brown Rice
  • 2 Tbsp. Carnitas Seasoning Blend
  • 4 fl. oz. Salsa
  • Nutrition (per serving)

  • Calories
    613
  • Carbohydrates
    88g
  • Fat
    26g
  • Protein
    48g
  • Sodium
    2515mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Drain tofu and lightly pat with a paper towel to remove any excess moisture. Cut tofu into 1" dice. Peel and thinly slice red onion. Rinse and drain black beans. Halve the lime. Stem cilantro and coarsely chop half the leaves, reserve whole leaves for garnish. Stem, core, and slice a few rounds of jalapeño for garnish. Finely dice remaining jalapeño. Rinse and cut watermelon radish into thin strips.

  • Step 2 - Cook the Rice
    2

    Cook the Rice

    Bring brown rice, 1 cup of water, and a pinch of salt to boil in a small pot. Reduce heat to simmer, cover, and cook until rice is tender, about 15-18 minutes. Remove from heat, add a squeeze of lime juice (to taste) and chopped cilantro. Cover and set aside.

  • Step 3 - Cook the Black Beans
    3

    Cook the Black Beans

    In a medium pan, warm 1 tsp. olive oil and half the red onion (reserve remaining for carnitas) and cook until aromatic, about 2 minutes. Add black beans and 2 Tbsp. water. Add a pinch of salt and pepper and cook over medium heat for 3 minutes, or until beans are warm and tender throughout. Transfer to a plate and set aside. Wipe pan clean.

  • Step 4 - Make the Tofu Carnitas
    4

    Make the Tofu Carnitas

    In the same pan, warm 1 tsp. olive oil, remaining red onion, and diced jalapeño (to taste). Cook until tender and aromatic, about 2 minutes. Add tofu cubes and carnitas seasoning blend, stirring until completely coated. Lightly mash tofu with a potato masher so it crumbles. Add a squeeze of lime juice (to taste). Cook for 10 minutes, then add half the salsa (reserve remaining for garnish), 2 Tbsp. water, and ½ tsp. salt. Stir well, heat through and remove from heat.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Place a serving of cilantro-lime rice in a bowl. Ladle a scoop of black beans next to rice. Add a serving of tofu carnitas next to beans and rice. Garnish with remaining salsa, jalapeño rounds, whole cilantro leaves, and sliced watermelon radish.