Tofu Carnitas Burrito Bowl

With Cilantro Brown Rice, Black Beans, and Watermelon Radishes

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Soy

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    758
  • Carbohydrates
    128g
  • Fat
    13g
  • Protein
    32g
  • Sodium
    651mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pan
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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