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Chipotle-Roasted Tofu Lettuce Cups
with Brown Rice & Sautéed Vegetables
35 MIN
2 Servings
From the Test Kitchen
Here, you'll roast bites of tofu in fiery chipotle paste, then toss it in a sweet, creamy fig glaze to balance the heat. We're piling then onto soft butter lettuce leaves alongside brown rice, tamarind-glazed mushrooms and peppers, and bright lime yogurt.
7-17 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
WW Recommended
-
NutritionPER SERVING
-
Calories690 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
14 oz Extra Firm Tofu
-
½ cup Brown Rice
-
1 Red Onion
-
1 head Butter Lettuce
-
1 Lime
-
4 oz Mushrooms
-
4 oz Sweet Peppers
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2 tsps Chipotle Chile Paste
-
1 Tbsp Fig Spread
-
2 Tbsps Mayonnaise
-
2 tsps Tamarind Paste
-
½ cup Plain Nonfat Greek Yogurt
-
1 Tbsp Honey
time-saving
tips & techniques
step-by-step
instructions
1
Drain & press the tofu
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and thinly slice the onion. Halve the lime crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the stems of the peppers; remove the cores, then large dice.
3
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
4
Make the glaze & lime yogurt
Meanwhile, to make the glaze, in a large bowl, combine the mayonnaise, fig spread, and the juice of 1 lime half. In a separate bowl, combine the yogurt and the juice of the remaining lime half. Season with salt and pepper.
5
Roast & glaze the tofu
Meanwhile, line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Roast 24 to 26 minutes, or until slightly crispy. Transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired.
6
Cook the vegetables & serve your dish
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces, sliced onion, and diced peppers. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the tamarind paste, honey (kneading the packet before opening), and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are coated and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, cooked rice, cooked vegetables, glazed tofu, and lime yogurt separately. Assemble each cup using 2 lettuce leaves. Enjoy!
1
Drain & press the tofu
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and thinly slice the onion. Halve the lime crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the stems of the peppers; remove the cores, then large dice.
3
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
4
Make the glaze & lime yogurt
Meanwhile, to make the glaze, in a large bowl, combine the mayonnaise, fig spread, and the juice of 1 lime half. In a separate bowl, combine the yogurt and the juice of the remaining lime half. Season with salt and pepper.
5
Roast & glaze the tofu
Meanwhile, line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Roast 24 to 26 minutes, or until slightly crispy. Transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired.
6
Cook the vegetables & serve your dish
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces, sliced onion, and diced peppers. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the tamarind paste, honey (kneading the packet before opening), and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are coated and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, cooked rice, cooked vegetables, glazed tofu, and lime yogurt separately. Assemble each cup using 2 lettuce leaves. Enjoy!
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