Chipotle-Roasted Tofu Lettuce Cups with Brown Rice & Sautéed Vegetables

Chipotle-Roasted Tofu Lettuce Cups

with Brown Rice & Sautéed Vegetables

35 MIN
2 Servings
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    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
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Chipotle-Roasted Tofu Lettuce Cups with Brown Rice & Sautéed Vegetables
    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
    • 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
    Drain & press the tofu
    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.

    Prepare the ingredients
    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. 

    Cook the rice
    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.

    Make the glaze & lime yogurt
    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.

    Roast & glaze the tofu
    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.

    Cook the vegetables & serve your dish
    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!

    Tips from Home Chefs

    Drain & press the tofu
    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. 

    Prepare the ingredients
    Cook the rice
    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.

    Make the glaze & lime yogurt
    Roast & glaze the tofu
    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!

    Cook the vegetables & serve your dish
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