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

Chipotle-Roasted Tofu Lettuce Cups

with Brown Rice & Sautéed Vegetables

35 MIN
+$0.95/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

Available Options

  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
    Wellness
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
    • with Boneless Chicken Breast Pieces

    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.
    CLICK FOR RECIPE CARD

    Get Plans
    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    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
    Chipotle-Roasted Tofu Lettuce Cups with Brown Rice & Sautéed Vegetables
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Brown Rice
    • 1 head Butter Lettuce
    • 1 Red Onion
    • 2 tsps Chipotle Chile Paste
    • 1 Lime
    • 4 oz Mushrooms
    • 4 oz Sweet Peppers
    • 1 Tbsp Fig Spread
    • 2 Tbsps Mayonnaise
    • 2 tsps Tamarind Paste
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 Tbsp Honey
    time-saving
    tips & techniques
    How To: Separate Leafy Greens from the Stems
    How To: Wash Lettuce
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. 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
    2 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
    3 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.

    Cook & glaze the chicken
    4 Cook & glaze the chicken

    Pat the chicken dry with paper towels; place in a bowl. Add as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired.

    Cook the vegetables & serve your dish
    5 Cook the vegetables & serve your dish

    In the pan of reserved fond, 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 chicken, and lime yogurt separately. Assemble each cup using 2 lettuce leaves. Enjoy!

    Tips from Home Chefs

    Get Plans

    Chipotle-Roasted Tofu Lettuce Cups

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. 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.

    2 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.

    Cook the rice
    Make the glaze & lime yogurt
    3 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.

    4 Cook & glaze the chicken

    Pat the chicken dry with paper towels; place in a bowl. Add as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired.

    Cook & glaze the chicken
    Cook the vegetables & serve your dish
    5 Cook the vegetables & serve your dish

    In the pan of reserved fond, 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 chicken, and lime yogurt separately. Assemble each cup using 2 lettuce leaves. Enjoy!

    Browse Steps
    1 of 5