Spicy Chipotle Tofu & Rice Bowls with Avocado & Marinated Vegetables

Spicy Chipotle Tofu & Rice Bowls

with Avocado & Marinated Vegetables

25 MIN
2 Servings
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From the Test Kitchen

To top a bed of hearty brown rice, you’ll coat bites of seared tofu with fiery chipotle paste, then temper the bold flavors with creamy avocado, crisp marinated vegetables, and a dollop of cooling yogurt.
16 green SmartPoints® per serving
12 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Dietary Information

Vegetarian WW Recommended Plant-Forward
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Spicy Chipotle Tofu & Rice Bowls with Avocado & Marinated Vegetables
Title
  • 14 oz Firm Or Extra Firm Tofu
  • ½ cup Brown Rice
  • 1 Avocado
  • ½ lb Green Cabbage
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 2 Tbsps Tomato Paste
  • 2 tsps Chipotle Chile Paste
  • 2 Tbsps Rice Vinegar
  • ½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
How To: Ripen an Avocado
How To: Peel Garlic
How To: Safely Cut Round Vegetables
How to Cook Your Grains "Pasta" Style
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Press the tofu:
1 Press the tofu:

Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined work surface. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. 

Cook the rice:
2 Cook the rice:

Meanwhile, add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly. 

Prepare the ingredients & marinate the vegetables:
3 Prepare the ingredients & marinate the vegetables:

Meanwhile, wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the tomatoes. In a large bowl, combine the sliced cabbage and halved tomatoes. Add the vinegar and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper.

Sear the tofu:
4 Sear the tofu:

While the vegetables marinate, transfer the pressed tofu to a cutting board; medium dice. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced tofu in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned on all sides. 

Finish the tofu & serve your dish:
5 Finish the tofu & serve your dish:

Move the seared tofu to one side of the pan. To the other side, add the tomato paste, chopped garlic, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring the mixture constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the tofu is coated and the liquid is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the cooked rice topped with the finished tofu, marinated vegetables, seasoned avocado, and seasoned yogurt. Enjoy!

Tips from Home Chefs

Spicy Chipotle Tofu & Rice Bowls

Press the tofu:
1 Press the tofu:

Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined work surface. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. 

2 Cook the rice:

Meanwhile, add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly. 

Cook the rice:
Prepare the ingredients & marinate the vegetables:
3 Prepare the ingredients & marinate the vegetables:

Meanwhile, wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the tomatoes. In a large bowl, combine the sliced cabbage and halved tomatoes. Add the vinegar and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper.

4 Sear the tofu:

While the vegetables marinate, transfer the pressed tofu to a cutting board; medium dice. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced tofu in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned on all sides. 

Sear the tofu:
Finish the tofu & serve your dish:
5 Finish the tofu & serve your dish:

Move the seared tofu to one side of the pan. To the other side, add the tomato paste, chopped garlic, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring the mixture constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the tofu is coated and the liquid is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the cooked rice topped with the finished tofu, marinated vegetables, seasoned avocado, and seasoned yogurt. Enjoy!

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