Tomato Achaar Tofu Rice Bowls with Mushrooms, Pepper & Lime Yogurt

Tomato Achaar Tofu Rice Bowls

with Mushrooms, Pepper & Lime Yogurt

45 MIN
2 Servings
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From the Test Kitchen

Here, you'll bake hearty tofu until slightly crispy before tossing it in a sweet glaze of honey and tomato achaar. It's served over a bed of brown rice alongside mushrooms, bell pepper, and red onion seasoned with curry powder before roasting, plus a drizzle of bright lime yogurt to finish.
2-12 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

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Vegetarian 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Tomato Achaar Tofu Rice Bowls with Mushrooms, Pepper & Lime Yogurt
Title
  • 14 oz Extra Firm Tofu
  • ½ cup Brown Rice
  • 1 Red Onion
  • 4 oz Mushrooms
  • 1 Lime
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 Tbsps Tomato Achaar
  • 2 tsps Vadouvan Curry Powder
  • 1 Bell Pepper
  • 2 tsps 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.

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.

Prepare the ingredients
3 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Halve and peel the onion; cut into 1-inch-wide wedges. Quarter the lime. In a bowl, combine the yogurt and the juice of 2 lime wedges. Season with salt and pepper. To make the glaze, in a separate, large bowl, combine the tomato achaar and honey (kneading the packet before opening).

Roast & glaze the tofu
4 Roast & glaze the tofu

Line two sheet pans with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to one sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and 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.

Roast the vegetables & serve your dish
5 Roast the vegetables & serve your dish

Meanwhile, transfer the mushroom pieces, diced pepper, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Serve the cooked rice topped with the roasted vegetables and glazed tofu. Drizzle with the lime yogurt. Serve the remaining lime wedges on the side. 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 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
Prepare the ingredients
3 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Halve and peel the onion; cut into 1-inch-wide wedges. Quarter the lime. In a bowl, combine the yogurt and the juice of 2 lime wedges. Season with salt and pepper. To make the glaze, in a separate, large bowl, combine the tomato achaar and honey (kneading the packet before opening).

4 Roast & glaze the tofu

Line two sheet pans with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to one sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and 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.

Roast & glaze the tofu
Roast the vegetables & serve your dish
5 Roast the vegetables & serve your dish

Meanwhile, transfer the mushroom pieces, diced pepper, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Serve the cooked rice topped with the roasted vegetables and glazed tofu. Drizzle with the lime yogurt. Serve the remaining lime wedges on the side. Enjoy!

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