Southwestern Tofu Burrito Bowl

Name: Southwestern Tofu Burrito Bowl
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1/2 cup white vinegar; 3 tbsps agave nectar divided; 2 tbsps lime juice; 1/2 tsp salt; 1 small red onion very thinly sliced; 1 small jalapeño seeded and thinly sliced; 3 tbsps vegetable oil divided; 14 oz firm tofu drained and cut into 3/4-inch cubes; 1 pack chili seasoning mix original divided; 3 cups water; 1 1/2 cups white rice; 1 medium red bell pepper, thinly sliced; 1 medium yellow bell pepper, thinly sliced; 3 cups fresh corn kernels; 1/4 cup mayonnaise; 1 ripe avocado, peeled, pitted and chopped; 1/4 cup roasted pepitas

This meatless rice bowl is a riot of flavor, color and textures and it all starts with a convenient package of McCormick® Chili Seasoning Mix. Tangy chili-seasoned rice is topped with a spicy-sweet stir-fry tofu. Add zesty fixin's like roasted veggies and pickled onions,... Read More Read Less

15m

PREP TIME

20m

COOK TIME

17

INGREDIENTS

Servings: 4

Ingredients

1/2 cup white vinegar
3 tablespoons agave nectar, divided
2 tablespoons lime juice
1/2 teaspoon salt
1 small red onion, very thinly sliced
1 small jalapeño, seeded and thinly sliced
3 tablespoons vegetable oil, divided
14 ounces firm tofu, drained and cut into 3/4-inch cubes
1 pack McCormick® Chili Seasoning Mix, divided
3 cups water
1 1/2 cups white rice
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
3 cups fresh corn kernels Substitutions available
- frozen corn kernels, thawed
1/4 cup mayonnaise
1 ripe avocado, peeled, pitted and chopped
1/4 cup roasted pepitas

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 450°F. Mix vinegar, 1 tablespoon of the agave nectar, lime juice and salt in medium bowl. Microwave on HIGH 1 minute. Stir in onion and jalapeño. Set aside, stirring occasionally.
2 Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Season tofu with 2 tablespoons of the Chili Seasoning. Add to skillet; cook 5 minutes or until lightly browned on all sides, stirring occasionally. Transfer tofu to medium bowl. Drizzle with remaining 2 tablespoons of the agave nectar, tossing to coat. Cover. Set aside.
3 Bring water to boil in medium saucepan. Stir in rice and 2 teaspoons of the Chili Seasoning. Reduce heat; cover. Simmer rice 18 to 20 minutes or until water has been absorbed. Let stand 5 minutes.
4 Meanwhile, place bell peppers in large bowl. Drizzle with 1 tablespoon of the oil and sprinkle with 1 tablespoon of the remaining Chili Seasoning; toss until evenly coated. Spread mixture in even layer on shallow baking pan. Toss corn with remaining 1 tablespoon oil and 1 tablespoon of the remaining Chili Seasoning. Spread in even layer on separate shallow baking pan.
5 Roast vegetables 15 minutes until lightly browned, rotating pans halfway through for even cooking.
6 Transfer 1/4 cup of pickling liquid from onion mixture to a separate small bowl. Add mayonnaise; whisk until well blended. Stir 1/4 cup mayo mixture into hot cooked rice. Reserve remaining mayo mixture for serving.
7 Divide rice among 4 shallow serving bowls. Top with tofu, roasted peppers and corn, pickled onion mixture and avocado. Drizzle reserved mayo mixture over each bowl. Sprinkle with pepitas to serve.