Tofu Sofritas with Spiced Rice and Lime Salsa Verde Mayo
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 6, 2017.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 6, 2017.
You’ll be flavouring your sofrito with abobo, made with smoked chipotle peppers to give a smoky, warming kick!
Ingredients
SPICED RICE
- ½ red onion, finely diced
- 2 teaspoons rice spices
- 1 cup jasmine rice
- 1½ cups water ▲
- ½ teaspoon salt ▲
TOFU SOFRITAS
- ½ red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon sofritas spices
- ½ teaspoon salt ▲
- 275g tofu, drained then broken into small chunks
- 1-2 tablespoons veggie smoked chipotle adobo
- 1 tablespoon tomato paste
- 2 tomatoes, roughly chopped
- 1 courgette, diced 1cm
- ½ cup vegetable stock ▲
- 50g handfuls baby kale leaves
LIME SALSA VERDE MAYO
- 1 shallot
- Zest and juice of ½ lime
- 2 tablespoons finely chopped parsley leaves and stalks
- 2 tablespoons finely chopped coriander leaves and stalks
- 2 teaspoons red wine vinegar
- 2 tablespoons mayonnaise
TO SERVE
- ½ lime, cut into wedges
Steps
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Heat a drizzle of oil in a medium pot on medium-high heat and cook first measure of onion for about 1 minute, until softened. Add rice spices and cook a further 1 minute, until fragrant.
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Add rice, water and salt to pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking
-
While rice cooks, heat a drizzle of oil in a large fry-pan on medium-high heat and cook second measure of onion for 2-3 minutes, until softened. Add garlic, sofritas spices, salt and tofu and cook for about 3 minutes, breaking up tofu with a wooden spoon as it cooks, until fragrant.
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Add tomato paste and smoked chipotle adobo and cook for 1 minute, then add tomatoes, courgette and stock and simmer for about 8 minutes, until thickened. Toss through baby spinach leaves and season to taste with salt and pepper.
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While tofu simmers, very finely dice shallot until you get 3 tablespoons worth. Add shallot to a small bowl, along with all remaining lime salsa verde mayo ingredients and toss to combine. Season to taste with salt and pepper.
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divide rice between plates, top with tofu sofritas and drizzle with lime salsa verde mayo. Squeeze lime juice over to taste.
Nutritional Information
Energy |
2089 kj 499 kcal |
---|---|
Protein | 22.1g |
Carbohydrate | 60.8g |
Fat | 16.2g |