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Spanish-style Tofu & Smokey Veggie Rice Bowl

Spanish-style Tofu & Smokey Veggie Rice Bowl

with Lemon

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This Spanish-style rice bowl packs a punch with spicy marinated tofu, so get ready for a fiesty tasty time. We love to top this tasty dinner with plenty of fresh spring onion for that extra flavour.

Allergens:GlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

red onion

1 clove

garlic

1 unit

lemon

1 sachet

smoked paprika

½ sachet

tomato paste

1 cube

vegetable stock

1 cup

basmati rice

1 packet

spicy tofu

(ContainsGluten, SoyMay be present Peanuts, Sesame)

1 bunch

spring onions

1 unit

red capsicum

1 unit

zucchini

Not included in your delivery

olive oil

2.25 cup

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2340 kJ
Fat11.1 g
of which saturates1.4 g
Carbohydrate81.3 g
of which sugars12.8 g
Dietary Fibre0 g
Protein28.5 g
Cholesterol0 mg
Sodium899 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Pan
Spoon
Pan
Small Pan
Instructionsarrow up iconarrow up icon
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1

Finely slice the red onion. Peel and crush the garlic. Thinly slice the red capsicum. Dice the zucchini into 2 cm chunks. Slice the lemon into wedges. Finely slice the spring onion.

2

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 4-5 minutes, or until softened. Add the smoked paprika and the garlic and cook for 1 minute, or until fragrant. Add the red capsicum and cook for 2-3 minutes. Add the zucchini and cook for a further 2 minutes, or until just tender.

3

In a large jug, combine the boiling water (check the ingredients list for the amount), tomato paste and vegetable stock cube. Stir to dissolve the stock cube, slowly pour the mixture into the pan with the vegetables and bring to a simmer. Add the basmati rice and stir to combine. Bring the mixture to the boil then reduce the heat to low and cook the rice, stirring occasionally, for 10-15 minutes, or until the liquid has been absorbed and the rice is soft.

4

While the rice is cooking, heat a drizzle of olive oil in a small frying pan over a medium-high heat. Slice the spicy tofu into 1 cm cubes and cook for 2 minutes on each side, or until browned and warmed through. Add the tofu to the pan with the rice and stir to combine.

5

Squeeze over the juice from a lemon wedge (add as much or as little as you like depending on your taste preference). TIP: Hold the lemon wedges with the pulp facing upwards rather than downwards to help catch any seeds before they land in the rice. Season to taste with a pinch of salt and pepper.

6

Divide the Spanish-style tofu and smokey veggie rice between bowls and top with the spring onion.