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.
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.
spicy tofu(ContainsGluten, SoyMay be present Peanuts, Sesame)
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.
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.
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.
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.
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.
Divide the Spanish-style tofu and smokey veggie rice between bowls and top with the spring onion.