Spicy Chipotle Miso Glazed Tofu Bowls

with Yu Choy, Avocado & a Quinoa Blend

Moderate | 30 min

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Contains: Sesame and Soy.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Shellfish, Sulphites, and Tree Nuts.

What We'll Send

Garlic
Yu Choy
Chipotle Pepper in Adobo Sauce
Green Onion
Lemon
Avocado
Maple Syrup
Extra Firm Tofu
Miso Sauce
Red Aka Miso, Sesame Oil, GF Soy Sauce
Quinoa Blend
Organic White Quinoa, Organic Red Quinoa
Sesame Seeds
Sesame Seeds, Black Sesame Seeds
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1063
Fat 62g
Protein 47g
Carbohydrates 90g

Cooking Directions

0

Tip: Chipotle in adobo can be very spicy! Start with half of the chipotle and taste the marinade before adding the rest.

1

Cook Quinoa
- Rinse and drain quinoa in a fine mesh sieve.
- Add quinoa to a pot with 1-1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 18–22 minutes or until grains are tender.

2

Prepare Tofu
- Drain tofu and pat dry with paper towel.
- Cut tofu in half widthwise, cut each block in half like a bun, then slice into triangles to make 8 equal pieces.
- In a medium bowl, whisk together 1 tbsp. oil, miso sauce, maple syrup, half of the garlic, and each of the following to taste: chipotle in adobo, salt and pepper.
- Add tofu to bowl and stir carefully to coat with marinade.

3

Prepare Ingredients
- Wash yu choy, green onion and lemon.
- Slice yu choy into 1 inch pieces.
- Thinly slice green onion.
- Zest lemon and cut in half.
- Cut avocado in half, remove pit and slice thinly. Scoop out flesh with a large spoon.

4

Cook Tofu
- Heat a large skillet over medium heat.
- Once hot, transfer tofu to skillet.
- Cook for 10–12 minutes, flipping halfway through, until golden and crispy.
- Remove tofu from skillet and toss with any remaining marinade.
- Wipe skillet out with paper towel.

5

Cook Vegetables
- Return skillet to medium heat and add 1 tbsp. oil.
- Once hot, add yu choy and cook for 3–4 minutes, tossing occasionally, until bright green and tender.
- Add half of the green onion, remaining garlic and each of the following to taste: lemon zest, salt, pepper and half of the lemon juice.
- Cook for 1 minute or until fragrant.

6

Finish + Serve
- Spoon quinoa into serving bowls.
- Portion tofu, yu choy and sliced avocado over top of quinoa.
- Garnish with sesame seeds and remaining green onion.
- Serve with remaining lemon sliced into wedges and squeezed over top to taste.
- Enjoy!

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