Rainbow Vegetable Bowls

with BBQ Tofu & Sweet Corn

dinner

Fruit Carrot Tofu Root Vegetables Orange Leafy Greens Cucumber Corn Beans/Legumes BBQ Sauce Avocado Arugula Dinner American Nut-Free <600 Calories Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
560
FAT
26g
CARBOHYDRATES
62g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 navel orange
  2. 1 garlic clove
  3. 1 tsp Dijon mustard
  4. 3 tbsp balsamic vinegar
  5. 13.4 oz sweet corn
  6. 1 carrot
  7. 1 cucumber
  8. 14 oz organic extra firm tofu
  9. ¼ cup Bali BBQ Sauce
  10. 2 oz baby arugula
  11. 1 avocado
  12. 2 tbsp crispy onions
  13. 2 tbsp olive oil*
  14. 1 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the orange balsamic

Peel the navel orange, juice one half, and dice the remaining half. Peel and mince the garlic. Add orange juice, minced garlic, Dijon mustard, just 2 tbsp balsamic vinegar, 2 tbsp olive oil, and a pinch of salt and pepper to a medium bowl and whisk the orange balsamic vinaigrette.

2
Prepare the vegetables

Drain and rinse the sweet corn. Place a large skillet over medium-high heat. Once hot, add sweet corn and cook until browned in places, 4 to 6 minutes. Transfer charred corn to a plate. Peel carrot, and continue to peel lengthwise to create ribbons. Thinly slice the cucumber. TIPS: If the corn begins to pop during cooking, cover with a lid. We will use this skillet again in the next step.

3
Cook the BBQ tofu

Drain the tofu, pat dry, and cut into 1 inch cubes. Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once hot, add cubed tofu and a pinch of salt and cook, tossing occasionally, until tofu is browned in places, 5 to 6 minutes. Add the remaining balsamic vinegar and Bali BBQ sauce to the tofu and cook until sticky and browned, 2 to 3 minutes.

4
Toss the salad

Add carrot ribbons, baby arugula, and just half of the orange balsamic vinaigrette to a large bowl, and toss. Halve the avocado, remove the pit, and dice the flesh.

5
Serve

Divide the arugula salad between large bowls. Top with remaining diced orange, charred corn, sliced cucumber, and BBQ tofu. Drizzle rainbow vegetable bowls with remaining orange balsamic vinaigrette and top with diced avocado and crispy onions. Enjoy!