BHA & BHT Free Pickled Jalapeño Tofu Burrito Bowls with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the cilantro-lime rice
- 1 cup long-grain white rice
- 1 ¾ cups water
- ½ tsp salt
- 3 tbsp fresh lime juice (from about 2 limes), divided
- ¼ cup fresh cilantro, finely chopped, divided
For the pickled jalapeños
- 4 jalapeños, thinly sliced into rounds
- ½ cup white wine vinegar
- ½ cup water
- 1 tsp sugar
- 1 tsp salt
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp black pepper
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 medium carrot, grated
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the chipotle-lime crema
- ⅓ cup sour cream
- 1 tbsp fresh lime juice
- 1–2 tsp chipotle peppers in adobo sauce, finely minced
- ¼ tsp salt
For the bowls
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp salt
For serving
- 1 avocado, sliced (optional)
- lime wedges (optional)
Instructions
- 1
Make the pickled jalapeños: combine the white wine vinegar, water, sugar, and 1 tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Place the sliced jalapeños in a heatproof bowl or jar, pour the hot brine over them, and let sit at room temperature for at least 20 minutes, until slightly softened and bright green.
- 2
Cook the rice: combine the rice, 1¾ cups water, and ½ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
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