---
title: Yucatan Citrus Tofu Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/yucatan-citrus-tofu-bowls-68d3c3c24e46d3e38d0bfa62
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Soy
  - Milk
tags:
  - Veggie
  - Fiber Powered
  - Spicy
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Tangy citrus marinade adds vibrant savory notes to the tofu
  - theme: Ease
    text: Quick and fresh bowl perfect for easy weeknight dinners
image: "https://images.recipes.furrysalamander.com/yucat-n-citrus-tofu-bowls.avif"
---
Wash and dry all produce. Zest and juice @mandarin orange{2%pieces}, then quarter @lime{2%pieces}. Halve, peel, and thinly slice @red onion{1%piece}. Core and slice @long green pepper{2%pieces} crosswise into strips. Roughly chop @cilantro{1%bunch}. Press @tofu{12%oz} and crumble into bite-sized pieces.

In a #small bowl{}, combine @Tex-Mex paste{2%tbsp}, lime zest, mandarin juice, lime juice, half the @Southwest spice blend{1%packet}, half the @ancho chili powder{1%tsp}, and @water{2%tbsp}. Stir until smooth and set aside.

In a #small pot{}, combine @jasmine rice{½%cup}, @water{1¼%cups}, remaining Southwest spice blend, and a pinch of @salt{1%tsp}. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, in a microwave-safe #small bowl{}, combine ¼ of the red onion, lime juice, @sugar{¼%tsp}, and a pinch of salt. Microwave until onion is softened ~{1%minute}. Set aside. In a third #small bowl{}, combine @Smoky Red Pepper Crema{2%tbsp} and a pinch of @black pepper{½%tsp}. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add green pepper and season with salt and pepper. Cook, stirring, until slightly softened ~{3%minutes}. Add another drizzle of olive oil and remaining onion; season with salt and pepper. Cook, stirring, until veggies are tender ~{4%minutes}. Transfer to a plate.

Heat @olive oil{1%tbsp} in same pan over medium-high heat. Add tofu and cook, breaking up pieces, until browned ~{4%minutes}. Stir in cooked veggies and marinade. Cook until thickened ~{1%minute}. Turn off heat.

Fluff rice with a fork; stir in @butter{1%tbsp} and season with salt to taste. Divide rice between bowls and top with tofu and veggie mixture, a drizzle of crema, and as much pickled onion (draining first) as you like. Sprinkle with cilantro. Serve with any remaining lime wedges on the side.