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Dinner recipe · from the recipe book

Chipotle-Style Tofu Chorizo Spinach Bowls

Crumbled tofu browned with smoky paprika, cumin and chili until crisp-edged, piled on baby spinach and cabbage with black beans, edamame, fresh tomato salsa and a cool lime yogurt drizzle.

Chipotle-Style Tofu Chorizo Spinach Bowls

Ingredients

  • 1¾ lb800 gFirm tofupressed and crumbled
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 6 cups loosely packed180 gBaby spinach
  • 2 cups shredded140 gGreen cabbagefinely shredded
  • 2½ medium300 gTomatoesfinely diced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 lime, juiced44 gLime juice
  • 3 cloves9 gGarlicminced
  • 2 tbsp28 gCanola oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1¾ tsp5 gChili powder
  • 2 tsp4 gGround cumin
  • 1 tsp1 gDried oregano
  • 2 tbsp32 gTomato paste
  • 1 tbsp15 gApple cider vinegar
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ¼ cup30 gPumpkin seeds (pepitas)toasted
  • ½ tsp3 gSalt

Steps

  1. Make the salsa first so it can rest: in a bowl, stir the tomato, red onion, jalapeño, half of the cilantro, half of the lime juice and a pinch of the salt (about a third of it). Set aside.
  2. Make the drizzle: whisk the Greek yogurt with the remaining half of the lime juice and another third of the salt. Chill until serving.
  3. Heat the canola oil in a large skillet over medium-high heat. Add the crumbled tofu and cook, stirring occasionally, 10–12 minutes until golden and crisp at the edges.
  4. Add the garlic, smoked paprika, chili powder, cumin and oregano to the tofu and stir 30 seconds until fragrant.
  5. Stir in the tomato paste, cider vinegar and the remaining third of the salt; cook 2 minutes until the tofu is coated and slightly sticky.
  6. Push the tofu aside, add the black beans and edamame to the skillet and cook 3–4 minutes until heated through.
  7. Toss the spinach and cabbage together and divide among four bowls as the base.
  8. Top the greens with the tofu, beans and edamame, spoon over the salsa, drizzle with the lime yogurt, and finish with the pumpkin seeds and the remaining half of the cilantro.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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