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Tofu and Spinach Curry
with Garlic-Cilantro Rice
This Indian-inspired bowl is creamy and fully loaded with flavour from our tikka sauce. The saucy tofu is served over garlic-cilantro rice for a quick weeknight win!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Yellow onion • Roma tomatoes • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
½ cup
Tikka Sauce
(Contains Milk May contain Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
1 unit(s)
Cream Cheese
(Contains Milk)
56 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Yellow Onion
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
¾ cup
Basmati Rice
1 unit(s)
Chicken Broth Concentrate
7 g
Cilantro
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Combine rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) garlic salt in a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with pepper and remaining garlic salt.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Transfer to a plate, reserving fat in the pan.
- Meanwhile, on a clean cutting board, peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Roughly chop cilantro.
- Reheat the pan (from step 2) with reserved fat over medium-high.
- Add onions and tomatoes. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper.
- Add tikka sauce, cream cheese, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water.
- Cook, stirring often, until cream cheese melts and sauce comes to a simmer.
- Once sauce is simmering, return tofu to the pan.
- Cook, stirring occasionally, 3-4 min.
- Add spinach and 1 tbsp (2 tbsp) butter.
- Season with salt and pepper, to taste, then stir until butter melts and spinach wilts, 1 min.
- Add half the cilantro to the pot with rice. Fluff rice with a fork.
- Divide rice between bowls. Top with tofu and spinach tikka.
- Sprinkle remaining cilantro over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.