with Basmati Rice, Spinach and Peas
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Basmati rice • Yellow onion • Lemon • Green peas • Grade A egg • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Spinach • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Allergens
Tags
Tofu
1 unit(s)
Baby Spinach
28 g
Green Peas
56 g
Cilantro
7 g
Yellow Onion
1 unit(s)
Lemon
1 unit(s)
Egg
1 unit(s)
Indian Spice Mix
9 g
Curry Paste
2 tbsp
Vegetable Broth Concentrate
1 unit(s)
Basmati Rice
0.75 cup
Oil
2 tbsp
Salt
0.33 tsp
Pepper
0.13 tsp
Butter
1 tbsp
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Carefully wash egg.
- To the boiling water, stir in rice and reduce heat to low. Using a spoon, lower egg into the pot. Cover and cook for 7 min for a runny yolk, or 9 min for a set yolk.** Carefully remove and rinse egg under cold water for 30 sec, until cool enough to peel.
- Cover and continue cooking rice for 5-6 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Peel, then cut onions into 1/2-inch pieces.
- Roughly chop cilantro.
- Roughly chop spinach.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Pat tofu dry with paper towels, then cut into 3/4-inch cubes. Season with half the Indian Spice Mix, salt and pepper, then toss to coat.
- In a large non-stick pan, heat 1 tbsp olive oil over medium. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
- Meanwhile, to a small bowl, add curry paste, vegetable broth concentrate, half the lemon zest, half the lemon juice and 3/4 cup (1 1/4 cup) water. Stir to combine.
- Transfer tofu to a clean plate.
- Reheat the same pan from step 3 over medium. Add 1 tbsp (2 tbsp) oil and onions. Cook for 2-3 min, stirring occasionally, until softened. Season with remaining Indian Spice Mix, salt and pepper.
- Add curry paste mixture. Stir to combine. Bring to a boil.
- Once boiling, reduce heat to medium-low. Add tofu and peas. Cook for 4-5 min, stirring often, until sauce thickens. Season with salt and pepper.
- To the rice, add 1 tbsp (2 tbsp) butter, spinach, half the cilantro, the remaining lemon zest and the remaining lemon juice. Fluff rice mixture with a fork and season with salt.
- Cut egg in half. Season with salt and pepper.
- Divide rice between bowls.
- Divide tofu between bowls and top each with half an egg.
- Sprinkle remaining cilantro over top.
- Squeeze a lemon wedge over top.
740
kcal
Calories
33
g
Fat
8
g
Saturated Fat
82
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
29
g
Protein
110
mg
Cholesterol
890
mg
Sodium
0.4
g
Trans Fat
600
mg
Potassium
700
mg
Calcium
7
mg
Iron
