with Spinach in Tikka Sauce
Golden morsels of tofu have a delicate creamy interior while the outer layer is delightfully crispy after getting a quick toss in the pan. Coupled with fibre-rich chickpeas stewed in a creamy tikka sauce, this curry is not to be missed! Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • 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) • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Roma tomatoes • Yellow onion • Spinach • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Allergens
Utensils
Tags
Tofu
1 unit(s)
Chickpeas
0.5 unit(s)
Baby Spinach
56 g
Cumin-Turmeric Spice Blend
1.5 tsp
Cilantro
7 g
Tikka Sauce
0.5 cup
Yellow Onion
0.5 unit(s)
Vegetable Stock Powder
1 tbsp
Tomato
1 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
Unsalted Butter
2 tbsp
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat tofu dry with paper towels. Cut tofu into 1/2-inch cubes.
- When hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted.
- Add tofu, then season with salt, pepper and Cumin-Turmeric Spice Blend. Pan-fry, turning cubes occasionally, until crispy and golden, 4-5 min. (TIP: If spices start to burn, reduce heat to medium.)
- Transfer to a plate.
- Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Roughly chop spinach.
- Roughly chop cilantro.
- Return the same pan (from step 1) to medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add onions and tomatoes. Cook, stirring occasionally, until softened, 3-4 min.
- Stir in tikka sauce and stock powder. Cook, stirring often, until sauce thickens slightly, 30 sec.
- Add 1 cup (2 cups) water and half the chickpeas with their canning liquid to the pan (use all for 4ppl). Bring to simmer over high.
- Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until chickpeas are tender and tomatoes are broken down, 8-10 min.
- Add spinach, half the tofu and half the cilantro to the pan. Cook, stirring often, until spinach wilts, 1-2 min. (TIP: If curry reduces too much, add 2 tbsp water at a time, until desired consistency is reached.)
- Season with salt and pepper, to taste.
- Divide curry between bowls.
- Top bowls with remaining tofu.
- Sprinkle remaining cilantro over top.
460
kcal
Calories
26
g
Fat
10
g
Saturated Fat
32
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
24
g
Protein
30
mg
Cholesterol
1310
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
650
mg
Calcium
5.5
mg
Iron
