with Farro, Spinach and Peas
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Yellow onion • Farro (wheat) • 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
Farro
0.5 cup
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)
Oil
2 tbsp
Salt
0.33 tsp
Pepper
0.13 tsp
- Before starting, add 3 cups warm water to a small pot. Bring to a boil over high.
- Wash and dry produce.
- To a medium pot, add farro, 3 cups (6 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Using a spoon, lower egg into pot. Cook for 7 min for runny yolk or 9 min for a set yolk.** Carefully remove and rinse eggs under cold water for 30 sec, until cool enough to peel.
- Continue cooking farro uncovered for 8-12 min, until farro is tender but still firm to the bite.
- Strain farro, then return to the pot.
- Peel, then cut onions into 1/2-inch pieces.
- Roughly chop cilantro.
- Rough chop spinach.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with half 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 1/3 cup (2/3 cup) water. Stir to combine.
- Transfer tofu to a clean plate.
- To the same pan over medium. Add 1 tbsp (2 tbsp) oil, onions and remaining Indian Spice Mix . Cook for 2-3 min, stirring occasionally, until softened.
- Add curry paste mix. Stir to combine. Bring to a boil.
- Once boiling, reduce heat to medium-low. Add tofu and peas. Cook for 5-6 min, stirring often, until sauce thickens. Season with salt and pepper.
- To the pan with tofu, add spinach and half the cilantro. Stir to combine, cook for 1 min, until spinach is wilted.
- To the farro, add remaining lemon zest and juice. Stir to combine.
- Cut egg in half. Season with salt and pepper.
- Divide farro between bowls.
- Divide tofu and egg between bowls.
- Sprinkle remaining cilantro over top.
- Squeeze lemon wedge over top, if you desire.
620
kcal
Calories
28
g
Fat
4.5
g
Saturated Fat
59
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
30
g
Protein
95
mg
Cholesterol
1430
mg
Sodium
0
g
Trans Fat
750
mg
Potassium
650
mg
Calcium
7
mg
Iron
with Zesty Garlic Bulgur and Zucchini