avec farro, épinards et pois
Ingrédients : Tofu (soya) (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) • Oignon jaune • Farro (blé) • Citron • Petits pois • Œuf de catégorie A • Pâte de cari douce (eau, oignons, pâte de tomates, vinaigre, huile végétale, ail, amidon de maïs modifié, ail en poudre, sel, poudre de cari, épices, gomme de xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Épinards • Concentré de bouillon de légumes (concentrés de jus de légumes (tomate, champignon, oignon, carotte, céleri), sucres (sucre, maltodextrine), sel, extrait de levure) • Mélange d'épices indien (moutarde) (coriandre, curcuma, cumin, sel, épices, poudre d'oignon, poudre d'ail, moutarde moulue, poivre noir, poudre de chili, flocons de chili, huile de canola, dioxyde de silicium) • Coriandre.
Allergens
Tags
Tofu
1 unit(s)
Bébés épinards
28 g
Petits pois
56 g
Farro
0.5 cup
Coriandre
7 g
Oignon jaune
1 unit(s)
Citron
1 unit(s)
Œuf
1 unit(s)
Mélange d'épices à l'indienne
9 g
Pâte de cari
2 tbsp
Concentré de bouillon de légumes
1 unit(s)
Huile
2 tbsp
Sel
0.33 tsp
Poivre
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
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