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Easy prep
One pot

‘Butter’ Tofu with Spinach

Sugar Snap Peas & Cilantro Rice

Cooking time

20 minutes

Servings

2/4

Calories

580 /serving

We revisit an Indian classic tonight, vegetarian-style. Golden cubes of tofu are tossed in tomato, ginger and coconut milk and spruced up with a fragrant spice blend of cumin, turmeric and fenugreek. Leafy spinach and crisp sugar snap peas add a nutritious touch to this easy-to-prepare delight. Served over jasmine rice and topped with a handful of cilantro, this dish has a remarkable rich taste and vibrant appearance that’s sure to impress your guests.

We will send you:

  • 120g Baby spinach
  • 1 Bunch of cilantro
  • 50g Diced onions
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 100g Trimmed sugar snap peas (or snow peas)
  • 225g Pre-cooked jasmine rice
  • 165ml Coconut milk
  • 1 Block of tofu (non-GMO)
  • 213ml Tomato sauce (canned)
  • 8g ‘Butter’ tofu spice blend (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt)

Contains: Soy, Sulphites

You will need:

Large pan
Oil
Salt & pepper
Total Fat
29 g
Saturated Fat
13 g
Sodium
870 mg
Total Carbs
63 g
Sugars
10 g
Protein
19 g
Fibres
7 g
Preparation
a picture
Brown the tofu
In a large pan, heat a drizzle of oil on medium. Pat the tofu dry with paper towel; cut into medium cubes. Add the onions, ginger and garlic. Cook, stirring frequently, 1 to 2 minutes, until softened and fragrant. Add the tofu and cook, stirring frequently, 2 to 3 minutes, until beginning to brown; season with the spice blend and S&P.
a picture
Start the ‘butter’ tofu
To the pan of tofu, add the tomato sauce and coconut milk; season with S&P and stir until thoroughly combined. Bring to a boil. Reduce the heat and let simmer, 8 to 10 minutes, or until the tofu is heated through and the sauce has thickened.
a picture
Finish the ‘butter’ tofu
To the pan of sauce, add the sugar snap peas and ¼ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the sugar snap peas are beginning to soften. Add the spinach; season with S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted.
a picture
Warm the rice & serve
While the sauce cooks, using a knife, poke a small hole in the bag of rice; microwave, 1 to 1 ½ minutes. Transfer the rice to a medium bowl and add ½ the cilantro (roughly chop all the leaves and stems before adding); season with S&P to taste. Divide the finished rice between your bowls. Top with the ‘butter’ tofu and sauce. Garnish with the remaining cilantro. Bon appétit!