Curried Tofu Penne
with Crispy Shallots
Penne and succulent tofu pieces are thrown together in a deeply aromatic and buttery tikka sauce. Easy, delicious and oh so satisfying.
Tags:
Veggie
•Quick
Allergens:
Soy
•Milk
•Wheat
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
1 unit(s)
Tofu
(Contains Soy)
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
170 g
Penne
(Contains Wheat)
28 g
Baby Spinach
28 g
Crispy Shallots
(Contains Wheat)
1 unit(s)
Carrot
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
Not included in your delivery
0.13 tsp
Pepper*
2.5 tbsp
Unsalted Butter*
(Contains Milk)
¼ cup
Milk*
0.13 tsp
Salt*
Nutrition Values
Calories800 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate92 g
Sugar15 g
Dietary Fiber9 g
Protein32 g
Cholesterol40 mg
Sodium800 mg
Trans Fat1 g
Potassium1000 mg
Calcium700 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Colander
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
Instructions
1
- Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup(1 cup) pasta water, then drain and return penne to the same pot, off heat.
2
- Meanwhile, heat a large pan over medium-high heat.
- Peel and quarter carrot lengthwise, then cut into 1/4-inch quarter-moons.
- When hot, add carrots, 1/4 cup (1/2 cup) water, then 1/2 tbsp (1 tbsp) butter. Season with salt and pepper. Cover and cook, stirring occasionally, until water evaporates and carrots are tender, 5-6 min. (TIP: If carrots are tender before water evaporates, remove lid to finish cooking.)
- Transfer carrots to a plate.
3
- Meanwhile, roughly chop spinach.
- Pat tofu dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- When carrots are done, add 1 tbsp (2 tbsp) butter, then tofu to the pan. (NOTE: Cook tofu in 2 batches for 4 ppl, using 1 tbsp butter per batch.) Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
4
- Add carrots, penne, curry paste, Tikka sauce, and 1/2 cup (1 cup) reserved pasta water to the pan with tofu. Stir to combine, then bring to a simmer.
- When simmering, reduce heat to medium. Cook, stirring occasionally, until sauce slightly thickens, 2-4 min. (TIP: If sauce reduces too fast, add remaining pasta water 1 tbsp at a time until you reach desired consistency.)
5
- Add spinach, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) milk to the pan. Season with salt and pepper, to taste. Stir until butter melts and spinach wilts, 1 min.
- Remove the pan from heat.
6
- Divide curried tofu penne between bowls.
- Sprinkle crispy shallots over top.