High Protein Lentil and Tofu Chili
with Corn and Feta- Soy
- Mustard
- Sulphites
- Milk
- Wheat
- May contain traces of allergens
- Fish
- Soy
- Egg
- Milk
- Peanuts
- Sesame
- Crustaceans
- Tree nuts
- Sulphites
- Mustard
- Gluten
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
½ cup
Red Lentils
(May be present: Wheat, Fish, Soy, Egg, Milk, Peanuts, Sesame, Crustaceans, Tree nuts, Sulphites, Mustard)
113 g
Corn Kernels
1 unit(s)
Carrot
2 unit(s)
Green Onion
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Wheat, Fish, Soy, Egg, Milk, Sesame, Crustaceans, Sulphites, Gluten)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Wheat, Milk, Peanuts, Sesame, Tree nuts, Mustard)
6 g
Southwest Spice Blend
(May be present: Wheat, Soy, Milk, Peanuts, Sesame, Tree nuts, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
½ cup
Marinara Sauce
(May be present: Wheat, Fish, Soy, Egg, Milk, Sesame, Crustaceans, Tree nuts, Sulphites, Mustard, Gluten)
4 tbsp
Tomato Sauce Base
(May be present: Wheat, Fish, Soy, Egg, Milk, Sesame, Crustaceans, Tree nuts, Sulphites, Mustard, Gluten)
Not included in your delivery
1.5 tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Cooking Steps
- Wash and dry all produce.
- Peel, then halve carrot lengthwise. Cut into 1/8-inch half moons.
- Thinly slice green onions.
- Using a strainer, rinse lentils until water runs clear.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, carrots, corn and half the green onions. Season with salt and pepper. Cook for 3-4 min, stirring often until tender-crisp.
- Add lentils, Tex-Mex Paste and half the Southewest Spice Blend. Season with salt and pepper. Cook for 1-2 min, stirring often until fragrant.
- Add marinara sauce, tomato sauce base, stock powder and 2 cups (4 cups) water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook for 10-14 min, stirring often, until lentils soften. Season with salt and pepper. PLS CONFIRM
- Meanwhile, pat tofu dry with paper towels. Using your hands, crumble tofu into pea-sized pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 2 tsp (4 tsp) oil, then tofu. Cook for 4-6 min, stirring often, until crispy and golden. Stir in remaining Southwest Spice Blend. Remove from heat.
- Stir half the crispy tofu into chili. (TIP: For a lighter chili consistency, add water, 1/4 cup at a time.)
- Divide chili between bowls.
- Top with remaining tofu, feta and remaining green onions
