Smart Tofu , Spinach and Pepper Curry
with Buttery Bulgur- Soy
- Wheat
- Milk
- Wheat
- May contain traces of allergens
- Sesame
- Soy
- Tree nuts
- Sulphites
- Mustard
- Triticale
- Milk
- Peanuts
- Fish
- Gluten
- Crustaceans
- Egg
This fragrant tofu-and-veggie curry is hearty and filling, ready to crush any Indian food craving you have! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Spinach • 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) • Green onion • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
1 tbsp
Indian Spice Mix
(May contain traces of: Wheat, Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts)
2 tbsp
Curry Paste
(May contain traces of: Wheat, Sesame, Soy, Tree nuts, Sulphites, Mustard, Milk, Fish, Gluten, Crustaceans, Egg)
56 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Wheat, Gluten)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Roughly chop spinach.
- Thinly slice green onions.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Season with salt and pepper.
- Add peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Reduce heat to medium.
- Add Indian Spice Mix and curry paste. Cook, stirring constantly, until fragrant, 1 min.
- Add 1/2 cup (1 cup) water. Cook, stirring occasionally, until thickened slightly, 1-2 min.
- Add spinach and 1 tbsp (2 tbsp) butter. Stir until spinach is wilted, 30 sec.
- Season with salt and pepper.
- Fluff bulgur with a fork, then stir in 1 tbsp (2 tbsp) butter. Stir in half the green onions.
- Divide bulgur between bowls.
- Top with tofu curry.
- Sprinkle with remaining green onions.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.
