Smart Tofu and Dal
with Frizzled Shallots- Soy
- Milk
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Sulphites
- Triticale
- Tree nuts
- Sesame
- Mustard
- Peanuts
- Gluten
- Fish
- Crustaceans
- Egg
Tonight's dinner is warming, comforting and deliciously wholesome. Tofu is seared in our Dal Spice Blend, then baked to perfection before being added to a creamy dal curry. A generous sprinkling of frizzled shallots adds texture and so much flavour! 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, nigari) (soy) • Carrots • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Red lentils • Spinach • Shallot • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
1 tbsp
Dal Spice Blend
(May be present: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
½ cup
Red Lentils
½ cup
Tikka Sauce
(Contains: Milk May be present: Mustard, Sesame, Gluten, Wheat, Fish, Tree nuts, Crustaceans, Milk, Sulphites, Soy, Egg)
1 unit(s)
Shallot
56 g
Baby Spinach
7 g
Cilantro
1 tbsp
Chicken Stock Powder
(Contains: Soy May be present: Mustard, Sesame, Soy, Wheat, Triticale, Milk, Sulphites, Tree nuts, Peanuts)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 unit(s)
Carrot
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium heat.
- While the pan heats, peel, then halve shallot lengthwise. Cut crosswise into 1/8-inch half-moons.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then shallots.
- Cook, stirring occasionally, until shallots are golden-brown and smaller pieces start to crisp, 5-8 min. (NOTE: Keep your eye on shallots so they don't burn. If smaller pieces are at risk of burning, reduce heat to medium-low. Shallots will crisp up a little more while cooling.)
- Remove the pan from heat.
- Using a slotted spoon, transfer shallots to a paper towel-lined plate, reserving any oil in the pan.
- Sprinkle a pinch of salt over shallots.
- While shallots frizzle, add lentils and 2 cups (4 cups) warm water to a medium bowl. Set aside to soak.
- Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.
- Roughly chop spinach.
- Roughly chop cilantro.
- Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt, pepper and half the Dal Spice Blend.
- When shallots are done, return the same pan with reserved shallot oil to medium.
- Add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.
- Add tofu. Pan-fry until golden-brown, 1-2 min per side.
- Transfer to an unlined baking sheet. Roast in the top of the oven until golden and tender, 6-8 min.
- Return the same pan to medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then carrots. Cook, stirring occasionally, until softened slightly, 1-2 min.
- Add ginger-garlic puree, half the tikka sauce (all for 4 ppl) and remaining Dal Spice Blend. Cook, stirring often, until fragrant, 30 sec.
- Add half the stock powder (all for 4 ppl) and lentils with soaking water. Cover, then bring to a boil over high, stirring occasionally.
- Once boiling, reduce heat to medium.
- Cook, still covered, stirring occasionally, until lentils are soft and creamy and carrots are tender, 16-20 min. (TIP: If dal reduces too quickly, add more water, 1/4 cup at a time.)
- Add spinach and half the cilantro. Stir until spinach wilts, 1 min.
- Season with salt and pepper, to taste.
- Thinly slice tofu.
- Divide dal between plates. Top with tofu.
- Sprinkle frizzled shallots and remaining cilantro over top.
If you've opted to get tofu, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the chicken breasts. Pan-fry tofu until golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Roast in the top of the oven until golden and tender, 6-8 min.
Plate tofu in the same way the recipe instructs you to plate the chicken breasts.
