Tofu-and-Spinach Tikka
with Garlic-Cilantro Rice- Soy
- Milk
- Wheat
- May contain traces of allergens
- Egg
- Sesame
- Mustard
- Sulphites
- Crustaceans
- Fish
- Soy
- Gluten
- Milk
- Tree nuts
- Triticale
- Peanuts
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Basmati rice • Tikka curry sauce (milk) (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) • Yellow onion • Roma tomato • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
½ cup
Tikka Sauce
(Contains: Milk May be present: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
1 unit(s)
Cream Cheese
(Contains: Milk)
56 g
Baby Spinach
1 unit(s)
Tomato
½ unit(s)
Yellow Onion
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Chicken Broth Concentrate
7 g
Cilantro
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, combine rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) garlic salt.
- Cover and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat tofu dry with paper towels.
- Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with pepper and remaining garlic salt.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Transfer to a plate, reserving fat in the pan.
- Meanwhile, on a clean cutting board, peel, then cut half the onion (whole onion for 4 servings) into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Roughly chop cilantro.
- Reheat the pan (from step 2) with reserved fat over medium-high.
- Add onions and tomatoes. Cook for 2-3 min, stirring occasionally, until veggies soften slightly. Season with salt and pepper.
- Add tikka sauce, cream cheese, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water.
- Cook for 1-2 min, stirring often, until cream cheese melts and sauce comes to a simmer.
- Once sauce is simmering, return tofu to the pan.
- Cook for 3-4 min, stirring occasionally.
- Add spinach and 1 tbsp (2 tbsp) butter.
- Season with salt and pepper, then stir for 1 min, until butter melts and spinach wilts.
- To the pot with rice, add half the cilantro. Fluff rice with a fork.
- Divide rice between bowls. Top with tofu tikka.
- Sprinkle remaining cilantro over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.
