Tofu but not as you know it!
Cooked in a mix of Indian spices and served in a coconut cream curry. Served with cauliflower rice. This low carb, low calorie dish is great for a light summer meal.
Cauliflower (45.5%), Tofu (25%) (Soya, Sulphites), Carrots (11.4%), Spinach (6.8%), Coconut cream (4.6%) (Tree nuts), Onions (4.5%), Garlic (0.68%), Ginger (0.45%), Curry powder (0.23%), Coriander (0.23%), Lemon zest (0.18%) [Lemons], White pepper (0.11%) [Pepper], Pink salt (0.11%), Chilli flakes (0.09%)Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Oven: Remove sleeve, puncture clear lid. Heat in a preheated oven at 180°C for 20 to 25 minutes
Microwave (recommended if heating): Remove sleeve and puncture clear lid. Heat for 3-4 minutes or until piping hot.
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.