Veggie Bowl

Indian 'Butter' Tofu


This vegan spin on a takeout staple will have you ordering seconds! Our 'butter' sauce begins with a medley of aromatic spices—cinnamon, garam masala and kashmiri chili powder—simmered with tomatoes to perfection. We marinate our tofu in turmeric and ginger, then roast until crispy. The dish is served atop a bed of saffron basmati rice with a sweet hint of dates and golden raisins. Toasted almonds are the finishing touch!

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Real. Good. Food.

Our meals are packed with natural, good-for-you ingredients and nothing artificial, ever.

Nutrition Facts

Protein 20g
40% DV
Carbohydrates 57g
21% DV
Fats 27g
35% DV
Servings:  1,  Serv. Size:  1 bowl (377g),  Amount Per Serving:Calories 530,  Total Fat 27g (35% DV),  Sat. Fat 4.5g (23% DV),  Trans Fat 0g,  Cholest. 0mg (0% DV),  Sodium 750mg (33% DV),  Total Carb. 57g (21% DV),  Fiber 6g (21% DV),  Total Sugars 15g  (Incl. 2g Added Sugars, 4% DV),  Protein 20g (40% DV),  Vit. D(0% DV),  Calcium(27% DV),  Iron(16% DV),  Potas.(49% DV). 


Ingredients: Crushed Tomatoes (Fresh Tomatoes, Salt), Tofu (Water, Soybeans, Calcium Sulfate, Calcium Chloride), Water, Basmati Rice, Spinach, Cashews, Vegan Butter ((Canola, Palm Fruit And Olive Oils), Water, Salt, Contains Less Than 2% Of Natural Flavor, Sunflower Lecithin, Lactic Acid (Non-Dairy), Annatto Extract (Color)), Almonds, Dates (Dates, Rice Flour), Golden Raisins, Canola Oil, Lemon Juice, Spices, Ginger, Garlic, Sugar, Salt, Kashmiri Chili Powder

Contains: Soy, Almond, Cashew

How to Enjoy

Microwave: Microwave (1000 W): Remove from carton and peel up a corner of the plastic film to let steam escape. Microwave on high for 4 minutes, stir, and continue cooking for an additional 1 1⁄2 - 2 1⁄2 minutes, or until internal temperature reaches 165°F. Stir well to mix ingredients.
Stovetop: Combine 1 teaspoon of neutral oil and 3 tablespoons of water in a nonstick skillet over medium heat. Add tray contents; cover and heat for about 7-10 minutes, or until internal temperature reaches 165°F, stirring often.

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