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Purple Carrot

Spicy Red Curry Roasted Vegetables

with Tofu Nuggets & Mango Quinoa

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Sweet and spicy are a classic combo for a reason. We roasted green beans, peppers, and carrots in a spicy curry sauce and topped them with our tender tofu nuggets. Pair that with the sweet mango quinoa, and you've got lunchtime perfection.


Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.

*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.

Quinoa, Thai Curry Tofu Nuggets (organic hodo tofu nuggets [hodo tofu {water, soybean, calcium sulfate}, soybean oil], braised in curry broth: water, sugar, salt, curry blend [coriander, turmeric, fenugreek, cumin, black pepper, cayenne], garlic powder, chili flakes, cayenne, lemongrass), Red Bell Pepper, Green Beans, Carrots, Red Onion, Mango Chutney [sugared mangoes (mangoes, sugar, water, salt, citric acid, acetic acid), sugar, water, corn syrup, distilled vinegar, red bell peppers, golden raisins (golden raisins, palm oil), ginger, pectin, spices (red pepper, ginger), calcium chloride, citric acid, salt, caramel color, garlic extract], Gochujang Paste [water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion], Canola Oil, Organic Blue Agave Nectar, Low Sodium Tamari Soy Sauce [water, soybeans, salt, alcohol (to preserve freshness), rice vinegar, lactic acid], Garlic, Ginger. Manufactured on equipment shared with tree nuts, peanut, sesame, wheat, soy, egg, milk, fish, and shellfish.
Allergens: soy

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