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Purple Carrot

Thai Curry Tofu Nuggets

with Broccoli & Tamarind Curry

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Tender broccoli and chewy, flavorful tofu nuggets with hints of lemongrass are dished up in a tamarind curry that strikes the perfect balance of sweet and spicy. A side of quinoa completes this meal that is sure to satisfy.

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, Broccoli Florets, 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], Tamarind Chutney [sugar, water, tamarind concentrate, spices, salt, black salt, mango powder], Water, Almond Butter [almonds], Low Sodium Tamari Soy Sauce [water, soybeans, salt, alcohol (to preserve freshness), rice vinegar, lactic acid], Madras Curry Powder [spices, turmeric, salt], Salt.
Allergens: soy, tree nut (almond)