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Purple Carrot

Thai Tofu Nuggets

With Quinoa Red Pepper Pilaf & Ginger Butter

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We love these yummy curry nuggets on almost everything. Here, we paired them with petite green beans, a bright quinoa pilaf, and a rich sesame butter that just brings it all together.

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, Green Beans, 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), Roasted Red Peppers [roasted Florina red peppers, water, sea salt, red wine vinegar, sugar], Vegan Butter [expeller-pressed organic oil blend (coconut, hi-oleic sunflower, palm fruit), water, sea salt, sunflower lecithin, tocopherols, natural flavor, organic annatto extract color], 100% Extra Virgin Olive Oil, Parsley, Ginger, Scallions, Sesame Oil [from white toasted sesame seeds], Low Sodium Tamari Soy Sauce [water, soybeans, salt, alcohol (to preserve freshness), rice vinegar, lactic acid], Ground Cumin, Sesame Seeds, Salt. Manufactured on equipment shared with tree nuts, peanut, sesame, wheat, soy, egg, milk, fish, and shellfish.
Allergens: sesame, soy