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Purple Carrot

Tofu Palak Paneer

with Carrot Biryani

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This plant-based twist on a classic Indian dish includes delightful baked tofu, spinach flavored with Indian spices, creamy coconut milk, and tangy tomato. And this meal has even more to offer! The carrot biryani is packed with vegetables and flavored with a bright cilantro chutney that we love.

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.

Organic Extra Firm Tofu [water, organic soybeans, coagulants (calcium sulfate and/or nigari (magnesium chloride), and/or glucono delta-lactone)], Spinach, Carrots, Water, Yellow Onion, Basmati Rice, Canola Oil, Cilantro Chutney (water, cilantro, lime juice, ginger, jalapeƱo peppers, onions, sugar, garlic, salt, canola oil, spices), Vegan Butter [expeller-pressed organic oil blend (coconut oil, hi-oleic sunflower oil, palm fruit oil), water, sea salt, sunflower lecithin, tocopherols, natural flavor, organic annatto extract color], Organic Fire Roasted Diced Tomatoes (organic fire roasted diced tomatoes, organic tomato juice, citric acid, sea salt, calcium chloride), Lemon, Coconut Milk (organic coconut milk, water, guar gum), Garlic, Ginger, Salt, Madras Curry Powder (spices, turmeric, salt), Ground Cumin, Garam Masala (spices, turmeric, canola oil), Ground Coriander, Smoked Paprika, Chili Powder.
Allergens: soy, tree nut (coconut)