Tofu and Chickpea Rendang

with Kailan, Eggplant
SGD10.90

A vegan rendang recipe cooked with firm tofu dressed in aromatic flavours of fresh lemongrass, cumin and turmeric powder, and strained chickpeas served with tender roasted eggplant and healthy brown rice.

INGREDIENTS: Brown Rice, Eggplant, Chinese Kale (Kai-lan-coy), Tofu, Chickpeas, Yellow Onion, Garlic, Olive Oil, Red Chillies, Water, Coconut Milk, Shallots, Ginger, Desiccated Coconut, Sesame Oil, Salt, Coriander Powder, Cumin, Tamarind Paste, Lemongrass, Brown Sugar, Cinnamon, Turmeric, Cloves, Kaffir Lime Leaves

TOTAL CALORIES:  317.3KCAL 

PROTEIN: 14.0G

CARBS: 47.7G

FAT: 8.4G

WEIGHT: 400G

TOTAL SERVING: 1

STORAGE:  Fridge (1 - 4 ⁰ c) Up To Expiry Date, 2 Months In Freezer (-15 ⁰ c)

HEATING INSTRUCTION:

  • Remove The Top Plastic Film
  • Microwave For 3 - 4 Minutes
Ingredients
Brown Rice, Eggplant, Chinese Kale (Kai-lan-coy), Tofu, Chickpeas, Yellow Onion, Garlic, Olive Oil, Red Chillies, Water, Coconut Milk, Shallots, Ginger, Desiccated Coconut, Sesame Oil, Salt, Coriander Powder, Cumin, Tamarind Paste, Lemongrass, Brown Sugar
Allergens
Soy
Nutritional Facts
Per Serving Size: 400g  
Total Calories: 317.3 kcal  
Protein: 14.0g  
Total Carbs: 47.7 (g)  
Total Fat: 8.4 (g)   

 

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