Tofu and Chickpea Rendang

with Kailan, Eggplant

Special Price $6.44 Regular Price $9.90

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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