Spicy Roasted Red Pepper Coconut Tofu

with Spinach and Brown Rice

25 min

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For the spice enthusiast, this one will satisfy the heartiest cravings. Roasted red peppers, tomatoes, garlic, ginger, and harissa paste create a bold sauce, made luxurious with creamy coconut milk. Heaps of tofu and fresh spinach are added to the sauce, then spooned over wholesome brown rice and garnished with cilantro.

Contains: Soy and Tree Nuts.

May Contain: Barley, Egg, Milk, Mustard, Oats, Peanuts, Rye, Seafood, Sesame, Sulphites, Triticale, and Wheat.

What We'll Send

Parboiled Brown Rice
Roma Tomatoes
Canned Coconut Milk
Medium Firm Tofu
Onion Sliced
Harissa Paste
Hazelnut Paste
Roasted Red Peppers
Spice Blend
Cumin, Fenugreek
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 842
Fat 45g
Protein 31g
Carbohydrates 69g

Cooking Directions


Cook Rice 
- Rinse and drain brown rice in a fine mesh sieve.
- Add brown rice to a small pot with 1 1/4 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 18-22 minutes or until grains are tender.


Prepare Ingredients
- Wash cilantro, tomatoes, and spinach.
- Pick and chop cilantro leaves.
- Dice tomatoes into 1/4 inch pieces.
- Finely chop roasted red peppers.
- Drain tofu and cut into 1 inch pieces.


Begin Cooking
- Heat 2 tbsp. oil in a large skillet over medium-high.
- Once hot, add onions and cook for 2-3 minutes, or until soft.
- Stir in roasted red peppers, tomatoes, garlic, ginger, spice blend, and harissa paste to taste. Cook for 2-3 minutes, stirring occasionally.


Finish Cooking Coconut Sauce
- In a small bowl, mix hazelnut paste with 1/2 coconut milk until evenly mixed.
- Stir hazelut mixture into skillet with 1 1/2 cups of water.
- Season to taste with salt and pepper.
- Carefully add tofu to sauce.
- Bring to a simmer, then reduce heat to medium. Cook for 8-10 minutes or until sauce thickens and tofu is hot.
- Add spinach to sauce and cook for 1 -2 minutes, or until bright green and tender.


- Divide brown rice into large serving bowls.
- Spoon tofu and sauce over top.
- Garnish with cilantro.
- Enjoy!

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