Dairy Free Egg Free Gluten Free Plant Based

Almond Butter Gochujang Tofu Bowl

Extra firm, high protein, tofu baked with an almond butter gochujang sauce with thinly sliced zucchini, bok choy, pickled onions, cucumbers, sliced radishes and quinoa. Served over rice noodles.

*Images shown represent double servings. Single meal orders will be half of what is displayed.

Nutrition Facts (%) - percentage of daily value

Serving size

0oz (0g)

1 serving per container

Per Serving

Calories

420

Total fat

19g

(24%)

Cholesterol

0mg

(0%)

Sodium

580mg

(25%)

Total carbohydrate

41g

(15%)

Protein

29g

Calcium

240mg

(18%)

Iron

5.7mg

(32%)

Potassium

1240mg

(26%)

All Ingredients

Contains: Anchovy, Peanuts, Soybeans, Sesame Seeds

Bok Choy, Organic Tofu, Zucchini, Carrots, Cucumber, Broccoli Frozen, Radish, Quinoa Dry, Red Onion, Rice Noodles, Peanut Butter Unsalted, Apple Cider Vinegar, Coconut Milk Full Fat, Maple Syrup, Tamari, Gochujang, Rice Vinegar, Fish Sauce, Organic Cane Sugar, Pickling Spice, Bay Leaves, Fennel, Sesame Oil

How to Prepare

Microwave

Place the whole meal in a microwave-safe dish. Cover loosely with a microwave-safe lid or damp paper towel to retain moisture. Heat on medium for 1–2 minutes. Stir gently, then continue in 30-second bursts until warmed through.

Air Fryer

Place the tofu and vegetables in the air fryer basket. Reheat at 350°F (175°C) for 3–5 minutes until warmed and slightly crisped. Reheat the noodles separately in the microwave or on the stovetop, as they become too dry in the air fryer.

Stovetop (for Best Flavor)

Add a splash of water to a nonstick skillet over medium heat. Add the tofu, vegetables, and noodles, stirring occasionally to prevent sticking. Cover with a lid to help steam and warm evenly. Heat for 4–6 mins until warmed and tender.

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