Lemongrass tofu with rice noodles and walnut basil pesto
Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus
1 Serving, 750 Calories/Serving
20–25 Minutes (Conventional oven)
3–5 Minutes (Microwave oven)
Want a meal that’s light yet filling, plant-based, gluten-free, and full of unexpectedly awesome flavors? Get. This. Dish. Turns out nothing balances lemongrass, ginger, and garlic like a little basil pesto.
- Lemongrass tofu (Hodo organic firm tofu - organic onions - crushed tomatoes - extra virgin olive oil - minced lemongrass - pureed garlic - pureed ginger - gluten-free tamari - turmeric)
- Rice noodles
- Pickled carrots (organic carrots - rice vinegar)
- Basil pesto blend (extra virgin olive oil - walnuts - minced basil - organic garlic - kosher salt - black pepper)
- Extra virgin olive oil
Calories 750, Total Fat 46g (59% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 410mg (18% DV), Total Carb. 56g (20% DV), Fiber 12g (43% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Tree Nuts (walnut), Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Heat, Season, and Serve
We delivered this meal fresh because it tastes best that way (heated of course!). If you need to freeze it to cook later, no worries, that works too.
Remove plastic from tray and sprinkle with 1 tablespoon water.
Microwave: Cook 3–5 minutes (7–9 if frozen).
Oven: Cover with foil and bake at 425°F, 20–25 minutes (40–50 if frozen, stirring after 20 minutes).
We seasoned this lightly. Add salt and pepper to your heart’s content.
Ovens may vary. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.