Glazed Mumbai Tofu & Rapid Rice
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Glazed Mumbai Tofu & Rapid Rice

Glazed Mumbai Tofu & Rapid Rice

with Garlic Veggies & Slivered Almonds

We’re all for plant-based meals that don’t sacrifice on flavour or satiety, and this one ticks all the boxes! This tofu is gently spiced with Mumbai flavours and tossed in a sweet apricot sauce for mouth-watering goodness. Garlicky veggies, roast pumpkin and fluffy rice are the perfect accompaniments!

This recipe is under 650kcal per serving.

We’ve replaced the crushed roasted cashews in this recipe with slivered almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 sachet

Vegetable Stock Powder

1 packet

Green beans



½ packet

firm tofu

(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )

1 sachet

Mumbai Spice Blend

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Apricot Sauce

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

Slivered Almonds

(Contains Almond; )

1 packet

peeled pumpkin pieces

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains Gluten; )


Nutrition Values

Energy (kJ)2266 kJ
Fat18.2 g
of which saturates3.5 g
Carbohydrate67.4 g
of which sugars27.6 g
Protein24.1 g
Sodium724 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Large Non-Stick Pan



• Preheat oven to 220°C/200°C fan forced. Boil the kettle. • Place diced pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes. • Meanwhile, half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, return to saucepan and add the vegetable stock powder. Stir to combine.


• Meanwhile, trim green beans. Thinly slice carrot into sticks. Pat firm tofu (see ingredients) dry with paper towel and cut into 1cm cubes. • In a medium bowl, add tofu, Mumbai spice blend, the plain flour and a pinch of salt and pepper. Toss tofu to coat.

TIP: Leave the Mumbai spice blend off the childs portion for less spice.


• In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, tossing regularly, until tender, 5-6 minutes. • In the last minute of cook time, add garlic paste and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Dust off any excess flour and cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. • Remove pan from heat, then add apricot sauce and a splash of water, tossing tofu to coat. Season to taste.


• Divide rice between bowls. • Top with garlic veggies, roast pumpkin and glazed Mumbai tofu for kid's and adult's portion. • Top with Greek-style yoghurt and slivered almonds on adults portion. Enjoy!