Smoky Marinara & Garlic Tofu | Ready To Eat Meal

Perhaps one of tofu’s greatest attributes is its ability to take on flavor. The protein-rich soybean curd soaks up flavours like a sponge, and here, our chefs played to that strength, marinating tofu with roasted garlic and oregano for hours before roasting it to a deeply savoury finish. Topped with smoky marinara and melty Italian cheeses, it’s paired with tangy-sweet roasted brussels sprouts and a medley of rainbow quinoa, cannellini beans, and pesto for even more protein.

Ingredients: Brussels sprouts • Diced tomatoes (tomatoes, tomato juice, calcium chloride, citric acid) • Smoked tofu (non-gmo soybean, water, gluten-free tamari (water, soybean, salt, fermented alcohol), salt, non-gmo high oleic sunflower oil, natural hickory liquid smoke (water, natural hickory smoke flavour), magnesium chloride (nigari)) • White kidney beans (white kidney beans, water, salt, calcium chloride, disodium EDTA) • Water • Quinoa • Olive oil • Concentrated tomatoes (vine-ripened fresh tomatoes, salt, naturally derived citric acid) • Mozzarella cheese (pasteurized partly skimmed milk, modified milk ingredients, bacterial culture, salt, calcium chloride, microbial enzyme, cellulose, natamycin) • Sugar (maple syrup, molasses (sulphites)) • Roasted garlic (garlic, olive oil) • Minced garlic (water, dehydrated garlic, citric acid) • Spanish onion • Parmesan cheese (milk, modified milk ingredients, bacterial culture, salt, lipase, calcium chloride, rennet and/or microbial enzyme, powdered cellulose, parmesan flavour (natural)) • Balsamic vinegar (wine vinegar, cooked grape must, sulphites) • Red wine vinegar • Parmesan cheese (pasteurized milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, lipase, cellulose, natamycin) • Basil • Baby spinach • Parsley • Sea salt • Oregano • Chipotle chile powder • Black pepper • Garlic powder • Garlic • Dried basil • Rosemary • Thyme.