Lebanese-style breakfast with roasted mushrooms, cannellini beans, a spicy tomato sauce and soft tofu.
Why Chef Ryan loved this dish: I eat this dish for breakfast with a crunchy bread.
PER SERVING 400g
Fat, Total (g)
- Dietary Fiber (g)
- Sugar (g)
INGREDIENTS - ALL ORGANIC
Tofu, Tomato, Capsicum, Mushroom, Cannellini Beans, Spring Onion, Garlic, Coconut Sugar, Apple Cider Vinegar, Black Mustard Seeds, Garam Masala, Clove, Chilli
THIS MEAL IS GLUTEN-FREE!
Food Allergy Notice: Our meals are prepared in a fully vegan kitchen. Present in our kitchen, however, are peanuts, sesame, soy, nuts, tree nuts, gluten, lupin and sulphites. Though best practices are used in preparing the meal, inadvertent cross-contamination may occur. While we take every precaution to minimise cross-contamination, we cannot guarantee the complete absence of these allergens.
Our nutritional information includes all sauces, dressings, condiments, and garnishes included with a dish. We take every precaution to ensure our nutritional information is accurate at the time of publication. However, the information contained above could change without prior notice.
Storage:Please keep refrigerated, store at 2°C to 4°C. We recommend storing your meal in the coldest part of your fridge toward the back. Once opened, please consume. If you don't think you will eat before the used-by date, you should freeze your meal as soon as possible. Once frozen, consume within 8 weeks. Cook from frozen or defrost in refrigerator and use within 24 hours. Do not refreeze.
Heating from fresh:
Heat in microwave for 2 minutes on high. Pierce plastic film and ensure to remove biodegradable sauce container if your meal contains one.
Let meal stand for 1 minute, remove film.
Ensure meal is heated through, stir well and enjoy.
Heating from frozen:
Heat in microwave for 3-4 minutes on high.Pierce plastic film and ensure to remove biodegradable sauce container if your meal contains one.
Remove film, stir contents for even heat distribution.