potato crusted tofu, butter beans, escarole, chili
Local organic Orchid tofu is coated in crispy potato flakes, basil and parsley. The butter beans are braised with vegetable stock, onions, garlic, celery, carrots, and escarole. The dish is served with a side of spicy roasted bell pepper coulis and wild arugula.
Roasted Red Peppers
Panko bread crumbs
Red hot chili peppers
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.