Sriracha Tofoo

On the official spicy scale, this tofu sits between OOH ‘ECK and WOWZERS MY TROUSERS.

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But it’s NOTHING YOU CAN’T HANDLE.

Try yours in a STIR FRY, on top of a PIZZA or in a BAO BUN.

Ingredients

Chilli Infused Tofu (88%) (Tofu (Water,
Soya Beans, Nigari), Cayenne Pepper,
Red Chilli Flakes, Sea Salt, Cane Sugar,
Garlic Powder), Sriracha Hot Chilli Sauce
(12%) (Chilli (61%), Sugar Syrup (Sugar,
Water), Salt, Garlic, Water, Stabilizer
(E415), Acidity Regulator (E260, E330),
Preservative (E202)).

For allergens see ingredients in BOLD.
*Denotes organic ingredients.

Per 100g, our Sriracha Tofoo contains 2.08mg of iron and 58.0mg calcium.

Nutrition

Pack contains approx. 4 servings.

Typical Values (as sold)	Per 100g	Per Serving Approx 70g
Energy	510kJ 122kcal	357kJ 85kcal
Fat – of which saturates	6.0g 1.0g	4.2g 0.7g
Carbohydrate – of which sugars	3.1g 3.4g	2.2g 2.4g
Fibre	1.3g	0.9g
Protein	13.1g	9.2g
Salt	0.81g	0.57g

Cooking Instructions

Drain sauce & reserve if required. No need to press – we’re special like that. Chop, cook, enjoy. Or be a rebel and eat it cold – yes – rebels eat their Tofoo cold.

Fry: Medium heat, 10 mins

Heat 1 tbsp oil in a pan and fry, turning frequently. If using sauce, add for the last minute of cooking.

Bake: 200°C/180°C Fan/Gas Mark 6, 20 mins.

Pre-heat oven. Toss in a little oil and cover in sauce if desired. Bake on a tray.