Meal kit that 33% heavier than the average meal kit meal and ranks in the 5th percentile for protein.
Protein1/5
Lightness2/5
Ease3/5
👍 Best for
✓ Meal Kit lovers
✋ Skip if
✕ You're chasing high protein✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Purple Carrot🔄 Availability checked weekly
Nutrition per serving
Protein11% · 20g
Carbs62% · 112g
Fat27% · 22g
2.8g
Protein / 100 cal
Per serving, as packaged by Purple Carrot. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
5th pctl
More protein than 5% of 1,474 meals
Protein density
2.8g /100cal
Leaner than 6% of meals
vs Meal Kit average
33% heavier
This710
Avg532
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ High-Protein✓ High Fiber✓ Vegan
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
scallions
swiss chard
eggplant
sesame oil
fresh ramen noodles
white vinegar
black sesame seeds
peanut sauce
chile garlic sauce
vegetable oil
How to make it
1
Prepare the vegetables: Heat the oven to 400u00baF. Bring a medium saucepan of salted water to a boil for the ramen noodles. Trim and cut the scallions into 2 inch pieces. Thinly slice the Swiss chard stems and roughly chop the leaves. Trim the eggplant and cut the flesh into sticks about 1 inch thick and 4
2
Sear the eggplant: Place a large oven-safe skillet over medium-high heat with just 1 tbsp sesame oil and 1 tbsp vegetable oil. Once the oil is hot, working in batches, add the eggplant in a single layer. Cook, turning occasionally, until browned on all sides, about 5 to 6 minutes.
3
Roast the eggplant: Return all of the eggplant and the chopped scallions to the skillet and transfer the skillet to the oven. Roast until the eggplant is lightly browned and tender about 8 to 10 minutes.
4
Cook the noodles: Once the water is boiling, add the fresh ramen noodles and chopped Swiss chard leaves and stems and cook until the noodles are just al dente, about 1 to 2 minutes. Drain the noodles and greens and return to the saucepan, off of the heat. Toss with the white vinegar, sesame seeds,
5
Finish the eggplant: Once the eggplant is finished, remove it from the oven and drizzle with the peanut sauce.
6
Serve: Divide the fresh noodles and greens between large bowls. Top with the pan roasted eggplant and as much of the chile garlic sauce as youu2019d like.
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Prepare the vegetables: Heat the oven to 400ºF. Bring a medium saucepan of salted water to a boil for the ramen noodles. Trim and cut the scallions into 2 inch pieces. Thinly slice the Swiss chard stems and roughly chop the leaves. Trim the eggplant and cut the flesh into sticks about 1 inch thick and 4
Step 2
Sear the eggplant: Place a large oven-safe skillet over medium-high heat with just 1 tbsp sesame oil and 1 tbsp vegetable oil. Once the oil is hot, working in batches, add the eggplant in a single layer. Cook, turning occasionally, until browned on all sides, about 5 to 6 minutes.
Step 3
Roast the eggplant: Return all of the eggplant and the chopped scallions to the skillet and transfer the skillet to the oven. Roast until the eggplant is lightly browned and tender about 8 to 10 minutes.
Step 4
Cook the noodles: Once the water is boiling, add the fresh ramen noodles and chopped Swiss chard leaves and stems and cook until the noodles are just al dente, about 1 to 2 minutes. Drain the noodles and greens and return to the saucepan, off of the heat. Toss with the white vinegar, sesame seeds,
Step 5
Finish the eggplant: Once the eggplant is finished, remove it from the oven and drizzle with the peanut sauce.
Step 6
Serve: Divide the fresh noodles and greens between large bowls. Top with the pan roasted eggplant and as much of the chile garlic sauce as you’d like.
Purple Carrot puts Chile-Peanut Tofu on the menu as a Meal Kit dish that holds up on a weeknight without asking much of the cook.
Tofu or bean curd is a food prepared by pressing the curds of coagulated soy milk into solid white blocks of varying softness: 'silken', 'soft', 'firm', and 'extra firm'. [1]
Purple Carrot delivers weekly meals across the US. For testing notes, delivery details, and how Purple Carrot compares to alternatives, read the Purple Carrot review on MealFan.
⏱️ Est. time: 40 min
🍽️ Serves: 2 servings
🌱 Vegan
⚠ Not ideal for
High-protein requirements
How to make it
Read through the recipe card and gather all ingredients before you start cooking.
Wash and prep all vegetables, chop, dice, or mince as directed on the included recipe card.
Cook proteins and main components following the step-by-step instructions included with your delivery.
Prepare any sauces, dressings, or garnishes per the recipe card.
Plate and serve immediately. Refrigerate any leftovers within 2 hours in an airtight container.
Chile-Peanut Tofu is a Purple Carrot meal
Purple Carrot delivers weekly meals across the US.
Chile-Peanut Tofu is offered by Purple Carrot. Read the full Purple Carrot review on MealFan for pricing, freshness ratings, and how Purple Carrot compares to competitors.
Is Chile-Peanut Tofu high-protein?
Chile-Peanut Tofu is tagged as High-Protein, High Fiber, Vegan on the Purple Carrot menu. For specific allergen details, refer to the card included with your delivery.
How long does Chile-Peanut Tofu take to prepare?
Chile-Peanut Tofu is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
