Tofu, Red Potatoes, Vindaloo Sauce, Greek Yogurt, Rice, Basmati, Heavy Cream, Roma Tomatoes, Onion Yellow, Honey, Lemon Juice, Salt, Ginger, Spice Black Ground Pepper (Black Pepper), Oil Extra Virgin Olive, Cinnamon Ground, Spice Ground Cumin, Mint Fresh, Spice Salt Kosher Coarse, Cloves Ground

Allergens: Milk, Egg, Wheat, Soy

Ingredients: Tofu (Non-GMO soybeans, water, magnesium chloride nigari), Potatoes Red, Shiba’s Vindaloo Sauce (Onion, Ginger, Garlic, Tomato, Brown Sugar, Canola Oil, Mustard Seeds, Coriander, White Vinegar, Salt, Water, Red Ground Pepper and Spices.), Yogurt Greek Glenview Farms (Cultured Pasteurized Nonfat Grade A Milk. Contains the Following Live Cultures: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidus, Lactobacillus casei. Contains: Milk), Rice Basmati, Heavy Cream, Roma Tomatoes, Onion Yellow, Honey (Honey), Juice Lemon, Salt Kosher Coarse (SALT, YELLOW PRUSSIATE OF SODA), Safflower Oil (SAFFLOWER OIL), Ginger Pureed Frozen, Spice Black Ground Pepper (Black Pepper), Oil Extra Virgin Olive, Cinnamon Ground, Spice Ground Cumin, Mint Fresh, Spice Salt Kosher Coarse, Cloves Ground

Heating Instructions: Reheat rice and tofu pans in 350F oven covered for 30-40 minutes or until heated through. Serve naan and yogurt on side.