eCook Meal
Charred Sweetcorn & Chimichurri Bowl
with a creamy cashew nut cream cheese & tofu
Using the natural acidity of white wine to cut through this dish’s creaminess, this dish sings with a depth of flavour, Chef! Silky onion, charred corn, tofu, & earthy spinach are coated in a very special smoky spice mix and cooked in wine & stock with cashew nut cream cheese. Served on a bed of bulgur wheat.
Serving guide
Choose your portion size.
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. Dilute the stock with 100ml [200ml]|#7DA0D7 of hot water and set aside.
TOFU
Drain the tofu and slice into 2cm thick slabs. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside.
Veggie MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 3-4 minutes (shifting occasionally). In the final 2-3 minutes, add the smoky spice mix and fry until fragrant. Reduce the heat and add the white wine to deglaze the pan. Add the diluted stock and simmer until reduced, 2-3 minutes. Remove the pan from the heat and mix through the cashew nut cream cheese, ½ of the yeast, ½ of the Corn and the tofu. Mix through the Spinach and season well.
BEST EVER BOWL
Bowl up the bulgur wheat and top with the tofu mixture. Scatter over the remaining Corn and finish with dollops of the chimichurri sauce and a crack of black pepper. Dig in, Chef!
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. Dilute the stock with 100ml [200ml]|#7DA0D7 of hot water and set aside.
TOFU
Drain the tofu and slice into 2cm thick slabs. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside.
Veggie MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 3-4 minutes (shifting occasionally). In the final 2-3 minutes, add the smoky spice mix and fry until fragrant. Reduce the heat and add the white wine to deglaze the pan. Add the diluted stock and simmer until reduced, 2-3 minutes. Remove the pan from the heat and mix through the cashew nut cream cheese, ½ of the yeast, ½ of the Corn and the tofu. Mix through the Spinach and season well.
BEST EVER BOWL
Bowl up the bulgur wheat and top with the tofu mixture. Scatter over the remaining Corn and finish with dollops of the chimichurri sauce and a crack of black pepper. Dig in, Chef!
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside. Dilute the stock with 300ml [400ml]|#7DA0D7 of hot water and set aside.
TOFU
Drain the tofu and slice into 2cm thick slabs. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside.
Veggie MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the smoky spice mix and fry until fragrant. Reduce the heat and add the white wine to deglaze the pan. Add the diluted stock and simmer until reduced, 4-5 minutes. Remove the pan from the heat and mix through the cashew nut cream cheese, ½ of the yeast, ½ of the Corn and the tofu. Mix through the Spinach and season well.
BEST EVER BOWL
Bowl up the bulgur wheat and top with the tofu mixture. Scatter over the remaining Corn and finish with dollops of the chimichurri sauce and a crack of black pepper. Dig in, Chef!
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside. Dilute the stock with 300ml [400ml]|#7DA0D7 of hot water and set aside.
TOFU
Drain the tofu and slice into 2cm thick slabs. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season.
CHARRED Corn
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside.
Veggie MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the smoky spice mix and fry until fragrant. Reduce the heat and add the white wine to deglaze the pan. Add the diluted stock and simmer until reduced, 4-5 minutes. Remove the pan from the heat and mix through the cashew nut cream cheese, ½ of the yeast, ½ of the Corn and the tofu. Mix through the Spinach and season well.
BEST EVER BOWL
Bowl up the bulgur wheat and top with the tofu mixture. Scatter over the remaining Corn and finish with dollops of the chimichurri sauce and a crack of black pepper. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R186.56
for 4 servings · R46.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 200 gWhole Spinach 350 g 350 g at R22.99 · 57% of packR13.14
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Nutritional Yeast needs 40 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Vegetable Stock needs 30 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 6% of packR2.40
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Smoky Spice Mx
- Pesto Princess Chimichurri Sauce
- Non-GMO Tofu
- Cashew Nut Cream Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Charred Sweetcorn & Chimichurri Bowl?
The preparation time for Charred Sweetcorn & Chimichurri Bowl with a creamy cashew nut cream cheese & tofu is between 25 and 35 minutes.
What is the total time required to make Charred Sweetcorn & Chimichurri Bowl with a creamy cashew nut cream cheese & tofu?
The total time required to make Charred Sweetcorn & Chimichurri Bowl with a creamy cashew nut cream cheese & tofu is between 30 and 40 minutes.
How many servings does Charred Sweetcorn & Chimichurri Bowl provide?
4 servings
What are the main ingredients in Charred Sweetcorn & Chimichurri Bowl?
Bulgur Wheat, Cashew Nut Cream Cheese, Corn, Non-GMO Tofu, Nutritional Yeast, Onion, Onions, Pesto Princess Chimichurri Sauce, Smoky Spice Mx, Spinach, Vegetable Stock, White Wine
What is the nutritional information of Charred Sweetcorn & Chimichurri Bowl?
Calories: 622, Carbs: 93 grams, Fat: grams, Protein: 29.4 grams, Sugar: 12 grams, Salt: 1465 grams
How do I prepare Charred Sweetcorn & Chimichurri Bowl?
BEST EVER BOWL: Bowl up the bulgur wheat and top with the tofu mixture. Scatter over the remaining corn and finish with dollops of the chimichurri sauce and a crack of black pepper. Dig in, Chef! VEGGIE MEDLEY: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 3-4 minutes (shifting occasionally). In the final 2-3 minutes, add the smoky spice mix and fry until fragrant. Reduce the heat and add the white wine to deglaze the pan. Add the diluted stock and simmer until reduced, 2-3 minutes. Remove the pan from the heat and mix through the cashew nut cream cheese, ½ of the yeast, ½ of the corn and the tofu. Mix through the spinach and season well. CHARRED CORN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside. TOFU: Drain the tofu and slice into 2cm thick slabs. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season. BEGIN THE BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. Dilute the stock with 100ml [200ml]|#7DA0D7 of hot water and set aside.
What should be prepared from my kitchen to make Charred Sweetcorn & Chimichurri Bowl?
Bulgur Wheat, Cashew Nut Cream Cheese, Corn, Non-GMO Tofu, Nutritional Yeast, Onion, Onions, Pesto Princess Chimichurri Sauce, Smoky Spice Mx, Spinach, Vegetable Stock, White Wine
How many calories does Charred Sweetcorn & Chimichurri Bowl have?
622 calories
How much fat content does Charred Sweetcorn & Chimichurri Bowl have?
grams