Crispy Tofu with Chimichurri Aioli

and wild rice and broccolini

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Soy

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You're wild, man. Full of adventure and the spice of life. So you don't just eat rice, you eat wild rice, packed with flavorful seasonings. You don't just slice up your tofu and throw it on your wild rice. You crisp it up in the frying pan, adding garlic and parsley for some extra exciting flavor. And you don't just stir together any old mayo and spice for dressing. You marry chimichurri and aioli for a spicy, yet creamy, kick.

In Your Box (serves 2)

  • Info
    ½ cup Seasoned Wild Rice Blend
  • 6 oz. Broccolini
  • 3 oz. Grape Tomatoes
  • 1 Shallot
  • ½ oz. Parsley
  • 2 Garlic Cloves
  • Info
    12 oz. Extra Firm Tofu
  • Info
    1½ oz. Mayonnaise
  • 1 tsp. Dried Oregano
  • ¼ tsp. Red Pepper Flakes

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    603
  • Carbohydrates
    51g
  • Fat
    35g
  • Protein
    23g
  • Sodium
    1381mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Cook the Wild Rice

    Bring a medium pot with wild rice and 1½ cup water to a boil over high heat. Lower to a simmer, cover, and cook until water is absorbed, 17-20 minutes. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim bottom end from broccolini and cut into 1" lengths. Halve grape tomatoes. Peel and halve shallot. Slice halves into thin strips. Stem and mince parsley. Mince garlic.

  • 3

    Roast the Vegetables

    Toss broccolini, grape tomatoes, shallot, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast until tender and charred, 10-12 minutes. While vegetables roast, cook tofu.

  • 4

    Prepare the Tofu and Aioli

    Cut tofu in 1" dice. In a small mixing bowl, combine mayonnaise, parsley (reserve a pinch for garnishing tofu), 1 Tbsp. water, oregano, red pepper flakes (to taste), and a pinch of salt and pepper. Refrigerate until plating.

  • 5

    Cook the Tofu

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add tofu to hot pan and cook undisturbed until lightly browned, 3-4 minutes. Add garlic and stir occasionally until tofu is completely browned, 3-4 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove from burner and garnish with remaining parsley.

  • 6

    Plate the Dish

    Place wild rice on a plate or a shallow bowl. Add roasted vegetables and tofu. Drizzle plate with aioli.

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