Meal Kit
Crispy Tofu with Chimichurri Aioli
and wild rice and broccolini
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Eggs, Soy
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Under %{max_calories} caloriesVegetarian
Chef
David Padilla
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)
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12 oz. Extra Firm Tofu
- 6 oz. Broccolini
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½ cup Seasoned Wild Rice Blend
- 3 oz. Grape Tomatoes
- 1 Shallot
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1½ oz. Mayonnaise
- ½ oz. Parsley
- 2 Garlic Cloves
- 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.
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Nutrition (per serving)
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Calories600
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Carbohydrates48g
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Net Carbs39g
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Fat36g
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Protein21g
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Sodium1360mg
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
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Wild Rice
Bring a medium pot with wild rice and 11/2 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.
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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.
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3 Roast the Vegetables
Toss broccolini, grape tomatoes, shallot, 2 tsp. olive oil, 1/4 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.
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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.
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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 1/4 tsp. salt and a pinch of pepper. Remove from burner and garnish with remaining parsley.
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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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