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