What you'll be getting:

Baked Tofu with Wild Rice and Kale

Per Serving

135 g wild rice (par-cooked in water, nutritional yeast, salt, pepper, fines herbes) 

150 g tofu (soaking in seasoning sauce) 

100 g veggies (kale, green onions, purple sprouting broccoli- tossed in a little seasoning sauce) 

2 T seasoning sauce (lemon juice, white wine vinegar, grapeseed oil, fines herbes, nutritional yeast, salt, pepper, garlic) 

 

Equipment needed: oven-safe pot (or casserole dish) large enough for rice, lined sheet pan

 

Preheat oven to 400.

As you are waiting for the oven to reach 400. Strain the tofu. You don't want too much extra liquid on the sheet pan. 

Next, place the tofu and veggies on the sheet pan. 

Put the rice in an oven-safe pan, or casserole dish, that has a lid. 

Add 1/4 c. of water (per serving) to the rice. 

Mix slightly to make sure all of the rice has a bit of water on it. 

Place everything in the oven and set a timer for 20 minutes. 

When your timer goes off, pull everything from the oven. Add the veggies to the rice. Then drizzle half of the seasoning sauce over the rice and veggies and mix together. 

Plate up the rice and veggies and then top with the tofu. Finish by drizzling the remaining sauce over the tofu. From start to finish this dinner takes 25 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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