What you'll be getting:

Baked Tofu with Veggies and Rice

Per Serving

100 g tofu (marinating in seasoning sauce)

100 g veggies (cabbage, broccolini, and carrots, tossed in sauce)

3/4 c cooked wild rice blend 

2 T seasoning sauce (grapeseed oil, fines herbes, nutritional yeast, lemon juice, salt, and pepper) 

Equipment needed: 1-2 sheet pans

Preheat oven to 425

Place veggies and tofu on a lined sheet pan, drain liquid from tofu before placing on sheet pan. For 3-4 servings, I suggest 2 sheet pans, one for veggies and one for tofu. Place in the oven when it reaches 425. 

The rice is completely cooked and just needs to be warmed. This can be done in a microwave, or in a pot with a little water added (just enough to hydrate the rice a bit, it will evaporate when heated). When rice is warm, transfer to a plate and top with the veggies and tofu. Drizzle the sauce on top to finish the dish. From start to finish this dinner takes roughly 15 minutes. Enjoy! 

Cook for 10-15 minutes. When ready, tofu will look "puffed up" and there will be some caramelization on the veggies. 

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

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