Vegetable & Tofu Rice with Chimichurri

Cook up Knorr’s delicious Vegetable & Tofu Rice with Chimichurri. A recipe that’s quick and easy to make but healthy to eat!

Makes : Yield_value_display4 Yield_measureservings Prep10 minsCook15 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

390

Total Fat

20g

Saturated Fat

3.5g

Cholesterol

5mg

Sodium

570mg

Total Carbs

37g

Dietary Fiber

3g

Sugars

4g

Protein

15g

Calcium

281mg

Iron

4mg

Potassium

356mg

Ingredients
  1. 4 Tbsp. olive oil, divided
  2. 1/4 cup finely chopped fresh cilantro
  3. 1/4 cup finely chopped fresh parsley leaves
  4. 1 Tbsp. red wine vinegar
  5. 1 clove garlic, finely chopped
  6. 1 package (12 oz.) firm tofu, cut into 1-inch chunks
  7. 2 medium yellow squash, cut into large dice
  8. 2 cups water
  9. 1 package Knorr® Rice Sides™ - Rice Medley
  10. 3 cups baby spinach leaves

Directions

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1. COMBINE 3 Tbsp. olive oil, cilantro, parsley, vinegar, garlic and if desired, salt and pepper in medium bowl; set aside.

2. SEASON tofu, if desired, with salt and pepper. Heat remaining oil in large nonstick skillet over medium-high heat and cook tofu, stirring occasionally, until lightly golden, about 3 minutes. Remove and set aside.

3. ADD squash to same skillet and cook 1 minute. Add water and Knorr® Rice Sides™ - Rice Medley to same skillet and bring to a boil. Reduce heat and simmer covered 7 minutes or until rice is tender. Stir in tofu and spinach; let stand covered 2 minutes. Serve with chimichurri; now it's delicious. Dig in!