Vegetable & Tofu Rice with Chimichurri

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

Calories

380

Total Fat

20g

Saturated Fat

3.5g

Cholesterol

5mg

Sodium

540mg

Total Carbs

36g

Dietary Fiber

2g

Sugars

4g

Protein

14g

Vitamin D

14mcg

Calcium

241mg

Iron

3mg

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!