Chive Tofu and Wild Rice
with Buttery Green Beans
A classic 1-2-3 meal is sometimes all you need to please the whole family. Buttery green beans, savoury wild rice and chive-seasoned tofu are what you'll find in this elevated weeknight veggie dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
½ cup
Wild Rice Medley
170 g
Green Beans
7 g
Chives
1 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Chicken Broth Concentrate
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425 ˚F. Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Wash and dry all produce. Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove from heat. Set aside, still covered.
Thinly slice chives.Trim green beans.Stir together half the chives, cream cheese and 1 tbsp (2 tbsp) softened butter in a small bowl. Set aside.
Pat tofu dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have 2 square tofu "steaks" per block.) Season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side.
Transfer pan-seared tofu to a parchment-lined baking sheet.Top tofu halves with cream cheese-chive filling. Bake in the middle of the oven until filling has melted, 3-4 min.
Reheat the same pan over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then green beans. Cook, stirring occasionally, until starting to soften, 5-6 min. Season with salt and pepper.Reduce heat to medium, then add 2 tbsp (4 tbsp) butter. Cook, stirring often, until beans are coated and cooked through, 2-3 min.
Fluff rice with a fork. Season with salt and pepper, to taste. Divide rice, tofu and green beans between plates. Sprinkle remaining chives over top. Sprinkle crispy shallots over green beans.
