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!
Calories
390 (1 serving)
Total Fat
20g (1 serving)
Saturated Fat
3.5g (1 serving)
Cholesterol
5mg (1 serving)
Sodium
570mg (1 serving)
Total Carbs
37g (1 serving)
Dietary Fiber
3g (1 serving)
Sugars
4g (1 serving)
Protein
15g (1 serving)
Calcium
281mg (1 serving)
Iron
4mg (1 serving)
Potassium
356mg (1 serving)
- 4 tbsp. olive oil, divided
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh parsley leaves
- 1 tbsp. red wine vinegar
- 1 clove garlic, finely chopped
- 1 package (12 oz.) firm tofu, cut into 1-inch chunks
- 2 medium yellow squash, cut into large dice
- 2 cups water
- 1 package Knorr® Rice Medley Side
- 3 cups baby spinach leaves
Directions
Print1. 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!
