Wild Rice with Truffle Oiled Kale and Tofu
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Cup Wild Rice
  • 4 Cups Vegetable Stock
  • 1 Bunch Lacinato Kale
  • 1 Container Baby Bella Mushrooms
  • 1-2 Roasted Garlic Cloves
  • 2 Tablespoons Truffle Oil
  • 1 Brick Firm Tofu
  • 2-4 Tablespoons Nutritional Yeast
  • 2 teaspoon Kosher Salt
  • 1 teaspoon Garlic Granules
  • Olive Oil
Method
  1. Preheat Oven to 400°
  2. Tofu - Drain tofu and press it with paper towels. Weigh it down with a couple of plates to squeeze the moisture out. Set it aside for 1 about hour in advance.
  3. Wild Rice - Rinse 1 cup of wild rice. Bring wild rice and 4 cups of vegetable stock to a boil, turn down and simmer uncovered for 45-60 min, stirring occasionally.
  4. Tofu - Cut tofu into cubes (1 inch), spray cast iron skillet with oil and arrange cubes so they are not touching. Spray/brush tofu with oil and sprinkle with kosher salt and garlic granules. Place in oven and flip every 15 mins for an hour. Season cubes at each flip.
  5. Vegetables - Cut Kale and sautee. Cut mushrooms and add to the pan when kale is about done cooking. Season with salt and pepper to taste. Incorporate Truffle oil.
  6. Combine the vegetable mixture with the wild rice.
  7. Remove tofu from oven and allow it to cool for about 5 minutes.
  8. Sprinkle nutritional yeast on the baked tofu and mix it around to create a bread-like coating.
  9. Serve rice and vegetables and top with tofu.
Recipe by Meanwhile B at httpwww.meanwhileb.com/wild-rice-with-truffled-kale-tofu/