Vegetable & Tofu Rice with Chimichurri

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!
  • 15 mins

    Cooking Time

  • Difficulty

  • 10 mins

    Prep Time

  • 4 People


  • 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 Sides™ - Rice Medley
  • 3 cups baby spinach leaves

  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!

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 390.0
Calcium (g) 281.0 mg
Carbohydrates (g) 37.0 g
Cholesterol (g) 5.0 mg
Fat (g) 20.0 g
Fiber (g) 3.0 g
Iron (g) 4.0 mg
Potassium (g) 356.0 mg
Protein (g) 15.0 g
Saturated Fat (g) 3.5 g
Sodium (g) 570.0 mg
Sugars (g) 4.0 g
Trans Fat (g) 0.0 g

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