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Kashi® Spring Vegetable Pilaf with Roasted Tofu Recipe

Recipe__0006_34_Spring Vegetable Pilaf with Roasted Tofu

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Prep Time: 90 min

Total Time: 120 min

Servings: 6

This is a recipe worth celebrating. The pilaf has a tender but chewy texture and a complex flavor showcased by a mushroom broth and at least five different roasted spring vegetables. You can mix and match vegetables as you like — leave out one and use more of another, or try green beans instead of asparagus (they take only 10 minutes to roast). The pilaf comes with tofu, marinated and roasted antipasto style, for a main course. Using the leftover tofu marinade to dress the vegetables right before roasting adds extra flavor with less chopping. This recipe is vegan.


  • 4 cups water
  • 1/2 ounce dried porcini or shiitake mushrooms
  • 1 1/2 teaspoons natural sea salt, divided
  • 2 packages (14 oz. each) firm water-packed tofu
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons sherry or other wine vinegar (preservative free)
  • 3 cloves organic garlic, minced
  • 2 teaspoons finely chopped fresh rosemary, thyme, oregano, or a mix of herbs
  • 12 ounces organic asparagus spears, trimmed and cut into 2-inch lengths
  • 4 to 6 organic spring carrots, sliced ½ inch thick (about 1 cup)
  • 1 cup organic corn kernels
  • 1 cup organic fava beans or organic peas (or frozen organic edamame or peas), cooked
  • 2 tablespoons thinly sliced organic green onion or chives
  • Dash red chile flakes
  • 2 packets (6.5 oz. each) Kashi® 7 Whole Grain Pilaf


1. In medium saucepan combine water and mushrooms. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes. Remove mushrooms from liquid. Set aside. Filter liquid through a paper coffee filter to remove sediment. Set liquid aside.

2. Add water to mushroom liquid, if necessary, to equal 4 cups. In clean medium saucepan combine liquid, Kashi® 7 Whole Grain Pilaf and 1 teaspoon of the salt. Bring to boiling. Reduce heat. Simmer, covered, about 25 minutes or until grains a cooked through, but still a bit chewy. Continue cooking over low heat, stirring often, until remaining liquid evaporates. Cover and keep warm.

3. Meanwhile, preheat oven to 400°F. Lightly grease two 15 x 10 x 1-inch baking sheets. Set aside.

4. In a small bowl combine olive oil, vinegar, herbs, garlic, chile flakes and the remaining 1/2 teaspoon salt.

5. Drain tofu on paper towels. Cut lengthwise into 1-inch slices. Cut each slice in half to make squares. Place tofu in shallow pan. Pour olive oil mixture over tofu, completely covering tofu. Let stand at room temperature for 30 minutes or cover and refrigerte for up to 12 hours, turning once during marinating time.

6. Drain tofu, reserving marinade. Place tofu on one of the prepared baking sheets. Toss some of the reserved marinade with asparagus and carrots, then arrange on the other prepared baking sheet. Repeat with the remaining marinade and the corn. Place corn on the baking sheet in a separate area. Bake, uncovered, for 10 minutes. Remove corn. Stir asparagus and carrots. Turn tofu. Bake, uncovered, about 10 minutes more or until vegetables are cooked through and tofu is slightly browned.

7. Chop the reserved mushrooms. In large bowl combine mushrooms, pilaf, corn, asparagus, carrots, fava beans and green onions. Serve pilaf topped with the tofu squares.