Sautéed Brussels Sprouts & Broccolini With Pesto & Wild Rice

To make the pesto, place all the ingredients in a food processor and pulse until combined to your preferred texture. You may need to scrape down any mixture that rises up the sides.

To make the rice and vegetables, cook the rice according to the package instructions.

Warm a frying pan over medium heat and add the oil and garlic. Fry for 1-2 minutes, then add the tofu. Fry on both sides for 5 minutes, or until golden brown. Remove from the pan.

Place the mushrooms, broccolini, sprouts, and 2 tbsp of water in the same pan. Sauté until tender, about 5 minutes.

Remove from the heat, then add the tofu back in and stir in the pesto to warm.

Plate the warm rice and top with the tofu and vegetables.