Wild Rice Pilaf with Tofu & Balsamic Mushroom Vinaigrette: Tofu recipe by Carly

Chef Carly's favorite dish to bring to a pot luck. Mix it up by using what's fresh from your local farmer's market.

Wild Rice Pilaf with Twin Oaks Italian Herb Tofu

Chef Carly has dreamed up another amazing tofu recipe—Wild Rice Pilaf with Twin Oaks Italian Herb Tofu and Balsamic Mushroom Vinaigrette. It’s her favorite tofu recipe to bring to a pot luck. She says it will totally impress all your friends, and we know it to be true! Twin Oaks Tofu is certified USDA Organic and NON-GMO, made using local, organic NON-GMO soybeans grown in Virginia. This version of the dish takes advantage of what is  fresh and available now (mushrooms and zucchini), but you can mix it up with seasonal ingredients from your local farmer’s market. As Carly says, “You can serve it all year round, and trust me, you’ll want to!”


Wild Rice Pilaf with Twin Oaks Tofu and Balsamic Mushroom Vinaigrette: Twin Oaks Tofu recipe by Carly

Prep Time: 15 minutes

Cook Time: 1 hour

Serves: 6 servings

Lifestyle: Vegan, vegetarian

Wild Rice Pilaf with Twin Oaks Tofu and Balsamic Mushroom Vinaigrette: Twin Oaks Tofu recipe by Carly

Chef Carly reveals her favorite dish to bring to a pot luck—a rich and savory pilaf dish that will totally impress all of your friends! Use Twin Oaks Extra Firm Tofu for the best results, but take advantage of the fresh seasonal produce at your local farmer's market to be creative. As she says, "You can serve it all year round, and trust me, you'll want to!"


  • 2 cups of wild rice
  • 1 oz package of crimini mushrooms, sliced
  • 1½ large white onions, sliced lengthwise
  • 1 pound of Twin Oaks Extra Firm Italian Herb Tofu, cut into 1 inch cubes
  • ¾ cup pumpkin seeds, lightly toasted
  • 1 large zucchini
  • 4
  • For the vinaigrette:
  • ¼ cup balsamic vinegar
  • ¾ cup olive oil
  • 1 tsp chopped thyme
  • 1 tsp chopped oregano


    Carly Explains It All: How to make perfect Wild Rice
  1. In a large pot of water bring about 2 quarts of water and a teaspoon of salt to a boil. Add rice and boil for about 45 minutes or until the rice splits open and becomes soft.
  2. Drain rice and place on a baking sheet to cool, but be sure to add a bit of water (about a ½ cup) back to the rice so it does not dry out.
  3. For the pilaf:
  4. In an large saute pan heat about a tablespoon of oil. When the oil is shimmering and shows a wavy pattern when you swirl it, you are ready to cook the mushrooms. Carefully load the pan with as many mushrooms as will fit in one layer. Don't overcrowd or they will get soggy and not brown. They will sizzle immediately. Don’t touch them! After a minute or two, carefully lift a few from different areas of the pan. If they’re showing a nice golden brown color, success! Flip them over and wait for another minute or two. Then take them out of the pan and sprinkle with a bit of salt and pepper and set aside. Do this to all of the mushrooms.
  5. For the vinaigrette:
  6. Combine the balsamic vinegar, herbs and a ¼ cup of the seared mushrooms in a blender. Blend until smooth, and while still blending slowly incorporate the olive oil. When it is all a homogenized mixture, stop blending and season with salt and black pepper. Place in a large bowl.
  7. Cook the tofu:
  8. Preheat oven to 350 degrees. In a bowl, toss the tofu squares in olive oil, and place on a baking pan and put in the oven. After approximately 15 minutes flip the tofu over and let cook for 15 more minutes or until the tofu is crispy on all sides.Take out of the oven and toss with the balsamic vinaigrette.
  9. Carly Tips: How to make perfect Carmelized Onions
  10. Heat a large saute pan (large enough that your onions can spread out in one even layer) over medium high heat. Add the oil to the pan and heat until it is simmering. Add the sliced onions and toss them around so they’re all nicely coated with the oil. They should sizzle a bit. At this point you may want to turn your pan down a little.The trick to caramelizing onions is doing it low and slow. The onions should slowly soften and release moisture.
  11. For the first 5-10 minutes of cooking, you will need to stir them every few minutes so they cook evenly and don’t burn. After 10-20 minutes they should be quite soft and starting to become golden. After 20-30 the brown color increases, but don’t stop yet! If you let them get darker they will become richer and sweeter. When they are done they should be incredibly soft, sweet, and golden brown.
  12. 4
    Final step! Put the dish together:
  13. Lightly saute the zucchin, and add to the bowl with the tofu. Add the pumpkin seeds, caramelized onions, mushrooms and wild rice. Mix until combined and season with salt and pepper if needed.