Wild Rice, Clementine Tofu Bowls with Parsley Butter

A winter-inspired bowl recipe with pan-fried tofu, wild rice, clementines, and a bright parsley garlic compound butter.

For the Parsley Butter:
1 cup fresh flat-leaf parsley, chopped
1 clove garlic, minced
Zest of 1 lemon
½ teaspoon sea salt
1 teaspoon ground black pepper
3 tablespoons unsalted butter, room temperature

For the Bowls:
½ cup uncooked wild rice
½ teaspoon sea salt
1 (350 gram/12 ounce) package extra-firm tofu, drained and cut into ½-inch cubes
3 clementines, peeled, segments separated, room temperature
1 recipe Parsley Butter, divided (see above)

View the full recipe at Yummy Beet →