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What You’ll Use
Chopped roasted baby broccoli
Sprouted whole-grain tortillas
Spicy yuba noodles
In a bowl, toss three-quarters of the chopped baby broccoli with 2 tablespoons teriyaki sauce to combine (reserving the rest of the baby broccoli for the minestrone). To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a towel to steam through and keep warm. Meanwhile, roughly chop a handful of cashews. Chop a handful of cilantro, including some of the stems. To build the wraps, place the tortillas on plates, generously mound with the baby broccoli and yuba noodles, and scatter with cashews and cilantro. Tuck in the ends and roll them up snugly, and serve warm.
Preheat the oven to 400°F. Line 2 sheet pans with parchment or foil. Trim the baby broccoli. Pile it on one of the prepared pans, drizzle with 2 tablespoons vegetable oil, season with salt and pepper, and toss to coat.
Transfer the pan to the oven and roast until the baby broccoli is just tender and browned around the edges, about 12 to 15 minutes. Let cool. Roughly chop half of the baby broccoli, transfer to an airtight container, and refrigerate. Leave the remaining roasted baby broccoli whole, transfer to another airtight container, and refrigerate.
To prep the tofu, remove the tofu from the packaging, and place it between paper towels, gently pressing to remove any excess moisture. Cut the tofu into large dice. In a bowl, toss the tofu with ¼ cup of the teriyaki sauce and 2 tablespoons vegetable oil.
Chop the sweet potatoes into bite-size pieces about ½-inch thick. Toss the sweet potatoes with 2 tablespoons vegetable oil, and season with salt and pepper. Arrange the sweet potatoes on half of the remaining prepared pan, and the marinated tofu on the other half.
Transfer the pan to the oven and bake until the tofu and sweet potatoes are browned, flipping once during cooking, 25 to 30 minutes. Let cool, transfer to airtight containers, and refrigerate.
To prep the minestrone, remove the stems from the mustard greens and chop the leaves. Transfer the mustard greens to an airtight container and refrigerate. Chop 4 cloves of garlic. Rinse and drain the cannellini beans.
Meanwhile, bring a large pot of salted water to a boil. Add 1 cup of the pasta and cook until al dente, 8 minutes or according to package instructions. Drain the pasta, drizzle with 1 tablespoon olive oil, and toss to separate the pieces. Let cool, transfer to an airtight container, and refrigerate.
Return the pot to medium-high heat, and warm 2 tablespoons olive oil. Add the mirepoix, season with salt, and sauté until soft, 5 minutes. Add the garlic and a pinch of chile flakes, if you want a kick, and stir until fragrant, 30 seconds.
Add the cannellini beans and vegetable broth, bring to a simmer, and cook to let the flavors meld, 10 minutes. Season with salt and pepper to taste, if needed. Let cool, transfer to an airtight container, and refrigerate.