With just 3 main ingredients, Simple Spinach Tofu With Turmeric Rice was an absolute hit this week!
Sometimes, all you need is a warm bowl filled with simple, healthy, comforting whole foods. But we’re not giving up on taste here. The squeezed lemon juice that I add on top of the spinach?? It just puts this dish over the top. And it’s all ready in 30 minutes!
Oh, and did I mention super affordable too? We started this new budget and let me tell you, this recipe makes cooking on a budget look so darn easy. We can easily stock up on brown rice, tofu and spinach from Costco. We usually have brown rice at least once or twice a week. Buying large bags of rice costs our family like less than $30 a year! Talk about stretching that dollar. This will definitely be a favorite in 2016.
So you start by cooking your rice. I add broth for flavor and turmeric for color. As the rice is cooking, brown your tofu squares over medium-high heat to your liking. Let them cook on the 1st side for about 10 minutes. Add grated fresh ginger and any other dry seasoning of your choice. Just pick and choose from your pantry. Then, flip the squares and let them cook for an additional 5 minutes. Remove from heat onto a paper towel to soak up the oil.
Add your spinach one cup at a time to the same pan with additional spices to your liking until wilted, about 5 minutes.
In a serving bowl, add rice then top with spinach on one side and tofu on the other. Sprinkle with some sesame seeds and generously squeeze lemon juice on top of the spinach and enjoy! Even my toddler enjoyed it! 🙂
This is so easy, tasty and practical → you’ll be kissing those ridiculously time consuming recipes you pinned earlier today goodbye! 😉
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Simple Spinach Tofu With Turmeric Rice
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4
Description
With just 3 main ingredients, Simple Spinach Tofu With Turmeric Rice is an easy, tasty and practical meal you’ll be adding to your favorites this year!
Ingredients
Rice
- Brown Rice – 1 cup.
- Vegetable Broth – 2 cups.
- Turmeric – 1/2 tsp.
Tofu & Spinach
- Tofu – 14 oz package, Firm, cut into squares.
- Olive Oil – 3 tbsp.
- Spinach – 6 cups.
- Ginger – freshly grated, to taste.
- Salt & Pepper – to taste.
- Dry Seasoning of Choice – to taste
- Lemon Juice – freshly squeezed, to taste.
- Sesame Seeds – to taste.
Instructions
Rice
- Add all ingredients to a medium sized pot and bring to a boil.
- Stir once, lower heat and simmer covered for 20 minutes or until water is absorbed.
- Fluff before serving.
Tofu & Spinach
- Over medium-high heat, heat olive oil in a deep pan then add tofu in one single layer. May need to cook in batches.
- Top with grated ginger as well as spices to taste.
- Cook until lightly browned, flipping once. About 15 minutes.
- Remove tofu and place on paper towel.
- Add spinach to same pan, one cup at a time until wilted. Season with salt and pepper to taste.
Serving Suggestion
- In a serving bowl, add rice then top with spinach on one side and tofu on the other.
- Add some sesame seeds and generously squeeze lemon juice on top of the spinach and serve!
Simple Spinach Tofu With Turmeric Rice
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How many calories
Hi Tiffany! Thanks for stopping by. This is such a light meal at around 240-250 calories (depending on spices & how many sesame seeds you use) per serving. Let me know if you try it!! Enjoy.
Hi! How would I cook the brown rice in a rice cooker? Do I substitute the water for broth? Thanks!
Hi Kara! Thanks for stopping by. Yes, you can substitute the water for broth. I believe you’ll need to add an extra cup of broth for brown rice if using a rice cooker. Let me know how it turns out!
Great recipe, can’t wait to try! What are your go-to dry seasonings for this?
Thanks Jenna!! I usually use Costco’s Kirkland organic no-salt seasoning. It’s a mixture of 21 spices. My toddler loves this recipe. If making for just me & hubby, I add some paprika in there to spice it up a bit.
That sounds great, I’ll have to try it! I made this a couple days ago and LOVED it. I used a bit of cumin, fennel seeds, chili powder 🙂
Yum!!! Glad you loved it & I love cumin! 🙂
I added onion and mushroom to the spinach. Mmmmm.
Mmmm that sounds so good! I love mushrooms! 🙂
I am a bit envious that your children are eating this healthy food. I am a vegan, but my daughter has turned SUPER picky. This was a tasty recipe. Thank you.
Thanks, Melissa for the feedback! Glad you liked my recipe. How old is your daughter? My son is 5 now and goes through phases. He’s stubborn at times and doesn’t want to try new things convinced he wouldn’t like them….but once we convince him to try just one bite, he ends up changing his mind…declaring he LOVES it….ahhhh kids…. 😛
Hi, I was wondering if you had a full nutrition facts set for this recipe?
Love this recipe! Thank you.
Love this recipe! Make it often, thank you.
Hi is it necessary to squeeze dry the tifu or not? Mine was frozen.. thank you!
Hi Myra! Sorry I’m late to respond but curious if you tried this recipe? I’ve never tried using frozen tofu but found this online and hope this helps. “If you froze a whole block and are anxious to use it, you can simmer the frozen block in water for 15 minutes before cubing. Squeeze or pat any excess water out of the thawed tofu, then use as you please.”
This is so good! We really enjoyed it and will make it again.