Himalayan Tofu and Spinach Sauté with Lemon Rice

Himalayan Tofu and Spinach Sauté with Lemon Rice

Firm tofu and fresh spinach quickly sautéed with ginger, garlic, and turmeric, complemented by bright, lemon-infused basmati rice for a refreshing and protein-rich complete meal.

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Ingredients

Instructions

  1. Combine 2 cups basmati rice with 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. While the rice cooks, in a large skillet or wok, heat 3 tablespoons olive oil over medium-high heat. Add the diced 16 ounces firm tofu and cook for 5-7 minutes, stirring occasionally, until golden brown on most sides. Remove tofu from skillet and set aside.
  3. Add the thinly sliced 1 yellow onion to the same skillet and sauté for 3 minutes until softened.
  4. Add the minced 3 cloves garlic and grated 1 inch fresh ginger to the skillet. Cook for 1 minute until fragrant.
  5. Stir in 1/2 teaspoon ground turmeric and cook for 30 seconds.
  6. Add the rinsed 10 ounces fresh spinach to the skillet in batches, stirring until it wilts, about 2-3 minutes total. Return the cooked tofu to the skillet. Stir in 1/2 teaspoon salt.
  7. Once rice is fluffed, stir in the juice from 2 medium lemons and 1 tablespoon lemon zest. Toss gently to combine.
  8. Serve the Tofu and Spinach Sauté over the lemon rice. Garnish with chopped 1/4 cup fresh cilantro if desired.

Notes

Ensure tofu is pressed well to remove excess water, which helps it brown better. Adjust the amount of lemon juice to your taste preference.

Nutrition (per serving)