Name: Braised Black Beans with Turmeric Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 tbsp dry jasmine rice; 6 tbsp water; 0.5 tsp ground turmeric; 0.75 cup canned black beans; 5 oz extra firm tofu; 3 tbsp nutritional yeast; 1 tsp hemp hearts; 0.5 tsp extra virgin olive oil; 0.25 tsp ground ginger; 1 clove garlic; 1 cup fresh baby spinach; 0.25 cup low-sodium vegetable broth; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

504 calories

Protein: 36g; 27% of calories
Carbs: 68g; 52% of calories
Fat: 12g; 21% of calories

Instructions

Prep 10 min · Cook 20 min

Rinse the jasmine rice under cold water until the water runs clear.
In a small pot, combine the rice, water, and turmeric. Bring to a boil, then cover and simmer on low heat for 15 minutes.
While the rice cooks, mince the garlic and crumble the extra firm tofu into bite-sized pieces.
Heat the extra virgin olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the crumbled tofu, ground ginger, sea salt, and black pepper to the skillet. Sauté for 4 minutes until the tofu is slightly firm and golden.
Stir in the black beans and vegetable broth. Simmer for 5 minutes until the liquid thickens into a light sauce.
Fold in the nutritional yeast and baby spinach, stirring for 1-2 minutes until the spinach is wilted and vibrant.
Fluff the golden turmeric rice with a fork and serve the braised beans on top.
Garnish with the hemp hearts for added texture and serve immediately.

Nutrition

Ingredients

Instructions

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