Name: Tofu and white bean bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 tbsp basmati rice; 1/4 cup water; 5 oz firm tofu, cubed; 1/2 (15-oz) can cannellini beans, drained and rinsed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1/4 tsp smoked paprika; 1/2 tsp salt; 1 oz fresh spinach; 3/4 tsp lemon juice; 1 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. While the rice simmers, proceed with the next steps. When finished, remove from the heat and let rest covered for 5 minutes.
Wrap the whole block of tofu in a clean kitchen towel and place it on a flat surface. Set a heavy pan or a heavy book on top and let press for 15 minutes to release excess water. When finished, cut the tofu into 1-inch cubes and pat very dry.
Heat the olive oil in a nonstick skillet over medium-high heat. Add the tofu in a single layer and cook undisturbed for 2 minutes. Continue to cook for 6 to 8 minutes more, turning the cubes often, until most sides are golden brown and a crust has formed. Done when golden on at least 3 sides.
Reduce the skillet heat to medium. Stir in the garlic, smoked paprika, and the remaining salt. Cook for 1 minute until the garlic is fragrant but not burnt. Add the white beans and toss to coat, cooking for 2 to 3 minutes until the beans are heated through.
Add the spinach to the skillet and toss for 1 minute until just wilted. Stir in the lemon juice and remove from the heat.
Fluff the rice with a fork and place it in a shallow bowl. Top with the tofu and bean mixture and garnish with the chopped parsley.

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Ingredients

Instructions

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