Ingredients (use vegan versions):
- 1 block of tofu (approx 300gm)
- 3 cups of cooked brown or white rice (1 cup uncooked)
- 1 bunch of fresh English spinach
- half bunch of fresh coriander
- A dusting of tumeric
- 2 tablespoon olive oil
- 2 tablespoon soy sauce (or more to taste)
- 1 cup of water
Directions:
Rinse and chop coriander. Slice tofu into cubes. Begin to
cook rice (10 min in microwave 600w, let stand for another
5).
Heat oil in saucepan, add coriander and tumeric and cook on
low heat for a minute. Add the cup of water, the soy sauce
and the cubed tofu. Cover and simmer for the time it takes
for the rice to cook. Check every now and then in case more
water needs to be added. The tofu should be plump and there
should be a "broth" simmering.
Rinse, de-stalk and roughly chop spinach (rinse well
otherwise bits of grit end up in the dinner!) and a couple
of minutes before rice is ready, add the chopped spinach to
the saucepan. Cover and simmer until spinach is just
cooked.
Serve rice in bowls, heap on the tofu/spinach mix and add a
generous serving of the "broth".
This is a favourite with our 5 year old son. Can be adapted
with crushed chilli for a spicier version. We find it quite
addictive.
Nutrition: protein, iron, carbohydrate,
Serves: 3-4
Preparation time: 25 min
tofu
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