New This Month

Spinach, Tofu, and Brown Rice Bowl

The gingery-garlicky flavor of the brown rice makes a home for the Baked Tofu and spinach.

  • Servings: 1

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013


  • 1/2 cup cooked short-grain brown rice
  • 2 teaspoons freshly grated ginger
  • 1 minced clove garlic
  • 3 cups water
  • Coarse salt
  • 1/2 cup thinly sliced Baked Tofu
  • 1/2 cup baby spinach
  • 1 thinly sliced scallion
  • 1 tablespoon toasted sesame seeds


  1. In a small saucepan, bring rice, ginger, garlic, and water to a boil. Cook, stirring occasionally, until thickened, about 25 minutes. Season with salt.

  2. Top with tofu, spinach, scallion, and sesame seeds.


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