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Spinach, Tofu, and Brown Rice Bowl

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Recipe photo courtesy of Bryan Gardner

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

Source: Whole Living, January/February 2013
Servings

Ingredients

Directions

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How would you rate this recipe?
4
  • Lotus Carroll
    3 DEC, 2013
    I love this, but you have to consider it a soup bowl or you'll be disappointed. I do add extra ginger and garlic (but I tend to up those things in all recipes). I also add way more spinach because I like that. Jalapeño is good in it. :)
    Reply
  • LWhite83
    21 MAR, 2013
    This one was a bit off for me. I needed a kick of flavor somewhere? I like mountainmontana's ideas.
    Reply
  • MountainMontana
    7 FEB, 2013
    I didn't care for this at all. It's in my bottom two, along with the broccoli soup. I think it would be better without the water. Maybe sauté the ginger and garlic with the spinach for a minute or two and then put on top of non-soupy rice. Another idea would be to make the broth that went with the awesome salmon dish from week two and pour it over this :).
    Reply

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