Spinach, Tofu, and Brown Rice Bowl - The Surznick Common Room

Tuesday, April 7, 2015

Spinach, Tofu, and Brown Rice Bowl


As our never ending quest for new and unique plant based recipes continue, we were fortunate to find this great cook book entitled Clean Slate. This book has a ton of fantastic healthy meals, many of which accommodate a plant based, vegetarian, or gluten free diet. I think this recipe caught our eye especially because of the tofu (YUM) and also because of how pretty it looks presented in a bowl. Here's a look at how it's made, and how awesome it tastes!

Here's what you need:
- 6 2/3 cups water
- 1/3 cup short-grain brown rice
- 14 ounces firm tofu
- 2 tsp. tamari
- 1 tbsp. + 1 tsp. extra virgin olive oil
- 1 tbsp. + 1 tsp. grated peeled fresh ginger
- 2 cloves garlic, minced
- 1 cup baby spinach
- 2 scallions, trimmed and thinly sliced
- 2 tbsp. sesame seeds
- Salt and pepper to taste


Here's what you do:
- Bring 2/3 cup water, the rice, and a pinch of salt to a boil in a medium saucepan. Reduce heat, cover, and simmer until grains are tender and water has been absorbed (about 30-40 minutes, but be sure to watch it so the rice doesn't dry out or become tough).
- Remove from heat, let sit 10 minutes and fluff with a fork.
- Preheat oven to 350 degrees.
- Drain, press, and slice tofu into thin strips about 1/4 inch thick. Place tofu in a bowl.
- In a separate, small bowl, whisk together tamari and oil, and season with salt and pepper.
- Drizzle dressing over tofu and marinate 20 minutes, tossing occasionally. Arrange tofu in a single layer on an oiled baking sheet.
- Bake 10 minutes, flip tofu, and bake 30-40 minutes more, until evenly browned.
- Meanwhile, fluff rice again with a fork and add ginger, garlic, and remaining 6 cups of water.
- Bring rice, spices, and water to a boil. Cook about 25 minutes until water thickens, stirring occasionally.
- Season with salt and pepper to taste.
- To serve, top rice in a bowl with tofu, spinach, scallions, and sesame seeds.


I really love the flavors of this dish, and the tofu is good enough to just eat right off the plate! (And that's exactly what we did with the leftovers... it was amazing.) All these components combined make a super delicious meal. It's not our typical Surznick menu item, but the variety and great flavors are much appreciated!

Sarah & Nick

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