This vegetarian dish is filled with protein, whole grains and flavor! This recipe serves four people and only takes 25-30 minutes to prepare from start to finish!
Ingredients:
1 cup brown or jasmine rice
3/4 cup water
1 3/4 cup coconut milk (divided 3/4 & 1 cup)
15 ounces firm tofu, drained
1 Tablespoon brown sugar
1 Tablespoon Bragg’s Liquid Aminos or gluten-free soy sauce
Juice of 1 lime
1-2 handfuls spinach
Directions:
Prepare rice using 3/4 cup coconut milk and water. Rinse and drain rice in cold water. Place in a saucepan with coconut milk and water. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
While rice is cooking, make coconut lime sauce. Whisk together brown sugar, soy sauce, and lime juice until sugar has dissolved. Mix into 1 cup coconut milk.
Add cubed tofu and coconut lime sauce into pan. Bring to a boil and let simmer about 10 minutes.
Add spinach and black beens to tofu and cook until spinach is wilted and bright in color.
Serve over the rice.
