Cumin-spiced tofu and bell peppers with spinach and greek yogurt

Vegetarian, Gluten Free

2 Servings, 450 Calories/Serving

This creamy, yet surprising light vegetarian dish combines protein-rich cumin and coriander-spiced tofu with crunchy bell peppers and earthy spinach for a complete vegetarian meal.

Ingredients

  • ½ cup Jasmine rice
  • 12 ounces Hodo Soy tofu
  • 1 shallot
  • 1 bell pepper
  • 2 cloves garlic
  • 1-inch piece ginger
  • cumin spice mix
  • 2 cups spinach
  • ½ cup Greek yogurt
  • 1 lime

Instructions

1

Cook rice

Rinse rice under cold water until water runs clear. Transfer to a small saucepan with ¾ cup water. Bring to a boil, reduce to a simmer. Cover and cook until all water is absorbed, 13 to 15 minutes. Take off heat, fluff with a fork and let sit, covered. Move on to tofu and prep while the rice cooks.

2

Sauté tofu, prep veggies

Slice tofu into ¼-inch planks by cutting in half lengthwise and then slicing horizontally. Heat 1 tablespoon oil on medium in skillet until shimmering. Press tofu into pan in an even layer without overcrowding (do this in batches, if necessary). Cook, flipping once, until golden brown on both sides, 5 to 7 minutes. Remove from skillet. While the tofu cooks:
Peel shallots and thinly slice.
Rinse peppers, cut lengthwise, deseed and slice into thin strips.
Peel and mince garlic and ginger.

3

Cook veggies

If skillet is dry, drizzle with a little oil. Add shallots, peppers, ¼ cup water and a pinch of salt and sauté until slightly soft and shallots are translucent, 2 to 4 minutes. Stir in garlic, ginger and spice mix and cook until fragrant, about 30 seconds. Add spinach and cook until wilted. Add tofu back to skillet and toss to combine. Remove from heat, fold in Greek yogurt and the juice of half the lime. Season with salt and pepper to taste.

4

Plate, serve

Divide rice evenly between two plates. Top with tofu and veggies. Serve with extra lime wedges.

Nutrition per serving: 30

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