4 Ingredient Vegan Tofu Mushroom Rice

My love for tofu continues to grow and I wanted to share with you a really easy tofu recipe which is perfect for lunch or a small dinner. Tofu is a fab source of protein and is very low in calories. It is also a great way to get calcium and iron into your system too and can be enjoyed by both vegans and meat eaters alike 🙂

my tofu & mushroom rice bowl
my tofu & mushroom rice bowl
Tofu & Mushroom Rice Bowl
Serves 1
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Prep Time
2 min
Cook Time
20 min
Total Time
22 min
Prep Time
2 min
Cook Time
20 min
Total Time
22 min
Ingredients
  1. Handful of mushrooms
  2. Tofu for one person (I used 125g)
  3. 1 tbsp. of chopped spring onion
  4. 1/3 cup of rice
  5. 2 tbsp. of coconut oil
Instructions
  1. Remove the tofu from the pack and drain by placing a kitchen towel/roll underneath and on top. Rest an item of relatively heavy weight on top and leave for around 30 minutes (I use a plate). You should see the excess liquid on both kitchen rolls.
  2. Bring the rice to boil, then turn to the lowest heat and leave for around 20 minutes until cooked to your liking.
  3. Once the tofu has drained, cut into cubes and sauté in ½ tbsp. of coconut oil on a medium heat until all sides are browned.
  4. In a separate pan, sauté the mushrooms and ½ of your chopped spring onion using the remaining coconut oil. Remove from the heat once the mushrooms have started to brown and are cooked through.
  5. Drain the rice and transfer to your serving bowl with the mushrooms, sautéed spring onion and tofu.
  6. Garnish the rice with the remaining spring onion and enjoy.
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Quick, nutritious, delicious and cruelty free – what more could you want in a rice dish? Have a superb Sunday – Jess x