A creamy coconut rice balances off the fiery spinach and tomato sauce with the marinated tofu.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (15 ounce) container extra-firm tofu
- ¾ cup water
- 1 teaspoon beef base
- 1 teaspoon hoisin sauce
- olive oil cooking spray
- 2 cups baby spinach
- 1 cup grape tomatoes, halved
- ¼ cup sweet chili sauce
- ¼ cup plain fat-free Greek yogurt
- 4 teaspoons lime juice
- 4 teaspoons habanero-infused extra-virgin olive oil
- 2 teaspoons chopped fresh basil
- 1 ½ cups coconut milk
- 1 cup jasmine rice
Instructions
- Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
- Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
- Bake in the preheated oven for 40 minutes, flipping halfway through.
- Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
- Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Serve tofu and rice with spinach sauce on side for dipping.
- You can use other chili-infused olive oil as well.