Spinach, Tofu, and Brown Rice Bowl

Whole Living, January/February January/February 2013
  • Yield Serves 1
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  • 1/2 cup cooked short-grain brown rice
  • 2 tsp freshly grated ginger
  • 1 minced clove garlic
  • 3 cups water
  • Coarse salt
  • 1/2 cup thinly sliced Baked Tofu
  • 1/2 cup baby spinach
  • 1 thinly sliced scallion
  • 1 Tbsp toasted sesame seeds


  1. In a small saucepan, bring rice, ginger, garlic, and water to a boil. Cook, stirring occasionally, until thickened, about 25 minutes. Season with salt.

  2. Top with tofu, spinach, scallion, and sesame seeds.

Recipe Reviews

Reviews (3)

  • Lotus Carroll 3 Dec, 2013

    I love this, but you have to consider it a soup bowl or you'll be disappointed. I do add extra ginger and garlic (but I tend to up those things in all recipes). I also add way more spinach because I like that. Jalapeño is good in it. :)

  • LWhite83 21 Mar, 2013

    This one was a bit off for me. I needed a kick of flavor somewhere? I like mountainmontana's ideas.

  • MountainMontana 7 Feb, 2013

    I didn't care for this at all. It's in my bottom two, along with the broccoli soup. I think it would be better without the water. Maybe sauté the ginger and garlic with the spinach for a minute or two and then put on top of non-soupy rice. Another idea would be to make the broth that went with the awesome salmon dish from week two and pour it over this :).